Gluten Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a slow oven transform a humble cut of beef into something genuinely addictive. The marinade leans on coconut aminos instead of traditional soy sauce, which is the key move here ā it delivers that deep, savory backbone without any wheat or gluten hiding in the bottle. Fresh orange juice and zest bring a subtle sweetness that plays beautifully against the apple cider vinegar and minced garlic, while a touch of turmeric gives the finished strips a gorgeous, burnished color. Slicing the partially frozen steak against the grain is a small trick that makes a big difference, giving you that satisfying chew without being tough. After a long overnight marinade and a low, slow oven dry, you end up with jerky that's deeply flavored, properly chewy, and completely homemade ā no mystery ingredients, no label anxiety. Store-bought jerky is notoriously hit-or-miss when it comes to hidden additives, so making your own batch means you know exactly what went into every strip. It keeps in the fridge for up to two weeks, though it rarely lasts that long.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb flank steak or top round, trimmed of visible fat
For the marinade
- ā 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
- Ā½ tsp ground turmeric
- 1 tsp honey
- 1 tsp fine sea salt
Instructions
- 1
Place the steak in the freezer for 30ā45 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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