Matt's Teriyaki Beef Jerky Recipe

5 1 1
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Matt's Teriyaki Beef Jerky Recipe

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5 1 1
Publisher Photo
Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + marinating Bake: 4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + marinating Bake: 4 hours

Ingredients

  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 2/3 cup reduced-sodium soy sauce
  • 2/3 cup Worcestershire sauce
  • 1/4 cup honey
  • 3 teaspoons coarsely ground pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon liquid smoke

Directions

Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips.
Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally.
Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade.
Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.)
Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer. Yield: 8 servings.
Originally published as Teriyaki Beef Jerky in Taste of Home Recipes Across America 2013, p433

Nutritional Facts

1 ounce: 132 calories, 6g fat (3g saturated fat), 40mg cholesterol, 139mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 17g protein.

  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 2/3 cup reduced-sodium soy sauce
  • 2/3 cup Worcestershire sauce
  • 1/4 cup honey
  • 3 teaspoons coarsely ground pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon liquid smoke
  1. Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips.
  2. Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally.
  3. Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade.
  4. Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.)
  5. Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer. Yield: 8 servings.
Originally published as Teriyaki Beef Jerky in Taste of Home Recipes Across America 2013, p433

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ozrkcrafter User ID: 6373590 223511
Reviewed Mar. 24, 2015

"Great recipe. I tweaked it a little by putting my own touch on it. I added brown sugar and a tsp. of horseradish."

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