Ingredients:
- 2 pounds (900g) beef flank steak or top round steak, trimmed of excess fat and thinly sliced against the grain
- ½ cup (120ml) low-sodium soy sauce
- ¼ cup (60ml) Worcestershire sauce
- ¼ cup (60ml) brown sugar, packed
- 2 tablespoons (30ml) honey
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30ml) toasted sesame oil
- 1 tablespoon (15g) grated fresh ginger
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 tablespoon (7g) gochujang (Korean chili paste)
- 1 teaspoon (5g) smoked paprika
- ½ teaspoon (2.5g) black pepper, freshly ground
- ¼ teaspoon (1.25g) cayenne pepper (optional, for extra heat)
Instructions:
- Partially freeze the beef for 30-60 minutes for easier slicing. Thinly slice the beef against the grain to maximize tenderness.
- In a large mixing bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, gochujang, smoked paprika, black pepper, and cayenne pepper (if using) until well combined.
- Place the sliced beef in the marinade, ensuring all pieces are coated. Cover the bowl (or seal the bag) and refrigerate for at least 24 hours, or up to 48 hours, for maximum flavour penetration. Give it a good mix every now and then.
- Remove the beef from the marinade, allowing excess marinade to drip off. Pat the beef dry with paper towels to help speed up the drying process.
- Arrange the beef slices in a single layer on the dehydrator trays, making sure they don't overlap.
- Dehydrate at 160°F (71°C) for 4-6 hours, or until the jerky is pliable but not brittle. The internal temperature should reach 160F. Check every hour or so to ensure even drying.
- Once dehydrated, let the jerky cool completely. Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer storage (up to 1 month).