PREP: 30 minutes STEAM: 10 minutes STAND: 10 minutes MARINATE: overnight DEHYDRATE: 6 hours MAKES: 15 oz.
2 lb. boneless beef top or bottom round steak, cut 1 to 1½ inches thick and trimmed
⅓ cup reduced-sodium soy sauce
⅓ cup Sriracha sauce
3 Tbsp. honey
3 Tbsp. olive oil
2 tsp. salt
1 tsp. chili powder
1. Place meat in a steamer basket in a very large skillet. Add water to skillet to just below the basket. Bring to boiling. Steam, covered, 10 to 15 minutes for medium (160°F) (tip, page 265). Place the steak on a cutting board and let stand 10 minutes (tip, page 266).
2. Using a sharp knife, cut meat across the grain into ⅛- to ¼-inch slices. For marinade, in a large bowl combine the remaining six ingredients. Add meat; stir to coat. Cover and marinate in the refrigerator overnight.
3. Drain meat in a colander, discarding marinade. Arrange meat slices in a single layer on mesh-lined dehydrator trays.
4. Dehydrate at 160°F about 6 hours or until dry. To check doneness, remove one slice from dehydrator; cool. The jerky should easily break in half when done. Store cooled jerky in an airtight container at room temperature up to 3 weeks. (Dehydrating tips, page 468.)
PER 1 OZ. JERKY: 102 cal., 4 g fat (1 g sat. fat), 35 mg chol., 435 mg sodium, 4 g carb., 0 g fiber, 14 g pro.