Gut Friendly Orange-Garlic Beef Jerky
Chewy, savory, and bright with citrus, this beef jerky hits every snack craving without the gut-wrecking additives hiding in most store-bought bags. Conventional jerky is loaded with soy, artificial preservatives, and mystery flavor enhancers ā none of which do your digestive system any favors. Here, coconut aminos stand in for soy sauce, delivering that deep umami punch while keeping things clean and easy to digest. Fresh orange juice and zest bring a natural sweetness and acidity that tenderize the meat beautifully, while ginger and turmeric add anti-inflammatory warmth that makes this marinade genuinely nourishing. Apple cider vinegar rounds out the flavor and supports the whole gut-friendly philosophy of the recipe. Slicing the beef thin, marinating overnight, and drying low and slow in the oven gives you that satisfying chew and crack without any shortcuts. Make a batch on the weekend and you'll have a protein-packed, real-food snack ready to grab all week 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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