Przekąska
Asian Beef Crisps (Dehydrated Beef Chips)
11 godz.Porcje: 12Nutri-Score C€€
C
11 godz.
11 godz.Asian Beef Crisps (Dehydrated Beef Chips)
przepis od
denalovesfood
@denalovesfood
1 przepis
2 importy
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czego potrzebujesz
Składniki
beef bottom round (mostly frozen, sliced very thin with a meat slicer)Mięso1,4 kg
oyster sauceSpiżarnia150 ml- low sodium chicken soup baseSpiżarnia30 g
garlic powderPrzyprawy9 g
onion powderPrzyprawy4 g
sugarSpiżarnia19 g
pepperPrzyprawy3 g- cayenne pepperPrzyprawy1,5 g
waterInne105 ml- cayenne pepper (for the spicy version)Przyprawy1,5 g
- chili flakes (for the spicy version, plus extra for sprinkling)Przyprawy12 g
na porcję
Wartości odżywcze
158kcal
- Węglowodany
- 5 g
- Białko
- 24 g
- Tłuszcz
- 5 g
czego użyjesz
Przybory
dehydrator- meat slicer
Miska
Pędzelek kuchenny
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Make the spicy version (optional)
- Add the extra cayenne pepper and chili flakes to a portion of the sauce, adjusting to your taste.
- Krok 3
Prep the workstation
- Line the dehydrator trays with silicone mats so the beef crisps don't stick.
- Krok 4
Slice the beef
- Slice the mostly frozen bottom round as thinly as possible with a meat slicer.
- Krok 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.
- Krok 6
Dehydrate
- Run the dehydrator at 155-158 °F until the beef chips are fully dried and crisp.
- Krok 7
Cool and store
- Let the beef crisps cool completely before packaging or eating so they stay extra crispy.