Taiwanese Spicy Beef Jerky (CNY Bakes)

     The spice aroma is good, tasty, great to snack with beer especially.



Recipe: Taiwan Duck 
Ingredients
1.5 kg beef joint ( silverside)
1/2 rice bowl of light soya sauce
1/2 rice bowl of dark soya sauce
1/3 rice bowl of rice wine
A handful of rock sugar
4 star anise
4 sprigs of green onions, knotted
3 sprigs of coriander, knotted
1 chilli
1 teaspoon pepper
2 tbsp mild / hot chilli powder
1 Taiwanese spice bag
One thumb size of sliced ginger

picture shown slightly bigger bowl because I don't own any rice bowl..
so I reduced the quantity.

All ingredients simmer in medium low heat
about an hour ( with lid on).
No water added other than the sauces requested.

Slice thinly..  thinner, next time for mine :)

Using some of the left over cooked sauce,
 frequently turning both sides so that beef gets into the sauce.

Out from the oven.

 Methods
1.  All ingredients goes into a good size saucepan ( just big enough to cover up ingredients).  Cover  the lid, start with high heat and bring it to boil. Note: no  water added other than the sauces requested.
 When it is bubbling, top up with hot boiling water just enough to cover to the top of the ingredients. Turn to low heat, cover the lid, simmer for about an hour.

2.  Transfer beef to the cutting board.  Slice beef thinly following the grain of the meat fibres.  This way you can get a typical jerky stringy texture.

3.  Now, arrange beef slices on a large pan. Add some of the  left-over cooked sauces.  Add in chilli powder.  Cook on medium heat,  frequently turning both sides while letting the steam evaporate.

4.  When sauces has all reduced,  turn off heat. Transfer and arrange on the wire rack. Bake at preheated oven of 150C.  It takes between 20 to 40 minutes depending how thick your slices were.  Monitor carefully to avoid burning the slices.

5. Let cool, store in air-tight container.