Anti Inflammatory Orange-Garlic Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

Anti Inflammatory Orange-Garlic Beef Jerky

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Ingredients

6 servings

For the jerky

1 ½ lb flank steak or top round, trimmed of visible fat
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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For the marinade

⅓ cup fresh orange juice (from about 1 large orange)
1 tsp orange zest
3 tbsp coconut aminos
1 tbsp apple cider vinegar
3 cloves garlic, minced
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp fine sea salt

Instructions

1
Place the steak in the freezer for 30–45 minutes, until firm but not frozen solid. This makes it much easier to slice thinly and evenly.
2
While the beef chills, whisk together the orange juice, orange zest, coconut aminos, apple cider vinegar, garlic, ginger, turmeric, honey, and salt in a bowl until the salt and honey are fully dissolved.

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