Rice Tamale Pie

1. 1

   Trim off all fat from lean beef flank steak or brisket.

2. 2

   Cut lengthwise with grain into long thin strips, 1/4-inch thick. Combine 1/2 cup soy sauce with 1/4 teaspoon each garlic salt and lemon pepper.

3. 3

   Pour over strips and toss until well coated.

4. 4

   Place wire rack on a baking sheet.

5. 5

   Arrange strips on rack to touch, but not overlap.

6. 6

   Bake in a very slow oven (150u00b0 to 175u00b0) overnight, 10 to 12 hours.

7. 7

   Store finished jerky at room temperature in an airtight container.

8. 8

   If all fat has been removed, beef jerky will keep indefinitely.

* Per serving · 4 servings · Values may vary.

No additional tips available.