Sriracha Beef Jerky
Hands-On: 20 minutes
Total Time: 9 hours
Serving Size: Serves 16
- 2 pounds flank steak, trimmed
- ½ cup soy sauce
- ¼ cup packed dark brown sugar
- 3 tablespoons Sriracha chili sauce
- 2 tablespoons sesame oil
- 2 tablespoons tahini (sesame paste)
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons black pepper
- Pat the steak dry with paper towels. Cover tightly with plastic wrap; place on a baking sheet, and freeze until almost firm, 1 to 2 hours. (Do not freeze steak solid)
- Combine the soy sauce, brown sugar, Sriracha, sesame oil, tahini, ginger, and pepper in a large plastic freezer bag.
- Cut the meat in half horizontally, making two thin slabs of steak. Slice the meat against the grain into ¼ inch strips. Add to the plastic sealed bag with marinade; toss to coat. Seal the bag, and refrigerate 3 to 24 hours, turning occasionally.
- Let the meat stand at room temperature in the bag 1 hour before baking. Preheat the oven to 175°F. Line two rimmed baking sheets with aluminum foil; fit each baking sheet with a wire rack sprayed with cooking spray. Remove the meat strips from the marinade, draining and blotting the excess marinade. Arrange the strips on the prepared racks, leaving about ¼ inch between each strip.
- Bake in the preheated oven until the meat strips are completely dry, very dark in color, and break apart (depending on the desired degree of chewiness) when gently bent, 4 to 5 hours.
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