Forget everything you think you know about jerky. This isn't your grandpa's tough, leathery chew. We're diving into the world of shredded beef jerky – a tender, unbelievably flavorful snack that's surprisingly easy to make at home. Imagine perfectly seasoned, melt-in-your-mouth beef, ready to be tossed into salads, sprinkled on tacos, or enjoyed straight from the bag. This recipe delivers the ultimate in texture and taste, leaving behind the dryness and stiffness often associated with traditional jerky.
Prepare yourself for a culinary adventure that will redefine your expectations of this beloved snack. We'll guide you through each step, from selecting the perfect cut of beef to achieving that irresistible shredded texture. Ready to transform your snack game? Let's get started with our simple, step-by-step guide to making the best shredded beef jerky you've ever tasted.
Tools Needed
- Steamer
- Knife
- Pestle or Meat Mallet
- Bowl
- Frying Pan
- Oven (optional)
- Pot for water bath (optional)
Ingredients
- Beef: 1 kg
- Ginger: 40g
- Galangal: 20g
- Onion: 200g
- Garlic: 20g
- Lemongrass: 5 stalks
- Cooking Oil: 20g
- Annato Oil: 20ml
- Annato Seeds: 15g
- Curry Powder: 4g
- Five-Spice Powder: 4g
- Turmeric Powder: 4g
- Dried Chili Powder: 4g
- Sugar: 100g
- Salt: 10g
- MSG: 10g
- Fish Sauce: 10ml
- Mai Chay Lo Wine
- Soda: 1 can
Step-by-Step Instructions
Step 1. Prepare the Beef and Aromatics
- Wash and clean the beef. Cut it into 1-2cm thick slices.
- slice onions, smash lemongrass stalks (keep the top part), and finely slice the bottom part of the lemongrass.
- Finely chop ginger, galangal, and garlic. Pound or blend until crushed. Slice lemongrass into medium-sized pieces.
Step 2. Steam, Shred, and Marinate
- Layer onions and lemongrass in the steamer, place beef slices on top, add a few more lemongrass pieces. Steam for 20-25 minutes, or until cooked.
- While still warm, gently tear the beef into thin strands.
- Combine sugar, salt, MSG, curry powder, five-spice powder, turmeric powder, chili powder, fish sauce, annatto oil, and Mai Chay Lo wine in a bowl.
- Add the shredded beef to the spice mixture, along with the pounded aromatics (reserve some sliced lemongrass). Mix well.
Step 3. Cook and Dry
- Incorporate half a can of soda into the marinated beef.
- In a pan over low heat, stir-fry the marinated beef until most of the liquid evaporates. Add the reserved lemongrass and remaining aromatics. Continue to stir until dry.
- You can dry it in the sun (6-8 hours), in an oven at 50-60°C (3-4 hours), or using a water bath method (placing the pan over a pot of boiling water for 3-4 hours).
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Pound the steamed beef to make it softer and easier to shred.
- Add soda to the marinade to help keep the beef soft.
- Don't over-dry the beef; aim for a soft and chewy texture.
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-200g
- Carbs: 150-200g
- Protein: 150-200g
FAQs
1. Why is my jerky tough instead of soft and chewy?
This usually means it was overcooked or the beef was too lean. Ensure you're using a cut with enough fat and follow the cooking time precisely. Using a meat thermometer is crucial to prevent overdrying.
2. Can I use any type of beef for this recipe?
While you can experiment, cuts with more fat like sirloin tip or flank steak tend to yield the best results for soft and chewy jerky. Leaner cuts will result in a drier product.
Making incredibly soft and chewy beef jerky at home is easier than you think! By mastering these three simple tips – the right cut of meat, precise cooking temperature, and a touch of marinade magic – you'll elevate your snack game to a whole new level. Now go forth and enjoy your delicious, homemade creation!