Yeast Free Orange-Garlic Beef Jerky
Chewy, deeply savory, and bright with citrus, this beef jerky hits every snack craving without a single ingredient that could cause a problem for anyone avoiding yeast. Commercial jerky is notoriously tricky territory ā many brands sneak in soy sauce, Worcestershire, or flavor enhancers that can contain hidden yeast derivatives. Here, coconut aminos step in to deliver that rich, umami depth while keeping everything clean, and fresh orange juice plus zest give the marinade a lively, tangy lift you won't find in most store-bought bags. Garlic, ginger, and turmeric round out the flavor with warmth and a little earthiness, making each strip genuinely complex. The low-and-slow oven method does all the heavy lifting ā no dehydrator required ā and the overnight marinade means the beef absorbs every bit of that bold, fragrant sauce before it ever hits the heat. Patting the strips dry before drying is a small step that makes a big difference, helping you land that perfect bend-and-crack texture rather than something leathery or underdone. Make a batch on the weekend and you've got a satisfying, portable snack ready to go for the whole week ahead.
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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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