Heading outdoors? For a great snack, make this recipe for Sriracha Beef Jerky from “The Outdoor Adventure Cookbook” by Coleman:
Sriracha Beef Jerky
Jerky is a perfect snack to have on hand when camping, since it requires no refrigeration and is high in protein. This should be made prior to leaving for your camping trip.
Prep and Cook Time
Hands-on: 20 minutes | Total: 9 hours, 20 minutes
- 2 pounds flank steak, trimmed
- 1/2 cup soy sauce
- 1/4 cup packed dark brown sugar
- 3 tablespoons Sriracha chili sauce
- 2 tablespoons sesame oil
- 2 tablespoons tahini (sesame paste)
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons black pepper
1. Pat the steak dry with paper towels. Cover tightly with plastic wrap; place on a baking sheet, and freeze until almost firm, 1 to 2 hours. (Do not freeze steak solid.)
2. Combine the soy sauce, brown sugar, Sriracha, sesame oil, tahini, ginger, and pepper in a large zip-lock plastic freezer bag.
3. Cut the meat in half horizontally, making two thin slabs of steak. Slice the meat against the grain into 1/4-inch strips. Add to the zip-lock bag with marinade; toss to coat. Seal the bag, and refrigerate 3 to 24 hours, turning occasionally.
4. Let the meat stand at room temperature in the bag 1 hour before baking. Heat the oven to 175 F. Line two rimmed baking sheets with aluminum foil; fit each baking sheet with a wire rack sprayed with cooking spray. Remove the meat strips from the marinade, draining and blotting the excess marinade. Arrange the strips on the prepared racks, leaving about 1/4 inch between each strip.
5. Bake in the preheated oven until the meat strips are completely dry, very dark in color, and break apart (depending on the desired degree of chewiness) when gently bent, 4 to 5 hours.
Reprinted from “The Outdoor Adventure Cookbook” by Coleman. Copyright 2017 Oxmoor House. With permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.