Chinese Style Jerky


5 pounds London broil or flank steak
1 cup soy sauce
2 tablespoons sesame oil
2 tablespoons crushed red pepper
1 teaspoon black pepper
2 ½ tablespoons garlic salt
2 tablespoons fresh ginger
1/3 cup honey
1/3 cup dry sherry


Cut the meat into standard sized strips, except make them thinner than you would for traditional beef jerky. Mix the remaining ingredients in a glass or ceramic container until every constituent is thoroughly mixed. Place the meat in the marinade and let sit for one hour at room temperature before refrigerating the mixture for 4 to 6 hours. Next, remove the meat and dab off excess moisture with a paper towel. Dry or cook jerky as you would normal beef jerky according to the guidelines of your oven or food dehydrator. Rotate the strips occasionally to allow for even heating.

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