Seeds Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a slow oven transform a humble cut of beef into something genuinely craveable. The marinade leans on fresh orange juice and zest, coconut aminos, apple cider vinegar, and a hit of ginger and turmeric ā bold, layered flavors with zero seeds hiding anywhere in the ingredient list. That matters more than you might think, because so many store-bought jerkies and marinades sneak in sesame oil, poppy seeds, or spice blends that can be a real minefield. Here, every single ingredient is straightforward and easy to verify. A long overnight soak lets the beef absorb all that citrusy, garlicky goodness before it goes low and slow in the oven for a few hours. The result is deeply browned, satisfyingly chewy strips with just enough bend ā the kind of snack that disappears fast. Make a batch on the weekend and you'll have a protein-packed, seed-free option 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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