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Teriyaki Beef Jerky Recipe | CraftMyMeals | CraftMyMeals

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Teriyaki Beef Jerky

Japanese-Americanmediumnon-vegetariandairy-freenut-freekosher

low-carb

high-protein

Teriyaki Beef Jerky

Popularity

3.5

Taste Score:9/10

Savory, chewy, and slightly sweet homemade beef jerky with a classic teriyaki glaze. This protein-packed snack is perfect for road trips, hiking, or anytime you need a delicious energy boost. Way better than store-bought!

Prep25m

Cook240m

Soak240m

Servings4

Serving:55 g

334 cal

Ingredients

For 4 servings

680 g Eye of Round Steak (Or top round, flank steak)
120 ml Soy Sauce (Low sodium recommended)
50 g Brown Sugar (Packed)
30 ml Mirin
15 ml Sesame Oil (Toasted)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Ginger
0.5 tsp Black Pepper (Freshly ground)
0.5 tsp Red Pepper Flakes (Optional, for heat)

Nutrition per Serving

334

Calories

42g

Protein

19g

Carbs

Instructions

1
Prepare the Beef
- Trim any large, visible pieces of fat from the steak, as fat can spoil more quickly.
- For easier slicing, wrap the steak tightly in plastic wrap and place it in the freezer for 1-2 hours until firm but not frozen solid.
- Unwrap the chilled steak and use a very sharp knife to slice it against the grain into thin strips, about 1/8 to 1/4-inch (3-6mm) thick.
2
Marinate the Beef
- In a medium bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic powder, onion powder, ground ginger, black pepper, and optional red pepper flakes until the sugar is fully dissolved.
- Place the sliced beef in a large zip-top bag or a non-reactive dish. Pour the marinade over the beef.
- Seal the bag, removing as much air as possible, and massage the marinade into the meat to ensure all strips are evenly coated.
- Refrigerate and marinate for at least 4 hours, or up to 24 hours for the best flavor. Flip the bag occasionally.
3
Set Up for Dehydration

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392cal

16gprotein

About This Teriyaki Beef Jerky Recipe

This Japanese-American recipe takes 265 minutes to prepare and yields 4 servings. At 334.07 calories per serving with 41.59g of protein, it's a moderately challenging recipe perfect for snack.

10g

Fat

Fiber1g

Sodium1921mg

Potassium686mg

Phosphorus403mg

Know more about our calculations

Preheat your oven to its lowest setting, typically between 160-175°F (70-80°C).

Line a large, rimmed baking sheet with aluminum foil for easy cleanup.

Place a wire cooling rack on top of the foil-lined baking sheet.

Remove the beef strips from the marinade, allowing excess liquid to drip off. Pat each strip dry with paper towels to promote even drying.

Dehydrate in the Oven

Arrange the beef strips in a single layer on the wire rack, ensuring they do not touch or overlap to allow for proper air circulation.
Place the baking sheet in the preheated oven. Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape.
Bake for 3 to 5 hours. The exact time will depend on your oven and the thickness of the slices.
The jerky is done when it is dry and leathery but still pliable enough to bend without snapping. Check for doneness starting at the 3-hour mark.

Cool and Store

Remove the jerky from the oven and let it cool completely on the wire rack. It will become firmer as it cools.
Once cooled, store the jerky in an airtight container or zip-top bag. It will keep at room temperature for up to 2 weeks or in the refrigerator for over a month.

Pro Tips

1Slicing against the grain results in a more tender jerky. For a classic, chewier texture, slice with the grain.
2For the most intense flavor, marinate the beef for a full 24 hours.
3Ensure good air circulation around each strip on the rack; this is crucial for even drying.
4If you have a food dehydrator, arrange the strips on the trays and dehydrate at 160°F (71°C) for 4-6 hours, or according to the manufacturer's instructions.
5Patting the beef dry before baking is a critical step that helps create the perfect jerky texture.
6Let the jerky cool completely before storing to prevent condensation from forming in the container, which can cause mold.

Recipe Variations

Spicy Teriyaki

Add 1-2 tablespoons of sriracha or 1 teaspoon of gochujang to the marinade for a spicy kick.

Smoky Teriyaki

Incorporate 1/2 teaspoon of liquid smoke into the marinade for a rich, smoky flavor profile.

Pineapple Teriyaki

Replace the mirin with 2 tablespoons of pineapple juice. The enzymes in pineapple will also help tenderize the meat.

Honey Ginger Teriyaki

Substitute the brown sugar with an equal amount of honey and add 1 teaspoon of freshly grated ginger for a brighter flavor.

Health Benefits

✨

Excellent Source of Protein

Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function. A single serving offers a significant protein boost.

✨

Rich in Iron and Zinc

This jerky is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels. It also provides zinc, crucial for immune function and metabolism.

✨

Convenient, Long-Lasting Energy

As a low-carb, high-protein snack, beef jerky provides a steady release of energy without the sugar crash associated with many other portable snacks, making it perfect for active lifestyles.

Frequently Asked Questions

How many calories are in this Teriyaki Beef Jerky?

A single serving of this homemade Teriyaki Beef Jerky (approximately 55g) contains around 280-300 calories, making it a substantial and energizing snack.

Is homemade beef jerky healthy?

Yes, homemade beef jerky can be a very healthy snack. It's high in protein, low in carbs, and rich in minerals like iron and zinc. By making it at home, you control the amount of sodium and sugar, avoiding the preservatives often found in store-bought versions.

What is the best cut of beef for jerky?

The best cuts are lean and have minimal fat marbling. Eye of round, top round, bottom round, and flank steak are all excellent choices because they are lean and cost-effective.

How do I know when the jerky is done?

The jerky is ready when it's dry to the touch and leathery. A good test is to bend a piece when it's slightly cooled; it should bend and crack but not snap in half. If it snaps, it's over-dried.

How long does homemade jerky last and how should I store it?

When stored in an airtight container at room temperature, it will last for 1-2 weeks. For longer storage, keep it in the refrigerator for up to 2 months or in the freezer for up to 6 months.

Can I make this recipe in a food dehydrator?

Absolutely! A dehydrator is ideal for making jerky. Simply arrange the marinated and patted-dry strips on the dehydrator trays and follow the manufacturer's instructions, typically dehydrating at 160°F (71°C) for 4-6 hours.