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Air-Dried Spicy Sichuan Beef Jerky
This delicious beef jerky features a perfect blend of sweet savory and spicy flavors that create a truly unforgettable taste. The chewy texture makes it great for snacks or adding to meals while the unique spice mix offers a satisfying kick. You will want to try making this tasty treat at home. A delicious Air-Dried […]
- Prep
- 7h 12m
- Cook
- 12h
- Total
- 19h 12m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Air-Dried Spicy Sichuan Beef Jerky
| Ingredient | Amount |
|---|---|
| Baijiu (Chinese liquor) | a splash |
| Oyster sauce | to taste |
| Salt | 7g per kg of beef |
| Sugar | to taste |
| MSG | to taste |
| Sichuan peppercorn powder | to taste |
| White pepper | to taste |
| Five-spice powder | to taste |
| Cumin powder | to taste |
| Chili powder | to taste |
| Chili flakes | to taste |
- Baijiu (Chinese liquor)a splash
- Oyster sauceto taste
- Salt7g per kg of beef
- Sugarto taste
- MSGto taste
- Sichuan peppercorn powderto taste
- White pepperto taste
- Five-spice powderto taste
- Cumin powderto taste
- Chili powderto taste
- Chili flakesto taste
Cooking StepsHow to cook Air-Dried Spicy Sichuan Beef Jerky step by step
-
Step 1Remove the silver skin and sinew from the beef. Cut into thick slices, then into strips — don’t cut them too small. Add all the seasonings and mix well by hand. Toss in some shredded onion, scallion segments, and ginger slices. Cover with plastic wrap and refrigerate for 12 hours.
-
Step 2Hang the beef strips to air-dry. Once dried, steam the beef jerky for 30 minutes, then arrange on a wire rack to cool and dry off the moisture. Ready to eat!
-
Step 3
Air-Dried Spicy Sichuan Beef Jerky
This delicious beef jerky features a perfect blend of sweet savory and spicy flavors that create a truly unforgettable taste. The chewy texture makes it great for snacks or adding to meals while the unique spice mix offers a satisfying kick. You will want to try making this tasty treat at home. A delicious Air-Dried […]
Ingredients
- a splash Baijiu (Chinese liquor)
- to taste Oyster sauce
- 7g per kg of beef Salt
- to taste Sugar
- to taste MSG
- to taste Sichuan peppercorn powder
- to taste White pepper
- to taste Five-spice powder
- to taste Cumin powder
- to taste Chili powder
- to taste Chili flakes
Instructions
-
Remove the silver skin and sinew from the beef. Cut into thick slices, then into strips — don’t cut them too small. Add all the seasonings and mix well by hand. Toss in some shredded onion, scallion segments, and ginger slices. Cover with plastic wrap and refrigerate for 12 hours.
-
Hang the beef strips to air-dry. Once dried, steam the beef jerky for 30 minutes, then arrange on a wire rack to cool and dry off the moisture. Ready to eat!
