Beef Jerky (oven)

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Whip up a batch that’s way better than the bagged stuff.

Step 1
Prep the beef. Start by putting a 2-pound trimmed strip steak in the freezer for 3 minutes to make it easier to slice. Use a long, sharp knife to cut the steak in half lengthwise, then again crosswise. Then cut it lengthwise into thin strips. Use a meat pounder to lightly flatten the strips to an eighth of an inch thick.

Step 2
Make a marinade. In a medium bowl, whisk together 5 Tbsp of dark-brown sugar, 4 chopped fresh garlic cloves, 2 Tbsp of rice-wine vinegar, 3 Tbsp each of oyster sauce and soy sauce, 1 Tbsp ground coriander, 1/2 Tbsp curry powder, the juice of 1 lime, and a few chopped cilantro leaves. Place the beef in a large resealable plastic bag, add the marinade, and leave it in the fridge for at least 4 hours or up to a day.

Step 3
Cook it slowly. A low-temperature oven will dehydrate the beef. Place the slices on a baking rack set over a baking sheet. Bake in a 200°F oven until dry, about 45 minutes.