Beef jerky (gnow yoke gone)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
| pinch | Salt peter* | |
Directions
*(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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