Name: Asian Spiced Beef Jerky
Yield: 1
Ingredients: 1 tsp. coriander seeds -; 5 allspice berries -; 1/2 cinnamon stick -; 2 tsp. crushed red pepper -; 1/2 c. soy sauce -; 1/4 c. granulated sugar -; 1/4 c. packed dark brown sugar -; 2 tbsp. balsamic vinegar -; 1 tbsp. Worcestershire sauce -; 1/2 tsp. salt -; 3 large garlic cloves -; 2 tsp. finely grated ginger -; 1 tsp. Asian sesame oil -; One 1-pound sirloin steak -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Asian Spiced Beef Jerky

1. 1 tsp. coriander seeds -

2. 5 allspice berries -

3. 1/2 cinnamon stick -

4. 2 tsp. crushed red pepper -

5. 1/2 c. soy sauce -

6. 1/4 c. granulated sugar -

7. 1/4 c. packed dark brown sugar -

8. 2 tbsp. balsamic vinegar -

9. 1 tbsp. Worcestershire sauce -

10. 1/2 tsp. salt -

11. 3 large garlic cloves -

12. 2 tsp. finely grated ginger -

13. 1 tsp. Asian sesame oil -

14. One 1-pound sirloin steak -

How to cook deliciously - Asian Spiced Beef Jerky

1. Stage

In a small skillet, toast the coriander, allspice, and cinnamon stick over moderate heat, shaking the pan frequently, until fragrant, about 2 minutes. Transfer to a plate and let cool. Transfer to a spice grinder and grind to a powder.

2. Stage

Add the crushed red pepper to the skillet and toast over moderate heat, stirring, for 20 seconds. Scrape the red pepper onto a plate to cool.

3. Stage

In a medium saucepan, combine the soy sauce with the granulated sugar, brown sugar, vinegar, Worcestershire sauce, and salt and cook over low heat, stirring to dissolve the sugars. Stir in the ground spices, crushed red pepper, garlic, ginger, and sesame oil. Transfer to a medium bowl and let cool.

4. Stage

Preheat the oven to 225°F. Line 2 large, rimmed baking sheets with foil and set a wire rack in each one. Add the meat to the seasoning sauce and toss to coat the slices. Spread the sliced meat on the racks in a single layer. Using a pastry brush, dab the meat with some of solids from the seasoning sauce. Bake the meat on the lower and middle racks of the oven for 2 hours, or until dry but slightly pliable; switch the pans halfway through the cooking time. Let the beef jerky cool for 20 minutes.