Korean Kalbi Beef Jerky
Need a gluten free and dairy free hor d'oeuvre? Korean Kalbi Beef Jerky could be a great recipe to try. One portion of this dish contains about 4g of protein, 1g of fat, and a total of 28 calories. This recipe serves 30 and costs 16 cents per serving. This recipe from Eating Richly requires garlic powder, onion powder, sprite, and soy sauce. A few people really liked this Korean dish. 29 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 8 hours and 20 minutes. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Korean Kalbi Beef Ribs, Cook the Book: Kalbi with Korean Slaw, and Kalbi (Korean BBQ Short Ribs).
Servings: 30
Preparation duration: 20 minutes
Cooking duration: 480 minutes
Ingredients:
2 tsp garlic powder
2 tsp onion powder
2 top round or bottom round steaks (1 to 1-1/2 inches thick and slightly frozen)
½ cup soy sauce
1 cup sprite
Equipment:
knife
ziploc bags
baking sheet
baking pan
aluminum foil
oven
Cooking instruction summary:
Use a sharp knife to trim all the fat off the steaks, and then slice them against the grain into strips less than inch thick.Mix together the marinade ingredients, and submerge the meat into the marinade in a zip-top plastic bag with the air squeezed out.Marinate the meat in the refrigerator for 4 to 12 hours.Spread the beef strips on a rack placed in a foil-lined baking pan or rimmed baking sheet.Bake the meat in the oven on the lowest setting, anywhere from warm to 200 degrees F. Bake for 4 to 8 hours, until the meat is quite dried out but still has a slight chewiness. The beef will dry out more as it cools.Store the jerky in an open jar on the counter for a few days, or in the fridge for up to 6 weeks.
Step by step:
1. Use a sharp knife to trim all the fat off the steaks, and then slice them against the grain into strips less than inch thick.
2. Mix together the marinade ingredients, and submerge the meat into the marinade in a zip-top plastic bag with the air squeezed out.Marinate the meat in the refrigerator for 4 to 12 hours.
3. Spread the beef strips on a rack placed in a foil-lined baking pan or rimmed baking sheet.
4. Bake the meat in the oven on the lowest setting, anywhere from warm to 200 degrees F.
5. Bake for 4 to 8 hours, until the meat is quite dried out but still has a slight chewiness. The beef will dry out more as it cools.Store the jerky in an open jar on the counter for a few days, or in the fridge for up to 6 weeks.
Nutrition Information:
covered percent of daily need
