Ingredients:

  • 2 lbs (900g) Lean Beef (such as flank steak or top round), trimmed of excess fat
  • 1 cup (240ml) Soy Sauce (low sodium preferred)
  • ½ cup (120ml) Mirin (sweet rice wine)
  • ¼ cup (60ml) Brown Sugar, packed (light or dark)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Honey
  • 2 tablespoons Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 teaspoon Sesame Oil
  • ½ teaspoon Black Pepper, freshly ground
  • ¼ teaspoon Red Pepper Flakes (optional, for a touch of heat)

Instructions:

  1. Partially freeze the beef for 1-2 hours to make slicing easier. Slice the beef into thin (⅛-inch) strips against the grain.
  2. In a large bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, honey, ginger, garlic, sesame oil, black pepper, and red pepper flakes (if using).
  3. Add the beef strips to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight, turning occasionally.
  4. Remove beef strips from the marinade, shaking off any excess.
  5. Dehydrator: Arrange beef strips in a single layer on dehydrator trays, leaving space between them. Dehydrate at 160°F (71°C) for 4-8 hours, or until jerky is dry but still pliable. Oven: Preheat oven to 170°F (77°C). Arrange beef strips in a single layer on a wire rack set over a baking sheet. Bake for 3-6 hours, or until jerky is dry but still pliable, propping the oven door slightly open to allow moisture to escape.
  6. Jerky should be dry, leathery, and bend without snapping. Use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C) for safety.
  7. Allow jerky to cool completely before storing in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.