Snack
Asian Beef Crisps (Dehydrated Beef Chips)
11 Std.Für 12Nutri-Score C€€
C
11 Std.
11 Std.Asian Beef Crisps (Dehydrated Beef Chips)
was Sie brauchen
Zutaten
beef bottom round (mostly frozen, sliced very thin with a meat slicer)Fleisch1,4 kg
oyster sauceVorräte150 ml- low sodium chicken soup baseVorräte30 g
garlic powderGewürze9 g
onion powderGewürze4 g
sugarVorräte19 g
pepperGewürze3 g- cayenne pepperGewürze1,5 g
waterAndere105 ml- cayenne pepper (for the spicy version)Gewürze1,5 g
- chili flakes (for the spicy version, plus extra for sprinkling)Gewürze12 g
pro Portion
Nährwerte
158kcal
- Kohlenhydrate
- 5 g
- Eiweiß
- 24 g
- Fett
- 5 g
was Sie verwenden
Utensilien
dehydrator- meat slicer
Rührschüssel
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the sauce base
- Combine the oyster sauce, chicken soup base, garlic powder, onion powder, sugar, pepper and cayenne pepper in a bowl.
- Stir in the water until you get a thin, liquidy consistency so the thin beef chips don't turn out too salty.
- Schritt 2
Make the spicy version (optional)
- Add the extra cayenne pepper and chili flakes to a portion of the sauce, adjusting to your taste.
- Schritt 3
Prep the workstation
- Line the dehydrator trays with silicone mats so the beef crisps don't stick.
- Schritt 4
Slice the beef
- Slice the mostly frozen bottom round as thinly as possible with a meat slicer.
- Schritt 5
Coat the meat
- Lightly coat both sides of each slice with the diluted sauce.
- For the spicy version, sprinkle extra chili flakes on top.
- Lay the slices on the trays without overlapping them.
- Schritt 6
Dehydrate
- Run the dehydrator at 155-158 °F until the beef chips are fully dried and crisp.
- Schritt 7
Cool and store
- Let the beef crisps cool completely before packaging or eating so they stay extra crispy.