The Best Teriyaki Beef Jerky Recipe

Name: The Best Teriyaki Beef Jerky
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat); 2 cups Worcestershire sauce; 1 1/2 cups teriyaki sauce; 3 teaspoons liquid smoke; 1 cup soy sauce; 4 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon cayenne powder; 4 teaspoons black pepper; 1 tablespoon sea salt; 1 1/4 tablespoons red pepper flakes; 4 tablespoons brown sugar; 2 tablespoons honey; 1 tablespoon maple syrup; 3 bamboo skewers; aluminum foil

Servings: persons

5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat)
2 cups Worcestershire sauce
1 1/2 cups teriyaki sauce
3 teaspoons liquid smoke
1 cup soy sauce
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne powder
4 teaspoons black pepper
1 tablespoon sea salt
1 1/4 tablespoons red pepper flakes
4 tablespoons brown sugar
2 tablespoons honey
1 tablespoon maple syrup
3 bamboo skewers
aluminum foil

1
Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
2
Mix ingredients in extra large bowl with whisk until completely blended.
3
If beef is more than one inch thick, slice across to create equal thickness.
4
Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
5
Incorporate beef into ingredients to cover.
6
Marinate beef overnight.
7
Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
8
Hang beef skewers across oven rack so beef hangs freely.
9
Cover entire oven rack with skewers of meat.
10
Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
11
Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
12
Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
13
Once finished,
14
Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
15
Remove beef strips from skewers and store them in an airtight container.

1760

kcal

Calories

103

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat), 2 cups Worcestershire sauce, 1 1/2 cups teriyaki sauce, 3 teaspoons liquid smoke, and more.

Yes, The Best Teriyaki Beef Jerky falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Teriyaki Beef Jerky

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions