Mushroom Free Orange-Garlic Beef Jerky
Chewy, bold, and packed with bright citrus heat, this homemade beef jerky is the kind of snack that disappears fast. Fresh orange juice and zest bring a sunny tang, while minced garlic, grated ginger, and a touch of turmeric give every strip a warm, complex depth that store-bought versions rarely deliver. Coconut aminos stand in for soy sauce, keeping the marinade clean and savory without any hidden additives you'd have to second-guess. A long overnight soak means the flavor goes all the way through the meat, not just on the surface. The low-and-slow oven method does the heavy lifting ā no dehydrator required ā and the wire rack setup ensures even airflow so every strip dries consistently. Because the entire recipe is built around beef, citrus, and pantry spices, there's nothing lurking in the ingredient list that could be a concern for anyone avoiding fungi or fungal-derived ingredients. Make a big batch on the weekend and you'll have a protein-packed, genuinely craveable 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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