Making Chinese beef jerky at home can be a rewarding experience. It’s a delicious, flavorful snack that is perfect for those who love the rich, savory taste of beef with a touch of Asian spices. Known for its chewy texture and slightly sweet, salty, and smoky flavor, Chinese beef jerky, or chǎo niúròu (炒牛肉), is a popular snack in many Chinese households. This step-by-step guide will show you how to make this tasty treat from scratch, with easy-to-follow instructions.
Ingredients for Chinese Beef Jerky
Before we dive into the process, let’s gather all the ingredients you’ll need. The key to a great Chinese beef jerky lies in the marinade. Here’s what you will need:
2 lbs (900g) of beef (flank steak, brisket, or round): These cuts of beef are tender and easy to slice thinly, perfect for jerky.
3 tbsp soy sauce: Adds saltiness and depth to the flavor.
2 tbsp oyster sauce: For a slightly sweet, umami flavor.
1 tbsp rice wine (or Shaoxing wine): Adds a mild sweetness and complexity.
1 tbsp hoisin sauce: Sweet and savory with a slight hint of spices.
1 tbsp sugar: Balances out the salty and umami flavors.
1 tsp Chinese five-spice powder: This spice mix includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
1 tsp garlic powder: Adds a savory touch.
1 tsp onion powder: Gives the jerky a subtle savory note.
1/2 tsp ground white pepper: Adds a slight heat without overwhelming the flavor.
1 tbsp sesame oil: Provides a rich, nutty taste.
1 tbsp cornstarch: Helps tenderize the beef and creates a glossy finish.
1/4 tsp red pepper flakes (optional): For those who like a little spice in their jerky.
Wood chips for smoking (optional): If you want to achieve that smoky flavor.
Preparing the Beef
Start by selecting the right cut of beef. Flank steak, brisket, or round are all good options because they are relatively lean, easy to slice, and hold up well during the drying process.
1. Trim the Beef
Before slicing the beef, trim off any visible fat. Fat doesn’t dry well and can cause the jerky to spoil faster. You want lean cuts of meat for the best jerky.
2. Slice the Beef
Using a sharp knife, slice the beef against the grain into thin strips about 1/8 inch thick. If you find it difficult to slice thin strips, partially freeze the beef for about 30 minutes. This will make the meat firmer and easier to cut. The thinner the slices, the faster the jerky will dry.
Making the Marinade
The marinade is what gives Chinese beef jerky its signature flavor. It combines savory, sweet, and umami-rich ingredients.
1. Mix the Sauces
In a large bowl, combine the soy sauce, oyster sauce, rice wine, and hoisin sauce. Stir until the ingredients are well blended. These will form the base of your marinade.
2. Add Sweeteners and Spices
Add the sugar, Chinese five-spice powder, garlic powder, onion powder, and white pepper. If you like a little heat, you can add the red pepper flakes. The sugar will help to balance out the salty and umami flavors, while the spices will add depth.
3. Add Sesame Oil and Cornstarch
Mix in the sesame oil and cornstarch. The sesame oil will impart a rich, nutty flavor, while the cornstarch will help thicken the marinade and give the jerky a glossy finish.
4. Combine the Marinade and Beef
Place the sliced beef into the marinade and stir to ensure each piece is coated evenly. Cover the bowl and let it marinate for at least 4 hours, but preferably overnight. The longer the meat marinates, the more flavorful it will be.
Drying the Beef Jerky
After the beef has marinated, it’s time to dry it. There are a few methods to do this, but we’ll cover two popular techniques: using an oven or a dehydrator.
Method 1: Using the Oven
Preheat the Oven Set your oven to its lowest temperature setting, usually around 170°F (77°C). You want the oven to be warm enough to dry the beef without cooking it.
Prepare the Baking Sheets Line two baking sheets with parchment paper. Arrange a rack in the middle of the oven to allow for proper air circulation. You can also use a wire rack on top of the baking sheet for the jerky to rest on.
Arrange the Beef Strips Lay the marinated beef strips in a single layer on the wire rack. Make sure the pieces don’t overlap, as this can cause uneven drying. If you don’t have a wire rack, you can place the beef directly on the parchment paper, but a rack will help the air circulate better.
Dry the Beef Place the baking sheets in the oven. Let the beef dry for 4-6 hours, depending on the thickness of the slices. Check periodically to ensure that the jerky is drying evenly. The jerky is done when it is firm and slightly bendable but doesn’t snap easily.
Cool the Jerky Once done, remove the beef jerky from the oven and let it cool completely before storing. This helps to lock in the flavor and texture.
Method 2: Using a Dehydrator
Set Up the Dehydrator Arrange your beef strips on the dehydrator trays. Be sure not to overcrowd the trays, allowing air to circulate freely around each piece.
Dry the Beef Set your dehydrator to the recommended temperature of 160°F (71°C) and allow the beef to dry for 4-6 hours. Check the jerky periodically to make sure it’s drying evenly.
Cool the Jerky Once the beef jerky is dry, remove it from the dehydrator and let it cool.
Optional: Adding Smoky Flavor
If you want to add a smoky flavor to your jerky, you can use wood chips and a smoker or grill. Here’s how:
Prepare the Smoker or Grill Soak your wood chips in water for about 30 minutes. Drain them, then place them in the smoker box or on a foil pouch for your grill.
Smoke the Jerky Place the beef jerky on the grill or in the smoker, and cook for about 1-2 hours. The smoking process will add a delicious smoky flavor that enhances the jerky’s taste.
Let the Jerky Cool Once smoked, allow the jerky to cool completely before storing.
Storing Your Chinese Beef Jerky
Once your jerky has cooled, you can store it in an airtight container or resealable plastic bags. It will keep at room temperature for up to 1-2 weeks. For longer storage, keep it in the refrigerator, where it can last for up to 3 weeks. If you want to keep it even longer, you can freeze the jerky for up to 3 months.
Final Tips
Slice the Beef Evenly: Consistent thickness is key to even drying. If your slices are uneven, the thinner pieces may dry too quickly while the thicker ones may remain chewy.
Marinate Longer for More Flavor: Letting the beef marinate overnight will intensify the flavor.
Watch the Drying Process: Different ovens and dehydrators may vary in how they dry the meat. Check the jerky every hour to ensure it doesn’t dry out too much.
Making Chinese beef jerky at home is a fun and rewarding experience. By following these simple steps, you can enjoy a tasty, homemade snack that rivals store-bought jerky. Whether you prefer it spicy, sweet, or smoky, this recipe offers plenty of room for customization, allowing you to create a jerky that suits your taste perfectly. Enjoy!
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