Ingredients
3 lb flank steak or london broil
MARINADE
1/2 cup light soya sauce
4 1/2 tbsp honey
4 1/2 tbsp dry sherry
6 large garlic cloves, minced
1 1/2 tbsp ginger, fresh, minced
1 1/2 tbsp red pepper, crushed
1 1/2 tbsp sesame oil
1 dash pepper, white
Directions
Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer
to shallow pan. Combine marinade ingredients and rub thoroughly into
meat. Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate).
Preheat oven to 250 F. Line two large baking sheets with foil and set
wire racks on top of each baking sheet. Arrange meat on racks in
single layer. Bake 30 minutes.
Reduce heat to 175 F and continue drying meat another 40 minutes. Meat
should be lightly brown but not burnt. Let meat continue to dry on
racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional
flavor and shine. Makes about 36 pieces.
From the collection of Jim Vorheis
Servings: 36 pieces
Chinese Beef Jerky Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Jerky; Meat
The History of Recipes
Recipes as an idea can be found way back into distant history, in truth as far as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient records were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the Roman cooks made use of many aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Moving our culinary historical trip onwards, there were two interesting cookery books dating from the fourteenth century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals prepared for the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including parsley and basil. The introduction of these new tastes was responsible for an explosion in cookery books, some of which are kept safe in private libraries. Over the succeeding few centuries, the upper-class families of the West tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cookery publications were increasing in popularity mostly due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Chinese Beef Jerky recipe.
