Recipe by Chabear01
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.
Top Review by Narshmellow
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.
- 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 See How It's Made
- 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.