Oats Free Orange-Garlic Beef Jerky
Chewy, deeply savory, and packed with bright citrus heat, this beef jerky is the kind of snack that disappears fast once it hits the counter. The marinade layers fresh orange juice and zest with minced garlic, ginger, coconut aminos, and a touch of honey, giving every strip a bold, complex flavor that store-bought versions rarely come close to matching. Coconut aminos stand in for soy sauce here, which means the whole recipe stays completely free of grain-based additives ā no hidden fillers, no questionable thickeners, just clean, whole ingredients you can actually read. Partially freezing the steak before slicing is a smart trick that makes it easy to get those thin, even strips that dry beautifully in the oven. A long overnight marinade does the heavy lifting on flavor, and a low-and-slow oven dry at 175Ā°F builds that satisfying chew with just the right amount of bend. It keeps in the fridge for up to two weeks or the freezer for three months, so making a big batch is absolutely worth 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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