Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Prep time
12 hours (Overnight)
Dehydrating time
6-10 hours
Ingredients
- 3 pounds (1.4 kg) lean beef, trimmed of all fat and sliced into strips 1/8 inches -3/8 inches (3-9 mm) thick
- 3 oranges, (2 peeled and juiced, and 1 zested)
- 3 Tbsp. soy sauce
- 3 Tbsp. rice vinegar
- 2 Tbsp. sugar
- 3 Tbsp. sesame oil
- 1 1/2Tbsp. toasted sesame oil
- 1 tsp. Asian chili-garlic paste
- 2 Tbsp. fresh ginger, grated
macros
- 3 pounds (1.4 kg) lean beef, trimmed of all fat and sliced into strips 1/8 inches -3/8 inches (3-9 mm) thick
- 3 oranges, (2 peeled and juiced, and 1 zested)
- 3 Tbsp. soy sauce
- 3 Tbsp. rice vinegar
- 2 Tbsp. sugar
- 3 Tbsp. sesame oil
- 1 1/2Tbsp. toasted sesame oil
- 1 tsp. Asian chili-garlic paste
- 2 Tbsp. fresh ginger, grated
Instructions
- Place all the ingredients, except for the beef, into a blender and process until smooth.
- Pour marinade over meat and mix.
- Keep marinated meat in refrigerator overnight.
- Remove from refrigerator and let meat come to room temperature.
- Lay meat on dehydrator sheets in a single layer.
- Dehydrate at 145-160°F (63-71°C) for 6-10 hours.
