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teriyaki beef jerky recipe

Teriyaki Beef Jerky – Sweet, Savory, and Perfectly Chewy

Teriyaki Beef Jerky is a homemade snack that’s packed with bold flavors. Sweet soy, ginger, garlic, and a touch of honey create a marinade that penetrates the beef for tender, chewy jerky that’s perfect for road trips, hiking, or just a protein-packed snack at home.
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Prep Time 15 minutes
Servings: 1 beef jerky
Course: Snack
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs lean beef top round, flank steak, or sirloin, thinly sliced
  • ½ cup soy sauce
  • ¼ cup brown sugar or honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger or 1 tbsp fresh grated ginger
  • 1 –2 tsp red pepper flakes optional, for heat

Equipment

  • Knife and cutting board
  • Resealable bag or shallow dish
  • Dehydrator or oven
  • Wire racks and baking sheet (if using oven)

Method
 

Prepare the beef
  1. Freeze beef for 30–60 minutes to make slicing easier.
  2. Slice against the grain into 1/8–¼ inch thick strips for the best texture.
Make the teriyaki marinade
  1. In a bowl, whisk together soy sauce, brown sugar (or honey), rice vinegar, sesame oil, black pepper, garlic powder, onion powder, ginger, and red pepper flakes (if using).
Marinate the beef
  1. Place beef strips in a resealable plastic bag or shallow dish.
  2. Pour marinade over beef, ensuring all pieces are coated.
  3. Seal and refrigerate for 6–12 hours (overnight is best).
Dry the beef
    Option 1: Dehydrator
    1. Arrange beef strips on dehydrator trays without overlapping.
    2. Dry at 160°F (71°C) for 4–6 hours, checking for desired chewiness.
    Option 2: Oven
    1. Preheat oven to 175°F–200°F (80°C–95°C).
    2. Place beef strips on wire racks over a baking sheet.
    3. Bake 4–6 hours, flipping halfway through, until jerky is dry but still pliable.
    Cool and store
    1. Allow jerky to cool completely.
    2. Store in airtight containers at room temperature for up to 1 week, or in the fridge for 2–3 weeks. Freeze for longer storage.

    Notes

    For a smokier flavor, add ½ tsp liquid smoke to the marinade.
    Slice beef against the grain for tender jerky, or with the grain for chewier jerky.
    Jerky is done when it bends and cracks but doesn’t break in half.