Chinese Beef Jerky

If you're a fan of Chinese food then you'll love Chinese Beef Jerky.

You can adjust the heat in this recipe by just adding more crushed red pepper. I like hot so I doubled the amount.

Chinese Beef Jerky Recipe

3 lb Flank steak
1/2 cup Light Soya sauce
4 1/2 Tbsp Honey
4 1/2 Tbsp Dry sherry
6 large Garlic cloves; minced
1 1/2 Tbsp minced fresh Ginger
1 1/2 Tbsp crushed Red pepper flakes
1 1/2 Tbsp Sesame oil
1 dash Pepper, white

Cut the flank steak in half lengthwise and then slice diagonally crosswise into paper-thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer the sliced beef to a shallow pan.

Combine the marinade ingredients and rub thoroughly into the beef. Arrange the beef on racks and let it dry in the refrigerator overnight.

Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange the beef on the racks in single layer. Bake 30 minutes.

Reduce the heat to 175 degrees and continue drying beef another 40 minutes. The beef should be lightly brown but not burnt. Let the beef continue to dry on racks at cool room temperature overnight before packing into jars.

Dried Chinese Beef Jerky can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.