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Easy Teriyaki Beef Jerky Recipe

Close-up of a small bowl filled with strips of dark, glossy homemade teriyaki beef jerky sprinkled with spices.
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Make flavorful, chewy teriyaki beef jerky at home using simple steps. This recipe uses lean beef and a balanced marinade for a satisfying snack.

Ingredients

Scale
  • 2 lbs flank steak or top round beef, trimmed of all fat
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon liquid smoke (optional)

Instructions

  1. Trim all visible fat from the beef. Freeze the beef for 30 to 60 minutes to firm it up, which helps with slicing.
  2. Slice the beef against the grain into uniform strips, about 1/8 to 1/4 inch thick. Uniform thickness helps the jerky dry evenly.
  3. In a medium bowl, whisk together the soy sauce, water, brown sugar, Worcestershire sauce, sesame oil, ginger, garlic, black pepper, onion powder, and liquid smoke until the sugar dissolves. This is your best teriyaki marinade for jerky.
  4. Place the beef strips into a large, sealable plastic bag or a non-reactive container. Pour the marinade over the beef, ensuring all pieces are coated.
  5. Refrigerate and marinate the beef for at least 6 hours, or preferably overnight (up to 24 hours) for deep flavor penetration.
  6. Remove the beef from the marinade and pat the strips very dry with paper towels. Excess moisture slows down the drying process.
  7. Prepare your drying method: For a dehydrator, arrange strips in a single layer on the trays, ensuring they do not overlap. For an oven, place strips directly on oven racks or on wire racks set over baking sheets.
  8. Dry the jerky at 160 degrees Fahrenheit (71 degrees Celsius). If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
  9. Dry for 4 to 8 hours, checking periodically. The jerky is done when it bends and cracks but does not easily snap. The total time depends on thickness and humidity.
  10. Once dried, remove the jerky and let it cool completely on a wire rack before storing.

Notes

  • For a chewy texture, slice the meat thinly against the grain. For a more tender result, slice with the grain.
  • If you prefer a spicy teriyaki jerky variation, add 1 teaspoon of red pepper flakes to the marinade.
  • Store your homemade beef jerky in an airtight container at room temperature for up to two weeks, or refrigerate for longer storage.

Nutrition

Find it online: https://www.purecookingjoy.com/teriyaki-beef-jerky-recipe/

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