Chinese Beef Jerky Recipe

Chinese Beef Jerky Recipe

Chinese food is a staple of the American diet. Second to only pizza as the favorite takeout dish in the United States, who would have ever thought to combine this much sought-after flavor pallet with that of beef jerky? But the below recipe does just that!

This delectable dried meat snack is popular in Hong Kong as well and has been there since the 1970s, where clients can pick the kind of meat they want to be turned into jerky. The flavors that make up the Asian taste profile of this Chinese beef jerky are soy sauce, ginger, garlic, and sesame oil.

Chinese Beef Jerky Ingredients

  • 1 lb of beef
  • 1 tablespoon of mixed garlic
  • 1 tablespoon of sesame oil
  • 1/3 cup of soy sauce
  • 4 tablespoons of brown sugar
  • 1 teaspoon of ginger
Ingredients for Chinese beef jerky
Ingredients for Chinese beef jerky

Buying the Beef

We’ll begin with one pound of the eye of round beef.

It’s flavorful but lean, making it perfect for making jerky. However, you are allowed to use other beef cuts as well: Top round, bottom round, flank steak, and sirloin tip are common beef cuts used to make jerky.

Our choice of beef was the Eye of round
Our choice of beef – eye of round
Chinese Beef Jerky Recipe
Weighting beef before cooking

Getting the Beef Ready

Trimming the Excess Fat

Any cut is fine as long as the fat can be taken out of it. Fatty slices and marbled beef should not be used as they can taint your batch of beef jerky. And if you’re tight on time, buy some pre-sliced beef to skip a couple of hours of freezing and slicing effort!

Cutting off fat from our choice of beef - eye of round
Cutting off fat from our choice of beef – eye of round

Optional: Freezing the Beef

It is highly advised that you freeze your beef before chopping it. Your beef will stiffen up in the freezer, resulting in a lump of meat that will be much simpler to slice thinly.

Just a few hours should be enough time to freeze your beef. It is prepared to cut when it has somewhat firmed up and has just begun to form ice crystals.

Slicing the Beef

 Slicing the beef for Chinese beef jerky
Slicing the beef for Chinese beef jerky

You’ll first trim away all fat and then cut the beef into thick slices (approximately 1/8th of an inch).

The strips should then be cut again into one-inch-long strips for optimal jerky.

Marinating the Beef

Next, whisk together the above following ingredients (less the beef) in a large bowl with a lid to make our marinade.

Slices of beef should be placed in a Ziploc bag or other container with a lid. Add the marinade, and shake to coat the beef completely. Then freeze it for at least six hours, preferably overnight; for the best flavor, leave it in the fridge for up to 24 hours.

To prevent the marinade from settling on the bottom, whisk the mixture properly.

Marinating the Beef
Marinating the Beef

Drying the Beef

Remove the meat from the bowl, making sure to dry each strip carefully using paper towels.

Beef strips on a paper towel
Beef strips on a paper towel

You can dry your beef in an oven or electric smoker, but it’s highly recommended that you use a food dehydrator for this recipe. If you don’t have one, then you can use your oven set to its lowest possible temperature with the door cracked slightly ajar to prevent the beef from overcooking.

NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
13,193 Reviews
NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
  • EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
  • ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide

Place each beef jerky cat onto your dehydrator trays. Then dry them at 160 degrees F for 5-8 hours.

 Beef placed on the dehydrator
Beef placed on the dehydrator

Thinner slices require less time than thicker ones. Once you’ve gone beyond the 4-hour mark, check it for doneness every 45 minutes or so.

 What beef jerky looks like after being dehydrated for 7 hours
What beef jerky looks like after being dehydrated for 7 hours

When you can slightly bend and crack your jerky without completely breaking it, it is cooked. You’ll wind up with around a third of your initial weight in jerky; each pound of beef will yield 5-7 ounces. Enjoy and carefully preserve your beef jerky.

Weighing meat after dehydration
Weighing meat after dehydration

Recipe of Chinese Beef Jerky

Makes 5 servings
Preparation Time: 30 minutes
Marinade Time: 6-24 hours, average 7 hours
Drying Time: 4-6 for thin slices, 6-8 for thick slices

IngredientsCosts
1 lb beef — eye of round — or your favorite cut (any could work) $6.84/per lb 1 lb at Wallmart
1 teaspoon of ginger$4 – 5 dollar range for a 1.64 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.40 cents)
4 tablespoons of brown sugar$2.17 for 2lb. container at Walmart
( 31 tbsp. per pound means that 4 tbsp. equates to 0.14 cents
1 tablespoon of garlicBetween $0.4 and $0.5 per whole garlic at Walmart
(1 tbsp. garlic minced equates to 0.15 cents)
1 tablespoon of sesame oil$4 – 5 dollar range for an 8.4 oz. container
(2 tbsp. per 1 oz. means that 1 tablespoon equates to 0.24 cents)
1/3 cup of soy sauce$1.52 for a 5 oz. container at Walmart
( 1/3 cup or 2.7 oz. = 0.82 cents)
Total Cost:$8.59/6.7 oz. (full cost: meat + ingredients)

Step-By-Step Instructions

Chinese Beef Jerky Recipe

Chinese Beef Jerky Recipe

Chinese food is a staple of the American diet. Second to only pizza as the favorite takeout dish in the United States, who would have ever thought to combine this much sought-after flavor pallet with that of beef jerky? But the below recipe does just that!
No ratings yet
Prep Time: 30 minutes
Cook Time: 7 hours
Marinade Time: 7 hours
Course: Snack
Cuisine: American
Keyword: Beef Jerky
Servings: 5
Calories: 244kcal
Author: Charles
Cost: $8.59

Ingredients

  • 1 lb 1 lb beef — eye of round or your favorite cut (any could work)
  • 1 teaspoon ginger
  • 4 tablespoons of brown sugar
  • 1 tablespoon of garlic
  • 1 tablespoon of sesame oil
  • 1 teaspoon of sea salt
  • 1.3 cup of soy sauce

Instructions

  • You’ll first trim away all fat and then freeze your beef before chopping it. Cut the beef into thick slices (approximately 1/8th of an inch)
  • The strips should then be cut again into one-inch long strips for optimal jerky
  • Next, whisk together the above following ingredients (less the beef) in a large bowl with a lid to make our marinade.
  • Now fully submerge your meat strips into the marinade, cover the bowl, and place it in the refrigerator for between 12 and 24 hours.
  • Remove the meat from the bowl, making sure to dry each strip carefully, and place each onto either your dehydrator’s trays
  • Sprinkle sesame seeds over the meat and place them into your dehydrator at 160° F for approximately 6-7 hours.

Nutrition

Serving: 37.8g | Calories: 244kcal | Carbohydrates: 11.6g | Protein: 29.2g | Fat: 8.5g | Saturated Fat: 2.5g | Cholesterol: 81mg | Sodium: 980mg | Potassium: 453mg | Fiber: 0.4g | Sugar: 7.4g | Calcium: 27mg | Iron: 18mg
Tried this recipe?Let us know how it was!

 

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