Servings: 16
Calories: 100kcal
Equipment
- Blender
- Dehydrator
- Sharp Fillet Knife
Ingredients
- 1 pound Beef, bottom round or eye of round
- 1 cup Soy sauce
- 1 tablespoon Sugar, or maple syrup
- ¼ cup Sriracha
- 2 cloves Garlic
- 2 tablespoons Black Pepper
- Optional - extra coarse black pepper
Instructions
- Place the beef in the freezer for about 30 minutes. This will make slicing easier.
- In a blender, add all the rest of the ingredients, except the optional extra coarse black pepper, and blend until smooth.
- Remove the beef from the freezer and thinly slice against the grain. The slices should be about ⅛ thick. Too thin, and it will be very brittle; too thick will take longer to dehydrate. You will want to experiment with the thickness as everyone’s taste differs.
- In a large no-reactive container, such as glass or plastic, pour the contents of the blender into it.
- Add the beef slices to the marinade a few at a time to make sure all sides are well coated.
- Cover and place in the fridge for 24 hours.
- Remove from the fridge and layer the beef on your dehydrator trays in a single layer.
- If desired, crush extra coarse black pepper over the slices.
- Set the dehydrator to its highest setting, typically 155F-165F.
- Dehydrate for approximately 2 hours. If the desired doneness isn’t obtained, return to the dehydrator and check it every 30 minutes until done.
- Allow to cool and store in zip-top bags in the refrigerator.
Nutrition
Serving: 1ounce | Calories: 100kcal
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