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Asian Beef Crisps (Dehydrated Beef Chips)
Snack

Asian Beef Crisps (Dehydrated Beef Chips)

11 hServes 12Nutri-Score C€€
from @denalovesfood2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • beef bottom round (mostly frozen, sliced very thin with a meat slicer)Meat1.4 kg
  • oyster saucePantry150 ml
  • low sodium chicken soup basePantry30 g
  • garlic powderSpices9 g
  • onion powderSpices4 g
  • sugarPantry19 g
  • pepperSpices3 g
  • cayenne pepperSpices1.5 g
  • waterOther105 ml
  • cayenne pepper (for the spicy version)Spices1.5 g
  • chili flakes (for the spicy version, plus extra for sprinkling)Spices12 g

per serving

Nutrition

158kcal

Carbs
5 g
Proteins
24 g
Fat
5 g
Adapt tools

what you’ll use

Tools

  • dehydrator
  • meat slicer
  • Mixing bowl
  • Pastry brush

step by step

Method

  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.
    Step 1

  2. Make the spicy version (optional)

    • Add the extra cayenne pepper and chili flakes to a portion of the sauce, adjusting to your taste.
    Step 2

  3. Prep the workstation

    • Line the dehydrator trays with silicone mats so the beef crisps don't stick.
    Step 3

  4. Slice the beef

    • Slice the mostly frozen bottom round as thinly as possible with a meat slicer.
    Step 4

  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.
    Step 5

  6. Dehydrate

    • Run the dehydrator at 155-158 °F until the beef chips are fully dried and crisp.
    Step 6

  7. Cool and store

    • Let the beef crisps cool completely before packaging or eating so they stay extra crispy.
    Step 7
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