Rice Free Teriyaki Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(25)

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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
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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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