Chinese beef jerky

Yield: 36 servings

Measure Ingredient
3 pounds Flank steak - or London broil
MARINADE:
½ cup Light soy sauce
4½ tablespoon Honey
4½ tablespoon Dry Sherry
6 larges Garlic cloves - minced
1½ tablespoon Ginger - fresh, minced
1½ tablespoon Sesame oil
1½ tablespoon Red pepper - crushed
Dash freshly ground white pepper

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-½ to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine.

Makes 36 pieces or 10 buffet servings.

Bon Appetit, June, 1981.

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