Legume Free Orange-Garlic Beef Jerky
Homemade beef jerky hits differently when the marinade is this bright and bold ā fresh orange juice and zest bring a citrusy punch that plays beautifully against the deep, savory notes of coconut aminos and minced garlic. A little grated ginger and ground turmeric round everything out, giving each strip a warmth and complexity that store-bought versions rarely come close to. Coconut aminos stand in for traditional soy sauce here, which means the whole recipe stays completely free of legume-derived ingredients without sacrificing any of that umami depth. The technique is straightforward: a long overnight marinade does the heavy lifting, and a low, slow oven dry pulls the moisture out gradually so you get that satisfying chew with just the right amount of bend. Slicing the beef partially frozen is a small trick that makes a real difference, giving you clean, even strips that dry consistently. Whether you're packing snacks for a road trip, stocking up for the week, or just craving something savory and protein-packed, this jerky delivers every time.
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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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