Beef jerky


  • 3 pounds beef flank steak (or eye of round, top round, bottom round)
  • ½ cup soy sauce
  • 9 large garlic cloves, minced
  • ¼ cup white or brown sugar
  • 1 tablespoon honey (or sugar)
  • 1 teaspoon ground black pepper
  • 2 teaspoons liquid smoke
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons crushed chili pepper flakes, optional


  1. Thinly slice the beef along the grain into pieces 1/8 inch thick, 5 inches wide and 2-inches long.
  2. Combine soy sauce, garlic, sugar, honey, black pepper, liquid smoke, sesame seeds, and red pepper flakes (if you use) in a large bowl. Add the beef and mix and coat each piece. Cover and refrigerate for at least for 30 minutes, and up to overnight.
  3. Remove the slices and check if each piece is well dried. If some slices still need to dry more, put them into a basket or baking sheet and let them dry on the kitchen counter until well dried.
  4. Serve, or store in an airtight container or a plastic bag for up to 1 week at room temperature. You can also freeze them for up to 3 months. Defrost at room temperature for 5 to 10 minutes before serving.
Tags: collation