Chinese-style beef jerky
  • Beef (back leg)
  • Scallion
  • Ginger
  • Sichuan peppercorn
  • Cinnamon sticks
  • Anise star
  • Bay leaves
  • Ground cardamon (optional)
  • Ground fennel seeds
  • Soy sauce
  • Brown sugar
  • Cooking wine (or red wine)
  • Salt
  • Crushed chili
  • Toasted sesame seeds (optional)
  • Ground cumin seeds
  1. Boil beef chunk (only 3-5 minutes)
  2. Chop the beef into slices
  3. Chop the ginger and scallion into pieces.
  4. Add chopped ginger and scallion in the sauce pan, along with a small handful Sichuan peppercorn, 3 bay leaves, a few anise stars, couple of cinnamon sticks, 1/3 teaspoon of ground fennel seeds, 1/3 teaspoon of ground cardamon (optional), 1 teaspoon of salt, 1/4 cup of soy sauce, 1/2 cup of red wine or (around) 1/4 cup of cooking wine, 1/3 cup of brown sugar.
  5. Addbeef slices in the sauce pan, boil everything together for 1 hour with low fire.
  6. In a heated wok, add 4 tablespoons of oil. ( With medium to low fire)
  7. When oil is getting hot, add 1 tablespoon of crushed chili, 2 tablespoons of toasted sesame seeds, and 1 tablespoon of ground cumin seeds.
  8. Add in boiled beef slices, keep on stir-frying them, until it gets dry inside the wok.
  9. Place stir-fried beef slices in pre-heated oven at 150 degrees for 45 minutes.
  10. Once removed from the oven, it needs to cool down before keeping in a sealed jar. It can be kept for at least 2 weeks. The longer you leave it outside, the drier and hard it gets.
Recipe by Cooking Simple Chinese food at Home at