Hectic Hectic Hectic. That is how I would describe these last few days. Even with everything being hectic I had recorded the first episode of HBO’s Silicon Valley and I had a chance to watch it last night. I work in IT, more specifically Computer Software design and architecture etc so its pretty safe to say I was looking forward to this show. I absolutely loved it. It reminded me alot of Office Space meets The IT Crowd. It was a good show and I found myself messaging 1 liners back and forth with a friend of mine. So needless to say I hope it continues and doesn’t get cancelled. It’s good to see a comedy every once and a while on a pay channel that doesn’t have nudity etc all over the place.
So today’s recipe is one of my favorites. I started making Jerky over a year ago and I have made all kinds of Jerky. Before I decided to venture on this Paleo journey all the jerky I made was not Paleo compliant simply because it contains a form of gluten or soy. So it took a while to try to come up with an alternative and I will post a series of different recipes but I will start with a bit of a spicy one.
In general there are different types of jerky you can make one is made from a ground beef/bison or you can get a flank steak or similar and cut that in to strips. I have made both types but personally I have gravitated towards the ground beef simply because of price and it gets a texture like a slim jim. Here is a video of me putting some jerky on to my dehydrator.
This is really just a jerky gun and I load my jerky in to it and shoot it out.
On to the recipe.
- 3 lb Flank Steak or Ground Beef, as lean as possible (fat turns tough when dehydrated)
- 3 cloves Garlic, minced or pressed
- 1 cup Coconut Aminos
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chipotle Powder
If you are using ground beef
- Take all ingredients except for the meet and blend it all together
- Mix ground beef with marinade
- Let it sit for about 2 hour in the fridge (no more than 24 hours)
- Load in to Jerky Gun and and put it in dehydrator.
If using flank steak
- Partially freeze meat for 2-4 hours, until mostly solid.
- Slice meat into thin strips. (try to make sure they are all about the same size)
- Create the marinade in a large ziplock bag
- Toss meat in to marinade
- Let it sit for atleast 2 hours in the fridge (no more than 24 hours)
- Place strips on to your dehydrator
- Sprinkle with a little Salt & Pepper (I also add a bit of red chili if i want it spicier)
If you are using an oven
- You can dehydrate by setting your oven to lowest temp possible most can get to 160 or 170
- Add the steak strips or jerk gun strips on to oven sheet
- Cook for about 3.5 - 4 hours be sure to not over cook
How to tell if its done
- Take out a strip let it cook for a min, try to bend it. if it snaps its over cooked if it slowly peels apart when you bend it.. its perfect.
Egh! Today has not been my day last night I started to not feel well and today it appears I have the flu. I am the last victim of the household to get it, just when I thought I was going to be home free.. think again! This is life.
My wife has been awesome in finding new recipes to cook from breakfast, lunch, dinners and desserts. Today is one that she found in Pinterest however I was able to track it back to the original author which I have included the link to the original recipe here (main site link paleo cupboard). I actually am eating this tonight for dinner and it tastes amazing. As this journey of mine goes on from day to day I have realized that this is something I can actually do for the long haul. The food tastes great and I really do not feel like I am missing anything. This week I had a craving for pizza and the wife has decided that we are going to make a paleo friendly pizza made out of a cauliflower crust so I am looking forward to that.
Here is the recipe for today, it is Paleo Mongolian Beef. It tastes really good and I would highly recommend it!
- 1 lb. flank steak
- 3 Tbsp. arrowroot powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground pepper
- 1 Tbsp. + 1/2 cup lard/bacon fat or tallow
- 1 Tbsp. garlic
- 1 tsp. dried ginger
- Dash red pepper flakes (optional)
- 1 Tbsp. toasted sesame oil
- 1/2 cup coconut aminos
- 1/2 cup chicken or beef broth
- 1/3 cup raw honey
- 3 green onions, chopped
- Cut the flank steak against the grain into 1/4 inch slices.
- Add the arrowroot powder to a medium sized bowl and mix together with the pepper and sea salt. Dip each piece of steak into the arrowroot powder and shake off any excess coating. Lay coated steak on a drying rack and allow to sit for 10-15 minutes. This allows the powder to adhere to the steak better.
- While your steak is hanging out, you can make the sauce. Heat the 1 Tbsp. of lard/bacon fat or tallow in a medium sized saucepan over medium heat. Add the garlic,ginger and dash of red pepper flakes (optional) and cook for about 1 minute.
- Add the sesame oil, coconut aminos and broth to the pan and stir the ingredients together. Add the raw honey and allow it to melt into the sauce, stirring frequently.
- Turn the heat up to high and continue to stir until the sauce thickens slightly, about 3 minutes. Turn off the sauce and allow it to sit in the pan while you cook the steak.
- Add your 1/2 cup of favorite fat to a large skillet. Cook over medium heat until hot. Gently drop the beef into the oil using your tongs. Cook for 2-3 minutes until lightly browned around the edges. Remove the beef with the tongs and place on a paper towel lined plate.
- Pour out the oil from the pan and add the beef back in. Cook for about 1 minute and then add the sauce. Cook together for about 3 minutes, then add the green onions and cook for 1 additional minute.
- Remove the beef from the pan and pour any excess sauce into a bowl for anyone who might like some extra at the table. Serve!