Sichuan Spicy Beef Jerky

Step 1

Place the beef flank steak on a cutting board with the grain running lengthwise (parallel to the long edge). Slice against the grain into 1/4-inch-thick strips by cutting perpendicular to the grain direction, creating strips about 4 inches long.

Step 2

Measure the soy sauce, rice vinegar, honey, and sesame oil into a small bowl and stir together with a spoon until the honey dissolves and the mixture looks uniform, about 1 minute.

Step 3

Crush the Sichuan peppercorns coarsely by placing them on a cutting board and pressing them with the flat side of a knife handle until they break into quarters, releasing their fragrance.

Step 4

Remove the seeds from the dried red chiles by breaking each chile in half lengthwise and shaking the seeds out into the trash; discard the seeds and keep the chile pieces.

Step 5

Add the beef strips, soy mixture, minced garlic, crushed Sichuan peppercorns, and seeded chile pieces to a large ziplock bag, then seal and shake vigorously for 30 seconds to coat all beef evenly.

Step 6

Set the oven to 225°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

Step 7

Arrange the marinated beef strips in a single layer on a wire rack set over a rimmed baking sheet, spacing them 1 inch apart so air flows around each piece; pour any remaining marinade over the strips.

Step 8

Place the baking sheet in the preheated 225°F oven and roast for 35 to 40 minutes, until the beef strips feel dry to the touch on the outside but still bend slightly without snapping.

Step 9

Remove the baking sheet from the oven and let the beef jerky cool on the rack for 10 minutes until it firms up, then transfer to a plate and serve warm or at room temperature.