Lupin Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a deep savory backbone make this beef jerky genuinely hard to stop eating once you start. The marinade leans on coconut aminos instead of soy sauce, which keeps things clean and naturally free from the legume-based additives that can sneak into store-bought jerky blends and seasoning packets. Fresh orange juice and zest bring a subtle sweetness that balances the apple cider vinegar, while grated ginger and turmeric add warmth and a gorgeous color to every strip. The technique of partially freezing the steak before slicing is a small but brilliant step ā it gives you those thin, even cuts that dry uniformly in the oven without any special equipment. A long overnight marinade means the flavors go all the way through, not just coating the surface. After a low-and-slow oven dry, you end up with deeply browned, chewy strips that are satisfying in a way that most packaged snacks simply aren't. Store a batch in the fridge or freezer and you've got a protein-packed snack ready whenever you need it.
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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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