Recipe

Sichuan Beef Jerky Recipe

	Syrus / All my dishes 10 months, 3 weeks ago My friend and I make this beef jerky in our dorm every week. We discussed how we would make it at home with a dehydrator or a box with a lamp in it. An episode of Good Eats changed our perspective. By using a 20X20 box fan with about 4 slotted furnac... More Prep:300m Servings:20	Syrus
	beef jerky sichuan chinese easy flank steak dorm food

Does this look good? Yeah! / Nope

Fans

lucasander

Ingredients

1 1/2 lb Flank Steak

1 large Naval Orange (Any will do, avoid tangerine)

2 large Cloves of Garlic, minced

1 1/2 T Ginger, minced

1 1/2 c Soy Sauce

1/4 c Sriracha

Rig:

1 20X20 box fan

up to 4 furnace filters

2 bungee cords

Directions

Freeze the whole flank steak for about 2 hours, until firm but not completely frozen.

By freezing the steak it will make for much easier and even cutting.

Cut the steak, with the grain, into about 1/8 of an inch thick strips. (The thicker the pieces the longer the drying time, too thin and the texture will be off)

In a large zip-top bag add soy sauce, garlic, sriracha, and ginger.

Cut the zest from 1/3 of the orange and mince fine.

Juice the orange and add zest and juice to mixture.

Mix marinade together.

Add strips of beef, seal bag, and mix well to coat.

Refrigerate for 2-4 hours, mixing bag every hour, no less!

Line a large sheet tray with paper towels and remove each strip from bag laying out on towels.

Cover opposing side with more paper towels and press to remove excess liquids.

Lay the strips into the grooves of the filters. Be sure to leave one empty for covering purposes.

Stack the filters on to the fan, be sure they are horizontal or the beef will fall.

Strap them to the fan with the bungee cords.

Plug in and leave on high for 8-12 hours.