Teriyaki Beef Jerky Recipe
This homemade teriyaki beef jerky is tender, savory-sweet, and packed with bold Asian-inspired flavor. Made with thin-sliced beef marinated in soy sauce, honey, ginger, and garlic, it’s the perfect high-protein snack for meal prep, hiking, or healthy snacking.
Ingredients
- 1 lb beef top round, flank steak, or sirloin, thinly sliced
- 1/3 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil optional
- 1 tsp garlic powder or 2 minced garlic cloves
- 1 tsp ginger powder or 1 tsp grated fresh ginger
- 1 tbsp mirin optional for sweetness
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
Instructions
- Prepare the beef: Freeze the beef for 45 minutes to firm it up, then slice thinly against the grain for tender jerky.
- Make the marinade: In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and pepper.
- Marinate: Add the beef slices, mix well, and refrigerate 4–12 hours for maximum flavor.
- Drain & arrange: Remove beef from marinade, pat dry, and lay slices in a single layer on a dehydrator tray or baking rack.
- Dry the jerky:
- Dehydrator: 160°F (70°C) for 3–5 hours.
- Oven: 170°F (75°C) for 3–4 hours with the door slightly open.
- Check for doneness: Jerky should bend without snapping and feel dry but slightly flexible.
- Store: Cool completely and keep in an airtight container. Refrigerate for 2 weeks or freeze for up to 3 months.
Notes
- For spicy teriyaki jerky, add extra red pepper flakes or sriracha to the marinade.
- Use lean cuts of beef to avoid spoilage and ensure proper drying.
- Patting the meat dry before dehydrating improves texture and reduces cooking time.