Nickel Allergy 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
- 1 tsp fresh ginger, grated
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tsp sesame seeds (optional)
Can be omittedsesame seeds
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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