Soy Free Orange-Garlic Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.8

(26)

Homemade beef jerky hits differently when the marinade is this bright and bold — fresh orange juice and zest bring a citrusy punch, while minced garlic, grated ginger, and a touch of turmeric layer in serious depth. The secret weapon here is coconut aminos, which delivers that savory, umami-rich backbone you'd expect from soy sauce without any soy in sight. Store-bought jerky is notoriously tricky territory, with soy showing up in marinades, flavor enhancers, and even seasoning blends, so making your own is genuinely the cleanest path forward. A long overnight marinade means every strip of flank steak soaks up all that garlicky, citrus-forward flavor before it ever hits the oven. Low and slow drying at 175°F does the heavy lifting, turning thin-sliced beef into chewy, deeply browned jerky that snaps just right at the fold. The result is a high-protein snack you can feel good about stashing in the fridge for two weeks — or the freezer for even longer.

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Ingredients

6 servings

For the jerky

1 ½ lb flank steak or top round, trimmed of visible fat

For the marinade

⅓ 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
½ tsp ground turmeric
1 tsp honey
1 tsp fine sea salt

Instructions

1
Place the steak in the freezer for 30–45 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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