Macau Beef Jerky
Macau-style beef jerky, savory with a hint of sweetness, chewy and perfect as a snack for any time.
Ingredients
11 items- Beef 500g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 40g
- Five-spice powder 1 tsp
- Chili powder 1 tsp
- Ginger 3 slices
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Salt 1/2 tsp
Nutrition
Steps （8 steps）
Wash beef, slice against grain into 0.5cm thick slices, tenderize with the back of a knife, and set aside in a large bowl.
Add light soy sauce, dark soy sauce, cooking wine, sugar, five-spice powder, chili powder, ginger, star anise, and cinnamon. Mix well and marinate for 2 hours.
Transfer the beef and marinade to a pot, add enough water to cover. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes until the beef is cooked and the liquid is reduced by half.
Remove the beef, drain the liquid, discard the spices. Let cool, then shred or cut into small strips along the grain.
Heat a wok over medium heat, add 1 tablespoon of oil, put in the beef strips, stir-fry with a little extra five-spice powder and sugar until slightly dry, about 5 minutes.
Reduce to low heat, continue stir-frying for 10-15 minutes until the beef strips are dry and have a fluffy edge, careful not to burn.
Spread the jerky on a baking sheet, bake in a preheated oven at 100°C (212°F) for 20-30 minutes until completely dry and crispy.
Let cool completely, then store in an airtight container. Serve as a snack immediately or later.
Tips
Slice beef against the grain and tenderize; always use low heat when stir-frying to prevent burning; oven temperature should not be too high to avoid hardening the jerky.
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