BEEF JERKY HONG KONG RECIPES

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

Steps:

• Line the bottom of the slow cooker with non-stick paper.
• Arrange the beef tendons in the paper-lined pot.
• Pour in half of the soy sauce.
• Add the ginger, garlic, star anise and peppercorns then pour in just enough water to cover.
• Cook the beef tendons on HIGH for about eight hours, or on LOW for about 12 hours.
• Scoop the beef tendons from the broth and cool (do not discard the broth; you can add it to soup).
• Cut the beef tendons into bite-size pieces and arrange on small plates.
• Mix together the remaining soy sauce, rice wine vinegar, as much or as little chili oil as you like and just enough sugar to create a good balance of flavors.
• Drizzle the sauce over the beef tendons.
• Serve your Chinese-style beef tendons at room temperature or heat in the steamer for a few minutes.
• Sprinkle scallions and fried garlic before serving.