Fresh ginger and garlic give this brown-sugar teriyaki its aromatic edge. Rice vinegar adds tang, and sesame oil and seeds give a lightly nutty finish. This existing BULK recipe has been refreshed with a credited source tutorial and a measured home adaptation.

Watch the original video

Video by Hey Grill Hey · Watch on YouTube

Ingredients

Starting batch: 2 lb lean beef eye of round, trimmed; finished yield varies.

• 2 lb lean beef eye of round, trimmed
• 1 cup soy sauce
• ½ cup dark brown sugar
• ¼ cup rice vinegar
• 1-inch piece fresh ginger, sliced
• 4 garlic cloves, peeled and roughly chopped
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp ground black pepper
• Fresh water as needed to cover the meat for the heating step

Equipment: {esc(r.get("equipment", "sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator."))}

Allergens: Check soy sauce, Worcestershire, prepared chili sauce and seasoning labels for soy, wheat, fish and other allergens; the sesame recipe contains sesame.

How to make this jerky

Step 1: Slice the ginger and garlic

Slice the one-inch ginger piece into thin medallions. Peel and roughly chop the four garlic cloves.

Step 2: Mix the teriyaki marinade

Combine soy sauce, dark brown sugar, rice vinegar, sesame oil, sesame seeds and black pepper with the ginger and garlic. Mix until the sugar dissolves. Omit the curing salt shown in the source video.

Step 3: Coat and chill the beef

Trim and slice cold eye of round across the grain to an even ⅛–¼ inch. Coat every slice in the marinade, cover and refrigerate for 8–24 hours.

Step 4: Drain and remove aromatics

Drain the refrigerated beef. Remove loose ginger and garlic pieces, then blot excess surface liquid with clean paper towels. Prepare the saucepan and thermometer for the added heating step.

Step 5: Heat to 160°F before drying

After refrigerated marinating, move the beef into a saucepan and add enough fresh water to cover it. Bring the liquid to a boil and simmer until a thin-tip food thermometer inserted sideways into the thickest pieces reads at least 160°F. Verify the meat temperature before drying; elapsed time, color and marinade acidity do not establish this checkpoint. Discard the used liquid. Transfer with clean tongs to clean racks, leaving gaps, then dry at 145–155°F until a cooled sample bends and cracks without a damp center.

Step 6: Cool, test and refrigerate

Cool a sample and bend it: it should crack while retaining some flexibility, with no damp or soft interior. Continue drying pieces that need it. Cool the finished jerky on clean racks, then pack it in clean sealed containers and refrigerate. Freeze portions you will not eat promptly.

Why this flavor works

Fresh ginger and garlic give this brown-sugar teriyaki its aromatic edge. Rice vinegar adds tang, and sesame oil and seeds give a lightly nutty finish.

Serving and storage

Serve a refrigerated portion as a snack. Keep the rest chilled and use clean utensils when portioning.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• How to Make Teriyaki Beef Jerky — Hey Grill Hey
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Hey Grill Hey. Photographs are timestamped source-video stills. Use the full written method for details.

Save the complete recipe guide

Keep the ingredient list and all six steps together. Save the image for your next batch.

Download the recipe infographic