Teriyaki BEEF Jerky
- 30m Prep Time
- 2h Cook Time
- 3h Ready In
Homemade teriyaki beef jerky made from thinly sliced sirloin or round steak marinated in a savory-sweet blend of soy sauce, Worcestershire, brown sugar, and spices, then slow-dried in the oven until chewy. Perfect for snacking on hikes, road trips, or picnics.
Ingredients
- sirloin or round steak all fat trimmed
- 59.1 ml Worcestershire sauce
- 59.1 ml soy sauce
- 14.8 ml packed light brown sugar
- 4.93 ml freshly ground black pepper
- red pepper flakes
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 2.46 ml ground ginger
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 129 mg
- Iron: 6.32 mg
- Magnesium: 51.8 mg
- Phosphorus: 149 mg
- Potassium: 839 mg
- Zinc: 0.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml Worcestershire sauce
- 59.1 ml soy sauce
- 14.8 ml packed light brown sugar
- 4.93 ml freshly ground black pepper
- red pepper flakes
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 2.46 ml ground ginger
Prepare
- sirloin or round steak, all fat trimmed
Let's Cook
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Step 1.
Wrap the steak in plastic wrap and place it in the freezer for about 1 hour to firm it up for easier slicing.
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Step 2.
Unwrap the steak and, using a very sharp knife, cut it against the grain into ⅛- to ¼-inch-thick slices. Transfer the slices to a baking dish.
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Step 3.
In a small bowl, whisk together the Worcestershire sauce, soy sauce, brown sugar (if using), black pepper, red pepper flakes, garlic powder, onion powder, and ground ginger. Pour the marinade over the steak slices, turning to coat. Cover the dish and refrigerate for at least 6 hours or up to overnight.
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Step 4.
After marinating, line a baking sheet with aluminum foil. Remove the steak strips from the marinade, letting excess drip off. Transfer to paper towels and blot dry with more paper towels; the drier the strips, the faster they will dehydrate.
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Step 5.
Spray a cooling rack with nonstick spray and place it on the lined baking sheet. Arrange the steak strips on the rack in a single layer, leaving space between each strip.
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Step 6.
Preheat the oven to 175°F. Bake the jerky until dried but still pliable, about 2½ to 3 hours. Check often toward the end to prevent overcooking; the jerky should be firm but bend without breaking.
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Step 7.
Let the jerky cool completely on the rack. Store in an airtight container in the refrigerator for up to 3 weeks.