Five-Spice Beef Jerky
Transform lean beef into flavorful Five-Spice Beef Jerky with this straightforward recipe. Infused with Chinese five-spice powder, soy sauce, and brown sugar, this jerky is a perfect snack for any occasion.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Slice the lean beef against the grain into thin strips, about 1/4 inch thick.
- 2
Combine the soy sauce, brown sugar, five-spice powder, Shaoxing wine, ginger, black pepper, and red pepper flakes until the sugar dissolves.
- 3
Add the sliced beef to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- 4
Preheat your oven to 175°F (80°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet.
- 5
Remove the beef from the marinade and let any excess marinade drip off. Arrange the strips in a single layer on the wire rack, making sure they don't overlap.
- 6
Bake in the preheated oven for 4-6 hours, or until the jerky is dry and firm, but still slightly pliable. Flip the beef strips halfway through cooking for even drying.
- 7
Let the jerky cool completely before storing; the five-spice flavor will deepen as it rests.
Cook notes
Tips
For a spicier jerky, increase the amount of red pepper flakes.
Ensure the beef is as lean as possible to avoid excess moisture during drying.
Keep an eye on the jerky towards the end of cooking to prevent over-drying.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store jerky in an airtight container to maintain freshness.
- For longer storage, vacuum seal the jerky to extend its shelf life.
- Keep the jerky away from light and moisture to prevent spoilage.
Substitutions
- Soy sauce can be substituted with tamari for a gluten-free alternative.
- Brown sugar can be replaced with honey for a different sweetness profile.
- Ground black pepper can be swapped with white pepper for varying flavor.
What to Serve With
- Sliced pickles for a tangy contrast.
- Rice crackers for a crunchy side.
- Beef jerky pairs well with a bowl of steamed rice.
Common Mistakes
- Not slicing the beef thinly enough may result in chewy jerky.
- Skipping the marinating step can lead to less flavorful jerky.
- Over-drying the jerky will make it too tough to eat.
Recipe FAQ
How should I store the beef jerky?
Store in an airtight container in a cool, dry place for up to two weeks, or refrigerate for longer shelf life.
What cut of beef is best for jerky?
Lean cuts like flank steak or sirloin work best as they have less fat, which prevents spoilage.
Can I use a dehydrator instead of an oven?
Yes, a food dehydrator can be used. Set it to the manufacturer's recommended temperature for jerky.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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