Beef jerky (gnow yoke gone)

Yield: 1 Servings

Measure Ingredient
\N \N -Yield: 1/4 lb jerky
½ pounds Flank steak
1 teaspoon Salt
2 teaspoons Sherry
4 teaspoons Honey
3 tablespoons Sugar
1 tablespoon Catsup
1 tablespoon Hoisin sauce
1 tablespoon Oyster sauce
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
\N pinch Salt peter*

*(Note from Karen. I'd leave this out.) PREPARATION: Partially freeze meat first, then thinly slice beef Marinate in rest of ingredients for at least 1 day. COOKING: Bake single layer at 250 degrees for 45-55 minutes. DO AHEAD NOTES: Make ahead and serve later. COMMENTS: Chinese Beef Jerky is a favorite snack in China. The flavor is a bit on the sweet side compared to its western counterpart and definitely not spicy. You can purchase ready made jerkies in Chinatown. However, in case there is not one near you, here's a home made recipe Ms. Yee enjoys sharing. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

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