Low Sugar Teriyaki Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

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Ingredients

6 servings

For the beef

1 ½ lb flank steak or top round, trimmed of visible fat
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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For the marinade

⅓ cup soy sauce
2 tbsp brown sugar, packed
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp black pepper
¼ tsp red pepper flakes (optional)

For serving

1 tsp sesame seeds (optional)

Instructions

1
Place the steak in the freezer for 30–45 minutes, until firm but not frozen solid. Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick. For chewier jerky, slice with the grain; for more tender jerky, slice against it.
2
In a large zip-top bag or airtight container, whisk together the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes, if using, until the sugar dissolves.

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