GERD Friendly Teriyaki Beef Jerky
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Learn more →Ingredients
6 servings
For the beef
- 1 ½ lb flank steak or top round, trimmed of visible fat
For the marinade
- ⅓ cup soy sauce
- 2 tbsp brown sugar, packed
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, grated
- ½ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
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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