Mustard Free Orange-Garlic Beef Jerky
Homemade beef jerky hits differently when the marinade is this good ā bright citrus, punchy garlic, warm ginger, and a subtle earthiness from turmeric all working together in one deeply savory strip. The base is lean flank steak or top round, sliced thin and soaked overnight so every bite is packed with flavor all the way through. Coconut aminos stand in for soy sauce and bring that rich, umami depth without any of the hidden ingredients that make store-bought jerky such a gamble for people avoiding mustard. Apple cider vinegar and fresh orange juice keep things tangy and bright, while a touch of honey rounds out the edges. The low-and-slow oven method does the heavy lifting ā a few hours at 175Ā°F transforms those marinated strips into chewy, deeply browned jerky that snaps just right at the fold. It's the kind of snack you'll want to batch-make on a Sunday so you have a stash ready 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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