Caffeine Free Orange-Garlic Beef Jerky
Homemade beef jerky hits differently when the marinade is this good — bright citrus, punchy garlic, and a warm undercurrent of ginger and turmeric that makes every strip genuinely hard to put down. The base is lean flank steak or top round, sliced thin after a quick freeze so the cuts are clean and consistent. Fresh orange juice and zest do the heavy lifting on flavor, while coconut aminos bring that savory depth you'd normally get from soy sauce — no hidden additives, no caffeine-containing ingredients like green tea or yerba maté that sneak into some commercial jerky blends. A long overnight marinade means the beef soaks up every bit of that citrus-garlic goodness before it ever hits the oven. Low and slow at 175°F does the drying work, and flipping the strips halfway through ensures even texture from edge to edge. The result is deeply browned, satisfyingly chewy jerky that stores in the fridge for up to two weeks — though it rarely lasts that long.
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb flank steak or top round, trimmed of visible fat
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
- 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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