Walnut Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a slow oven transform a humble cut of beef into something genuinely addictive. The marinade leans on fresh orange juice and zest, coconut aminos, and a hit of ginger and turmeric for a flavor that's bold, a little tangy, and just barely sweet from a touch of honey. Slicing the partially frozen steak thin and letting it soak overnight means every strip is deeply seasoned all the way through before it ever hits the oven. Store-bought jerky can be a minefield of mystery seasonings and shared-facility warnings, so making your own gives you complete control over every single ingredient that goes in. The low-and-slow drying method at 175Ā°F does all the heavy lifting ā no dehydrator required, just a wire rack and a little patience. You end up with chewy, satisfying strips that are genuinely snack-worthy, whether you're packing them for a road trip or just raiding the fridge on a Tuesday. Once you taste this version, the bagged stuff at the checkout counter is going to have a hard time competing.
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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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