Cashew Free Orange-Garlic Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.8

(26)

Bright citrus, punchy garlic, and a hit of fresh ginger come together in a marinade that makes this homemade beef jerky genuinely hard to stop eating. The base is flank steak or top round, sliced thin and soaked overnight so every strip absorbs that bold orange-and-coconut-aminos flavor all the way through. Coconut aminos stand in for soy sauce here, delivering that savory depth without any of the usual allergen concerns that come with store-bought jerky blends — no hidden nut-derived ingredients, no mystery additives. A low-and-slow oven dry at 175°F does the heavy lifting, pulling moisture out gradually so you get that satisfying chew with just a slight crack at the fold. Ground turmeric adds a warm, earthy undertone that plays beautifully against the honey and apple cider vinegar, keeping the flavor profile complex without being complicated. Once cooled, it keeps in the fridge for up to two weeks — though it rarely lasts that long.

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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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