Sichuan Spicy Beef Jerky
Tender strips of beef coated in a fiery Sichuan marinade, then slow-roasted until chewy and intensely flavored. Numbing peppercorns and chiles create that signature tingly heat.
- Total time
- 45 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 1.5 pounds beef flank steak, trimmed of excess fat
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sichuan peppercorns
- 4 whole dried red chiles (such as Sichuan or bird's eye)
- 3 cloves garlic cloves, minced
- 1 tablespoon honey
- ½ tablespoon sesame oil
Instructions
- 1
Place the beef flank steak on a cutting board with the grain running lengthwise (parallel to the long edge). Slice against the grain into 1/4-inch-thick strips by cutting perpendicular to the grain direction, creating strips about 4 inches long.
- 2
Measure the soy sauce, rice vinegar, honey, and sesame oil into a small bowl and stir together with a spoon until the honey dissolves and the mixture looks uniform, about 1 minute.
- 3
Crush the Sichuan peppercorns coarsely by placing them on a cutting board and pressing them with the flat side of a knife handle until they break into quarters, releasing their fragrance.
- 4
Remove the seeds from the dried red chiles by breaking each chile in half lengthwise and shaking the seeds out into the trash; discard the seeds and keep the chile pieces.
- 5
Add the beef strips, soy mixture, minced garlic, crushed Sichuan peppercorns, and seeded chile pieces to a large ziplock bag, then seal and shake vigorously for 30 seconds to coat all beef evenly.
- 6
Set the oven to 225°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.
- 7
Arrange the marinated beef strips in a single layer on a wire rack set over a rimmed baking sheet, spacing them 1 inch apart so air flows around each piece; pour any remaining marinade over the strips.
- 8
Place the baking sheet in the preheated 225°F oven and roast for 35 to 40 minutes, until the beef strips feel dry to the touch on the outside but still bend slightly without snapping.
- 9
Remove the baking sheet from the oven and let the beef jerky cool on the rack for 10 minutes until it firms up, then transfer to a plate and serve warm or at room temperature.
Tools you’ll need
- cutting board
- sharp chef's knife
- small bowl
- spoon
- large ziplock bag
- oven thermometer (optional but recommended)
- wire rack
- rimmed baking sheet
- plate
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