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Homemade Teriyaki Beef Jerky

This homemade teriyaki beef jerky uses a simple marinade of soy sauce, honey, rice vinegar, and ginger, then dries low and slow in your oven or dehydrator for a chewy, umami-packed snack.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Snack
Cuisine: American, Asian Inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds lean beef flank steak, eye of round, or sirloin tip, partially frozen
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 2 teaspoons fresh ginger grated or minced
  • 1 teaspoon red pepper flakes adjust to taste
  • 1/2 teaspoon black pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Equipment

  • Sharp knife for slicing meat
  • Cutting board
  • Large mixing bowl
  • Measuring spoons and cups
  • Oven or food dehydrator
  • Oven-safe wire racks or dehydrator trays
  • Paper towels
  • Airtight container or glass jar for storage
  • Meat thermometer (optional)

Method
 

  1. Place the beef in the freezer for 2 to 3 hours until firm but not completely frozen.
  2. Remove beef and slice against the grain into 1/4 to 1/2 inch thick strips.
  3. Whisk soy sauce, honey, rice vinegar, and sesame oil in a bowl until honey dissolves.
  4. Stir in garlic, ginger, red pepper flakes, and black pepper until evenly combined.
  5. Coat beef strips in the marinade, cover, and refrigerate for 8 to 12 hours, stirring occasionally.
  6. Line baking sheets with foil, set wire racks on top, and preheat oven to 175°F, propping the door open slightly.
  7. Remove excess marinade from beef with paper towels and arrange strips in a single layer on racks.
  8. Dry jerky in the oven for 4 to 6 hours, checking at 3 hours; jerky is done when it bends without breaking and no moisture seeps out.
  9. Let jerky cool on racks for 30 minutes before storing in an airtight container with parchment layers.

Notes

Store cooled jerky in an airtight container with parchment paper between layers to prevent sticking and maintain texture.