Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Flank steak - or London 6 lg Garlic cloves - minced
-broil 1 1/2 tb Ginger - fresh, minced
MARINADE: 1 1/2 tb Sesame oil
1/2 c Light soy sauce 1 1/2 tb Red pepper - crushed
4 1/2 tb Honey Dash freshly ground white
4 1/2 tb Dry Sherry -pepper

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 250F. Line two large
baking sheets with foil and set wire rack(s) on top of each. 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
browned but not burned). 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 36 pieces or 10 buffet servings.

Bon Appetit, June, 1981.

Browse by categories