Chinese Beef Jerky
- Ready In:
- 3hrs 40mins
- Ingredients:
- 11
- Yields:
-
1 Pound
- Serves:
- 4
ingredients
- 3 lbs boneless lean beef (such as a rump or sirloin tip steak)
- 2 cups water
- 1⁄3 cup soy sauce
- 1 tablespoon dry sherry
- 1⁄4 cup sugar
- 1 teaspoon salt
- 2 star anise, whole or 2 teaspoons anise seeds
- 2 (2 inch) cinnamon sticks
- 4 slices fresh ginger, quarter size, crushed with the side of a cleaver
- 2 whole green onions
- 3 -4 small dried hot chili peppers
directions
- Cut meat lengthwise into long strips about 3 inches thick and wide. Place in a wide frying pan with the water, soy, sherry, sugar, salt, star anise, ginger, onions and chile peppers. Bring to a boil, then reduce heat, cover and simmer turning meat occasionally for 30 minutes.
- Remove meat from cooking liquid, cool, and chill for at least 1 hour or until firm. Thinly slice meat across the grain. Return meat slices to cooking liquid. Cook, uncovered, over medium heat, turning slices occasionally until all liquid is absorbed (about 50 minutes) Turn meat more frequently as liquid is absorbed. Discard onion, ginger, and star anise.
- Arrange strips of meat slightly apart in a single layer on cooky sheets. Bake, uncovered, in a 300 degree F oven until dry to the touch but still pliable (about 20 minutes) Pat dry any beads of oil with paper towels, let cool thoroughly. Place in plastic bag, seal, and store in refrigerator up to 2 months.
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Reviews
-
I'm always looking for jerky recipes that are a little different and though this would be interesting. It was... First off, it was an all afternoon cooking process before even drying it. That was a little annoying. Second, when it was done it wasn't moist, it was crumbly and dry. Maybe I over did the drying process but I cut it thin (as requested in the recipe) and there wasn't any other option than wet or dry. Third, my brother said it tasted like gingerbread jerky. It was a mild flavor, the small amount of spicy wasn't enough to make up for the lack of any defining flavor. Even the beef flavor was muted from all the boiling. I thought it tasted a little like chai but that was reaching. Even the smell wasn't appealing. Lastly, I was thinking of throwing it away when my cats started to rip open the bag of it I had left on the table. Apparently, it makes a good cat treat, they love it. At least it won't get thrown away. Oh well, it was interesting to try out.
RECIPE SUBMITTED BY
That baby in the picture...yep that's me some eon's ago...not even gonna tell you how many. I live in the Sierra Mountains bordering a National Forest with my chickens and goats. My wonderful husband who passed on October 10,2006 was extremely ill with several terminal illnesses and is sorely missed. You will find "Renal Failure" cookbook with recipes collected for his meals, these seem to also be pretty good for Diabetic Diets and some for Heart Healthy Diets.
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If you go to My Cookbooks...you will find one "From the Grey Cookbook" This is a collection of my Dear Late Mothers recipes...and in memory of all the wonderfully delicious meals she used to cook for us.
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I Love to cook good food, but Italian is one of my specialties. Baking is my fun...pies, cookies, and making candy. Don't do cakes, nobody here eats them. But make a cheesecake and it disappears.
Gardening is a hobby, and love to run out and pick fresh vege's and herbs to add to my meals. Besides my dogs, cats, fish, 3 goats, I have a really good collection of chickens, and the ladies present me with a steady supply of fresh eggs, and fertilizer for the garden. Food preservation and storage is a passion.
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As you might be able to tell from my name I collect bears, ceramic and stuffed (Started with one on the Birth of my first grandchild) now have over 600 bears and no room in my house for another...not that they don't continue to find a spot in my humble home as everyone has to give me one no matter the occasion.
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