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    You are in: Home / Recipes / Chinese Beef Jerky Recipe
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    Chinese Beef Jerky

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    Chabear01's Note:

    Posted for ZWT II 2006 Asia as taken from Sunsets Chinese Cookbook. A favorite Chinese appetizer - more moist and less brittle than our cowboy jerky. You precook the meat in two stages: this eliminates the extensive drying that most Jerky requires. After this precooking, drying the meat in a moderately hot oven for a short time preserves it enough so you can keep it moist and tender for several months in the refrigerator. Cooking time includes cooling time.

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    Ingredients:

    Serves: 4

    Yield:

    Pound

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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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    Ratings & Reviews:

    • on January 01, 2008

      15

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chinese Beef Jerky

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 937.5
     
    Calories from Fat 589
    62%
    Total Fat 65.5 g
    100%
    Saturated Fat 26.5 g
    132%
    Cholesterol 227.9 mg
    75%
    Sodium 2116.3 mg
    88%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 13.4 g
    53%
    Protein 64.8 g
    129%

    The following items or measurements are not included:

    boneless lean beef

    star anise

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