Lactose Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a deep savory backbone make this one of the most craveable homemade jerkies you'll ever pull out of the oven. The marinade leans on fresh orange juice, orange zest, and coconut aminos instead of the soy sauce and Worcestershire-heavy blends you'll find in most store-bought bags ā meaning every ingredient is naturally free of dairy without any substitutions required. A hit of fresh ginger, ground turmeric, and minced garlic rounds everything out, giving each strip a warmly spiced, almost teriyaki-adjacent flavor that's genuinely hard to stop eating. The technique is straightforward: a long overnight marinade does the heavy lifting, and a low, slow oven dry at 175Ā°F develops that perfect chewy-but-not-brittle texture. Patting the strips dry before they go on the rack is a small step that makes a big difference, helping the surface caramelize rather than steam. Whether you're road-tripping, meal-prepping, or just want a high-protein snack you can trust, this batch keeps in the fridge for up to two weeks ā 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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