Asian Orange Beef Jerky Recipe

One of my favorite dishes to get at our local Chinese restaurant is orange beef. It has a great citrus flavor from the orange and lots of flavor from the garlic and ginger. I take that concept and apply it to create our Asian Orange Beef Jerky.

The Asian orange marinade is very simple to make. You simply take all the ingredients and blend them together in a food processor or blender. Pour the sauce over the beef strips and let is sit for several hours and you are all set to start dehydrating.

Asian Orange Beef Jerky Recipe

Asian Orange Beef Jerky Ingredients


For the Asian Orange Marinade

3 oranges, peeled and broken into segments
3 scallions, coarsely chopped
2 tablespoons fresh ginger, coarsely chopped
3 cloves garlic, coarsely chopped
4 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons honey
1/2 tablespoon grated orange peel (optional)

For the Beef Jerky

3 lbs. of meat (about 1360 gm)
1 to 2 cups Asian orange marinade

Asian Orange Beef Jerky Instructions


For the Asian Orange Marinade

To make the Asian orange marinade add all of the ingredients to a food processor or blender and process until it mixes well. If the marinade is too thick you can add some water or orange juice to thin it out.

For the Asian Orange Beef Jerky

Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips 1/8" to 3/8" thick, against the grain. Set the strips down in a large container like a bowl, flat tray, or sealable plastic bag.

Pour the Asian orange marinade over the meat and mix well. Store the meat in the fridge for at least 4 to 8 hours, or overnight.

Making Asian Orange Beef Jerky in the Oven

Preheat the oven to 160°F / 71°C, or the lowest setting it will go.

Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. Make sure the beef strips don't overlap and have a little space between them to enable good air circulation.

Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Place the strips in the oven to start dehydrating them.

Making Asian Orange Beef Jerky in a Dehydrator

Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C.

Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once in the middle of the drying process.

Dry the beef jerky for 6 to 10 hours. If thicker strips of meat are used it may take longer.

Finishing the Asian Orange Beef Jerky

To test the beef jerky remove a strip or two from the oven racks or dehydrator trays with clean kitchen tongs. Dried beef jerky strips should be chewy but still tender. When bent, it should be flexible enough not to break but it should crack instead.

Once the Asian orange beef jerky is sufficiently dry, remove it from the dehydrator and let it cool for 30 to 60 minutes. If there is any oil or moisture on the beef jerky use paper towels to blot it dry.

Put the jerky in tightly sealed containers then refrigerate or freeze. The Asian orange beef jerky will last in the refrigerator for a month or two and in the freezer for several months.