Chinese-Style Beef Jerky (牛肉干) — Sweet, Savory & Spicy

Prep:8 min

Cook:8 min

Serves:2–4

Difficulty:Medium

Chinese beef jerky (牛肉干, niú ròu gān) is a completely different animal from the tough, overly salty strips you find in gas stations. These are thin, tender sheets of beef with a sweet-savory glaze, a hint of five-spice, and edges caramelized to a perfect chew. Once you make this at home, you'll never buy packaged jerky again.

Dried and preserved meats have been part of Chinese cuisine for thousands of years, originally developed as a way to preserve protein before refrigeration. Chinese beef jerky is particularly popular in regions like Sichuan, Hunan, and Inner Mongolia. During Lunar New Year, beef jerky is a popular gift and snack, often sold in beautiful gift boxes.

Ingredients

• 1 lb beef flank steak, partially frozen
• 3 tablespoons soy sauce
• 2 tablespoons honey or maltose
• 1 tablespoon Shaoxing wine
• 1 teaspoon five-spice powder
• 1 teaspoon chili flakes
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

Instructions

1
Partially freeze the beef for about 1 hour — this makes it much easier to slice thinly. Slice against the grain into very thin pieces, about ⅛ inch thick. The thinner, the better.
2
Mix soy sauce, honey, Shaoxing wine, five-spice powder, chili flakes, garlic powder, cumin, and sesame oil in a bowl. Add the beef slices and marinate for at least 2 hours, or preferably overnight in the refrigerator.
3
Preheat oven to 275°F (135°C). Line baking sheets with parchment paper or silicone mats. You can also use a wire rack set over a baking sheet for better air circulation.
4
Arrange the marinated beef slices in a single layer on the prepared sheets. They can be close together but shouldn't overlap. Reserve the remaining marinade.
5
Bake for 30 minutes, then flip each piece. Brush with reserved marinade.
6
Continue baking for another 20-30 minutes, checking every 10 minutes. The jerky is done when it's dry to the touch but still pliable — it will firm up more as it cools.
7
In the last 5 minutes, brush with a thin layer of honey for a glossy caramelized finish and sprinkle with sesame seeds.
8
Let cool completely on the racks. The jerky will become chewier as it cools. Store in an airtight container.

Pro Tips

💡Cutting against the grain is essential — with the grain makes jerky that's stringy and tough.
💡A mandoline slicer makes getting even, paper-thin slices much easier.
💡Watch carefully in the last 15 minutes — the sugar content means the jerky can go from perfect to burnt quickly.
💡Properly made, this jerky keeps at room temperature for a week and refrigerated for a month.

Serving Suggestions

Pack as snacks for hiking, road trips, or school lunches. They're perfect with cold beer as a drinking snack. During Lunar New Year, arrange on a beautiful plate as part of the snack spread. Also delicious crumbled over congee or rice bowls.