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Asian Beef Crisps (Dehydrated Beef Chips)
11 hPour 12Nutri-Score C€€
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11 h
11 hAsian Beef Crisps (Dehydrated Beef Chips)
ce qu’il vous faut
Ingrédients
beef bottom round (mostly frozen, sliced very thin with a meat slicer)Viandes1,4 kg
oyster sauceÉpicerie150 ml- low sodium chicken soup baseÉpicerie30 g
garlic powderÉpices9 g
onion powderÉpices4 g
sugarÉpicerie19 g
pepperÉpices3 g- cayenne pepperÉpices1,5 g
waterAutres105 ml- cayenne pepper (for the spicy version)Épices1,5 g
- chili flakes (for the spicy version, plus extra for sprinkling)Épices12 g
par portion
Nutrition
158kcal
- Glucides
- 5 g
- Protéines
- 24 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
dehydrator- meat slicer
Saladier
Pinceau de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Make the spicy version (optional)
- Add the extra cayenne pepper and chili flakes to a portion of the sauce, adjusting to your taste.
- Étape 3
Prep the workstation
- Line the dehydrator trays with silicone mats so the beef crisps don't stick.
- Étape 4
Slice the beef
- Slice the mostly frozen bottom round as thinly as possible with a meat slicer.
- Étape 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.
- Étape 6
Dehydrate
- Run the dehydrator at 155-158 °F until the beef chips are fully dried and crisp.
- Étape 7
Cool and store
- Let the beef crisps cool completely before packaging or eating so they stay extra crispy.