Chinese Style Beef Jerky Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHINESE BEEF JERKY



Chinese Beef Jerky image

Posted for ZWT II 2006 Asia as taken from Sunsets Chinese Cookbook. A favorite Chinese appetizer - more moist and less brittle than our cowboy jerky. You precook the meat in two stages: this eliminates the extensive drying that most Jerky requires. After this precooking, drying the meat in a moderately hot oven for a short time preserves it enough so you can keep it moist and tender for several months in the refrigerator. Cooking time includes cooling time.

Provided by Chabear01

Categories     Roast Beef

Time 3h40m

Yield 1 Pound, 4 serving(s)

Number Of Ingredients 11

3 lbs boneless lean beef (such as a rump or sirloin tip steak)
2 cups water
1/3 cup soy sauce
1 tablespoon dry sherry
1/4 cup sugar
1 teaspoon salt
2 star anise, whole or 2 teaspoons anise seeds
2 (2 inch) cinnamon sticks
4 slices fresh ginger, quarter size, crushed with the side of a cleaver
2 whole green onions
3 -4 small dried hot chili peppers

Steps:

  • Cut meat lengthwise into long strips about 3 inches thick and wide. Place in a wide frying pan with the water, soy, sherry, sugar, salt, star anise, ginger, onions and chile peppers. Bring to a boil, then reduce heat, cover and simmer turning meat occasionally for 30 minutes.
  • Remove meat from cooking liquid, cool, and chill for at least 1 hour or until firm. Thinly slice meat across the grain. Return meat slices to cooking liquid. Cook, uncovered, over medium heat, turning slices occasionally until all liquid is absorbed (about 50 minutes) Turn meat more frequently as liquid is absorbed. Discard onion, ginger, and star anise.
  • Arrange strips of meat slightly apart in a single layer on cooky sheets. Bake, uncovered, in a 300 degree F oven until dry to the touch but still pliable (about 20 minutes) Pat dry any beads of oil with paper towels, let cool thoroughly. Place in plastic bag, seal, and store in refrigerator up to 2 months.

Nutrition Facts : Calories 937.6, Fat 65.5, SaturatedFat 26.6, Cholesterol 227.9, Sodium 2116.3, Carbohydrate 15.5, Fiber 0.5, Sugar 13.4, Protein 64.8

CHINESE-STYLE BRAISED BEEF ONE-POT



Chinese-style braised beef one-pot image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 14

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

Steps:

  • Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  • Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
  • Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
  • Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium

HOMEMADE BEEF JERKY



Homemade Beef Jerky image

Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 6h15m

Yield 6

Number Of Ingredients 9

¾ cup Worcestershire sauce
¾ cup soy sauce
1 tablespoon smoked paprika, or to taste
1 tablespoon honey, or more to taste
2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds beef top round, thinly sliced

Steps:

  • Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  • Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
  • Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  • Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g

MANDARIN BEEF



Mandarin Beef image

Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.

Provided by cookiedog

Categories     Peppers

Time 28m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 lb lean beef (such as flank steak)
2 tablespoons cornstarch
2 cups vegetable oil
2 tablespoons vegetable oil
2 garlic cloves, peeled and minced
1 teaspoon minced gingerroot
1 red bell pepper, seeded, deribbed, and sliced 1/8 inch thick
1 green bell pepper, seeded, deribbed, and sliced 1/8 inch thick
2 scallions, sliced in 1 inch pieces
3 tablespoons A.1. Original Sauce (Heinz 57 steak sauce is good too)
1 tablespoon dry sherry
2 tablespoons Worcestershire sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon black pepper

Steps:

  • Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
  • Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
  • Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.

Nutrition Facts : Calories 1308.8, Fat 129.3, SaturatedFat 20.8, Cholesterol 79.6, Sodium 811.3, Carbohydrate 17.1, Fiber 1.8, Sugar 8.5, Protein 23.8

DOC'S BEST BEEF JERKY



Doc's Best Beef Jerky image

I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.

Provided by Doc the WV Gourmet

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 12h20m

Yield 10

Number Of Ingredients 11

2 pounds beef round steak, cut into thin strips
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Steps:

  • Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  • Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  • Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g

BEEF JERKY, COWBOY STYLE BEEF JERKY



Beef Jerky, Cowboy Style Beef Jerky image

A story about beef jerky - Real tradition cowboy type beef jerky was the meat pulled from the side of a cow and meat scraps leftover from butchering (hence the toughness), thick meaty cuts were cured in a salty brine with whatever herbs or spices they had on hand, often it was twisted and tied into knots and then hung on tree limbs and such in direct sunlight until dried or in a smokehouse if they were so lucky. It was a good source of protein on cattle drives, other than beans and hard bread, maybe an occational rabbit or squirrel it was often what they nibbled on most of the day. I use brisket for it's toughness (cowboy style) but use whatever cut you wish. We don't sun dry anymore because of flys and bugs and such. My beef jerky recipe is also excellent for deer meat, buffalo and such, just make sure it is very lean with little or no fat. Deer made this way is my favorite.

Provided by Chipfo

Categories     Lunch/Snacks

Time 6h45m

Yield 25 serving(s)

Number Of Ingredients 8

1 beef brisket (or just the flat cut)
1 1/2 cups soy sauce
1 1/2 cups Worcestershire sauce
3 -4 teaspoons liquid smoke (depending on strength of liquid smoke)
1 tablespoon seasoning salt
1/2 teaspoon ground black pepper
1/2-1 teaspoon garlic powder (not garlic salt)
1 -2 teaspoon crushed red pepper flakes (optional)

Steps:

  • In a very large bowl mix up all ingredients except the meat and set aside.
  • If using a whole brisket separate the flat half and the point half, put the point half away for another use (like smoking it). Trim all the fat from the flat half, it needs to be very lean (You butcher may do this for you, along with slicing it).
  • You can partially freeze this for easier slicing, slice into 1/8 or slightly thicker. If you need to, cut in lengths to fit your dehydrator. Or use a gas oven set on 145°F.
  • Add slices to bowl with the marinade, with clean hands make sure all the meat is coated without any "dry spots". Press down the meat to remove air and bring marinade to the top.
  • Allow to marinade for about 4 hours, stirring the meat a few times during this period to keep the meat coated. I use my hands, washed of course, then press the meat down again.
  • If you need more marinade just scale down the recipe and make a little more.
  • Place slices in the dehydrator and dehydrate according to manufacturers directions.
  • If using a gas oven (I didn't like the results from an electric oven), place several sheets of foil across the bottom of oven, do not cover the heat vents, heat to 145 F, place slices directly on oven rack and close door.
  • Allow to dry for 6 to 8 hours. The jerky needs to be dry but still pliable, NOT crunchy. It will bend but not break.
  • Store in an airtight container after it has cooled completely.
  • When you are eating this pretend your a cowboy on horseback in a cattle drive, all you have to eat everyday is beans, hard bread and beef jerky, tear off a piece with your teeth, jam in down between your cheek and gum, suck on it for a minute or 2, then slowly start chewing the edge until it is gone. LOL, or just enjoy it however you like.
  • I call this jerky "Cowboy Style" because it is very tough and chewy, if you do not like tough jerky then use whatever meat you prefer. Round roast works well, just make sure the cut you use is very lean and trimmed of all fat. Fat can turn rancid.

Nutrition Facts : Calories 29.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.5, Sodium 1130.2, Carbohydrate 4.2, Fiber 0.2, Sugar 1.9, Protein 2.7

More about "chinese style beef jerky food"

HOMEMADE BEEF JERKY - COOKING WITH LEI
homemade-beef-jerky-cooking-with-lei image
Web Jan 9, 2021 beef jerky Recipe Notes: Use the lean cuts of beef, like top round or bottom round. You can cut the …
From cookingwithlei.com
5/5 (5)
Category Snack
Cuisine Asian
Calories 1323 per serving
  • Marinading: Combine soy sauce, sugar, rice wine, five spice powder and water and whisk until sugar is fully dissolved. Add the beef strips, mix well and refrigerate them over night.
  • Drying: Preheat the oven to 160C, place the strips over the baking tray and cook for 20 minutes. flipping the beef jerky once about halfway through. Cool the beef strips to the room temperature to further the drying process. ( Or deep fry the beef strips in the oil over the low-medium heat until they are brown and dry.)
  • Adding flavours(optional): In a saucepan, add the oil and sesame seeds and cook over the medium heat until the sesame seeds turn slightly golden. Add the salt and chilli powder and cook for about 5 seconds. Turn off the heat and stir in the dried beef jerky.


CHINESE 5 SPICE BEEF JERKY - JERKYHOLIC
chinese-5-spice-beef-jerky-jerkyholic image
Web Nov 11, 2015 Type: Beef Jerky Flavor: Savory Servings: 5 Calories: 175kcal Author: Will Ingredients 1x 2x 3x Lean …
From jerkyholic.com
3.3/5 (9)
Total Time 6 hrs 20 mins
Category Snack
Calories 175 per serving
  • While the meat is in the freezer, combine the Prague Powder #1, Chinese 5 spice, & beef broth in a medium bowl or ziplock bag. Mix well.
  • Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.


CHINESE BEEF JERKY RECIPE - BEEF JERKY HUB
chinese-beef-jerky-recipe-beef-jerky-hub image
Web Oct 31, 2022 Chinese Beef Jerky Recipe 1 lb of beef 1 tablespoon of mixed garlic 1 tablespoon of sesame oil 1/3 …
From beefjerkyhub.com
Cuisine American
Total Time 7 hrs 30 mins
Category Snack
Calories 244 per serving


THE BEST HOMEMADE BEEF JERKY RECIPE
the-best-homemade-beef-jerky image
Web This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment. Servings: 12 to 14 servings Prep Time: 30 Minutes Cook Time: 3 Hours …
From onceuponachef.com


JERKY - WIKIPEDIA
jerky-wikipedia image
Web Since 1996, jerky has been selected by astronauts as space food several times for space flight due to its light weight and high level of nutrition. Nutrition. A typical 30 g portion of …
From en.wikipedia.org


CHINESE BRAND BEEF JERKY | 中國牛肉干
chinese-brand-beef-jerky-中國牛肉干 image
Web SAMPLER PACK 中國牛肉干 五種口味體驗包. $20.25. ORIGINAL FLAVORED BEEF JERKY 中國牛肉干 原味. From $17.60. HOT FLAVORED BEEF JERKY 中國牛肉 …
From chinesebrandbeefjerky.com


CHINESE BEEF JERKY RECIPE | CDKITCHEN.COM
chinese-beef-jerky-recipe-cdkitchencom image
Web Trim fat from meat. Cut meat lengthwise into long strips, about 3" thick and wide. In a large skillet, mix remaining ingredients. Bring mixture to a boil then add meat; cover …
From cdkitchen.com


CURRY BEEF JERKY | MISS CHINESE FOOD
Web Oct 13, 2020 Preheat the upper and lower heat of the oven at 150℃, Step7 Put the beef into the middle layer of the oven, and put an empty roasting pan on the next layer, set …
From misschinesefood.com


BAK KWA (CHINESE PORK JERKY) - MALAYSIAN CHINESE KITCHEN
Web Feb 23, 2015 Kong Tau Yew Bak (Braised Pork in Soy Sauce) Siew Yoke (Roast Pork Belly) Char Siu Bao (Steamed Barbecue Pork Buns) Steamed Pork with Salted Eggs. …
From malaysianchinesekitchen.com


MONGOLIAN BEEF - CHINESE RECIPES - RASA MALAYSIA
Web Apr 5, 2019 Directions. 1. Marinate the beef slices with the Marinade ingredients for 30 minutes. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef …
From rasamalaysia.com


HOMEMADE BEEF JERKY (OVEN VERSION) RECIPE - SIMPLE CHINESE FOOD
Web 4. Marinate soy sauce, soy sauce, salt, sugar, pepper powder, pepper powder, honey, and oyster sauce for 10 minutes.
From simplechinesefood.com


CHINESE 5-SPICE BEEF JERKY RECIPE - AMAZING FOOD MADE …
Web Chinese 5-Spice Beef Jerky Ingredients 3 pounds of meat (about 1360 grams), preferably eye of round or similar lean cut 3 tablespoons salt 1/4 to 1/2 cup Chinese 5-spice …
From amazingfoodmadeeasy.com


HOW TO MAKE CHINESE BEEF JERKY 牛肉干 - YOUTUBE
Web A healthy and hearty Chinese-styled beef jerky snack that's easy and fast to make. Perfect as an appetizer, or for parties! Ingredients: Show more Show more 【田园时光美食】麻 …
From youtube.com


Related Search