★★★★★

5 from 1 review

Scale

2 pounds top round steak (or eye or flank steak), trimmed from any fat and thinly sliced against the grain

1/2 cup soy sauce

1/2 cup white wine

6–7 dried red chiles, broken up

2 tbsp Szechuan peppercorns, crushed

1 tbsp garlic powder

1 tbsp ground ginger

1 tbsp brown sugar

In a bowl combine soy sauce, white wine, red chiles, Szechuan peppercorns, garlic powder, ground ginger and brown sugar.
Add the steak and toss until the steak is evenly coated.
Cover and marinate in the refrigerator for 8 hours or overnight.
Preheat oven to 175°F.
Line a baking sheet with aluminum foil and place a wire rack over the foil.
Lay the beef strips out in a single layer on the wire rack.
Sprinkle with extra coarsely ground black pepper.
Bake the beef in the preheated oven until dry and leathery, about 4 to 6 hours, flipping the beef once about halfway through. (see note*)
Remove from the oven and allow to cool completely.
Transfer in a container and refrigerate for up to 1 month.

The total time is dependent on the thickness of the meat.

Find it online: https://healthysubstitute.com/spicy-beef-jerky-recipe