Ingredients:

  • 1.5 lbs (680g) lean beef, such as flank steak, top round, or bottom round, trimmed of excess fat
  • ½ cup (120ml) low-sodium soy sauce
  • ¼ cup (60ml) Worcestershire sauce
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) sesame oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and grated
  • 1 teaspoon black pepper, freshly ground
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder

Instructions:

  1. Slice the beef thinly (about 1/8-inch thick) against the grain.
  2. Whisk together all marinade ingredients in a bowl until well combined. Adjust sweetness, heat, or salt to your liking.
  3. Place the beef slices in a large resealable bag or container. Pour the marinade over the beef, ensuring all pieces are coated. Marinate in the refrigerator for at least 4 hours, or up to 24 hours.
  4. Remove the beef from the marinade and pat dry with paper towels. Discard the used marinade.
  5. Arrange the beef slices in a single layer on the dehydrator trays, leaving space between each piece for air circulation. Dehydrate at 160°F (71°C) for 3-6 hours, or until the jerky is dry, pliable, and doesn't feel wet. If using oven, Preheat oven to the lowest possible setting (ideally 170°F/77°C or lower, convection preferred). Place wire racks on baking sheets. Arrange the beef slices in a single layer on the racks, ensuring good air circulation. Prop the oven door open slightly to allow moisture to escape. Dry for 4-6 hours, or until the jerky is dry, pliable, and doesn't feel wet.
  6. The jerky should be dry and leathery, but still pliable and bendable. Use a meat thermometer to check internal temperature (160°F/71°C) for safety.
  7. Let the jerky cool completely before storing in an airtight container at room temperature. Properly dried and stored jerky can last for 1-2 weeks.