Ingredients:

  • 2 lbs. lean beef (such as flank steak or sirloin)
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 tablespoon coarse black pepper
  • 2 teaspoons fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes (optional for heat)
  • 1 tablespoon honey or brown sugar (for a hint of sweetness)

Instructions:

  1. Trim any excess fat from the beef. Freeze the beef for 1-2 hours until firm, which will make it easier to slice.
  2. Using a sharp knife, slice the beef into thin strips (about 1/4 inch thick) against the grain for tenderness.
  3. In a large bowl, combine soy sauce, Worcestershire sauce, fresh lemon juice, lemon zest, coarse black pepper, sea salt, garlic powder, onion powder, red pepper flakes, and honey or brown sugar. Mix until well combined.
  4. Add the sliced beef to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 6 hours, preferably overnight.
  5. Preheat the dehydrator to 160°F (71°C) or the oven to its lowest setting (around 150°F/65°C).
  6. Remove the beef from the marinade and pat it dry with paper towels. Lay the slices in a single layer on dehydrator trays or a wire rack over a baking sheet.
  7. Dehydrate in the dehydrator or oven for 8-10 hours, until the beef is dry but still slightly pliable. Leave the oven door slightly ajar if using.
  8. Let the jerky cool completely at room temperature. Store in an airtight container or zip-top bag.