Chinesebeefjerky Recipes

CHINESE-STYLE BEEF JERKY

Steps:

• In a small bowl, whisk together soy sauce, honey, sweet red wine, minced garlic, minced ginger, crushed red pepper, sesame oil, and white pepper.
• Pour into a heavy zip-top freezer bag and set aside.
• Semi-freeze flank steak or London broil flat for 30 minutes; this makes the meat much easier to cut thinly. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1 1/2 to 2 inches wide.
• Add meat strips to the marinade in the zip-top bag, seal, and massage marinade into the meat. Open the bag and squeeze out all the air and reseal.
• Refrigerate at least 12 hours.
• Remove the beef from the marinade, shake off any excess liquid, and pat dry with a paper towel.
• Arrange meat on racks set in foil-lined shallow baking sheets in a single layer, making sure the pieces do not touch each other so there is room in between each for air circulation to aid in drying.
• Let dry overnight on the countertop in a cool room. (Do not refrigerate.)
• Heat oven to 250 F. Remove and replace the foil lining under the racks in the baking sheets. Bake jerky for 30 minutes.
• Reduce heat to 175 F. Bake an additional 40 minutes until lightly browned but not burnt.
• Remove jerky from oven and let it continue to dry on the counter overnight in a cool room.
• Pack into airtight zip-top plastic bags or jars for storage.

CHINESE BEEF JERKY

Steps:

• Cut meat lengthwise into long strips about 3 inches thick and wide. Place in a wide frying pan with the water, soy, sherry, sugar, salt, star anise, ginger, onions and chile peppers. Bring to a boil, then reduce heat, cover and simmer turning meat occasionally for 30 minutes.
• Remove meat from cooking liquid, cool, and chill for at least 1 hour or until firm. Thinly slice meat across the grain. Return meat slices to cooking liquid. Cook, uncovered, over medium heat, turning slices occasionally until all liquid is absorbed (about 50 minutes) Turn meat more frequently as liquid is absorbed. Discard onion, ginger, and star anise.
• Arrange strips of meat slightly apart in a single layer on cooky sheets. Bake, uncovered, in a 300 degree F oven until dry to the touch but still pliable (about 20 minutes) Pat dry any beads of oil with paper towels, let cool thoroughly. Place in plastic bag, seal, and store in refrigerator up to 2 months.