Peanut Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a hint of warm ginger make this homemade beef jerky anything but ordinary. The marinade leans on coconut aminos instead of traditional soy sauce, which keeps the flavor deeply savory while naturally sidestepping common allergen concerns you'd find with many store-bought jerky brands. Fresh orange juice and zest bring a subtle sweetness that plays beautifully against the apple cider vinegar, and a touch of turmeric gives each strip a gorgeous, golden-tinged color. The technique is straightforward ā a long overnight marinade followed by a low, slow oven dry ā so you end up with chewy, deeply flavored strips without any special equipment beyond a wire rack and a thermometer. Slicing the beef partially frozen is a small but brilliant trick that makes getting those thin, even cuts genuinely easy. The result is a protein-packed snack you can feel good about, with none of the mystery ingredients that make grabbing a bag off a gas station shelf feel like a gamble.
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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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