Learn how to be a dynamic cook like Chef Rachel Ponce with this savory beef strips recipe.
Learn how to be a dynamic cook like Chef Rachel Ponce with this savory beef strips recipe.
Trim any visible fat from beef before slicing into thin strips, about ¼-inch thick. Tip: Slightly frozen beef is easier to slice. In a bowl, whisk together all remaining ingredients. Place beef strips in shallow dish and pour marinade over top, ensuring beef is coated evenly. Let marinate in refrigerator overnight or for at least 2 hours.
Preheat oven to 175 degrees F or lowest temperature possible. Line baking sheet with parchment paper or aluminum foil. Drain excess marinade from beef strips and pat dry with paper towels. Arrange beef strips in single layer on prepared baking sheet, preventing overlap. Place baking sheet in oven and leave door slightly ajar to allow moisture to escape, which helps with drying process. Bake for 3−4 hours, or until the beef has dehydrated but not turned brittle.
After initial baking time, check beef every 30 minutes until desired texture is achieved. Total cook time may vary depending on thickness of beef strips. Remove beef from oven and let cool completely. It will continue to firm up as it cools. Store homemade beef strips in airtight container. Will save up to 2 weeks at room temperature or up to 1 month in refrigerator.
