Honey Garlic Beef Jerky Recipe

Slow-cooked beef is prepared at a low temperature for several hours. Slow cooking involves constant heating over a long period of time. The low-intensity heat is used to shatter hard fibers gradually. This treatment transforms collagen to gelatin, which also helps to keep the meat juicy and provides a salty touch. The most suitable cuts to slow roast are those that include chuck, brisket, short ribs, and shank. These cuts are filled with connective tissue and collagen. Slow cooking offers the opportunity to absorb the flavor with little or no oversight and consistent outcomes. 

What are the Characteristics of Slow Cook Beef?

Here are five characteristics of slow-cooked beef that define its texture, flavor, moisture, cooking time, and aroma.

1. Texture: Slow-cooked beef achieves fall-apart tenderness as its collagen breaks down into gelatin. After about 6 hours, nearly 7% of collagen breaks down. This softens connective tissue and creates meat that separates easily with a fork, offering a melt-in-mouth feel.
2. Flavor: The taste is built up gradually, and it is deep and rich. Savory compounds, like glutamates, are extracted through long cooking. Almost 80% of the surface browning compounds are eliminated in the sauce. This combination of natural beef flavor and absorbed seasonings develops in stratified complexity.
3. Moisture: As a result of slow cooking, moist heat makes meat juicy. Steam is enclosed in covered pots or closed cookers. In steady heat, over 90% of internal juices are locked. Collagen is used to make gelatin that makes meat tender and sauce shiny.
4. Cooking Time: This technique takes hours at a low temperature. Ordinary meat parts such as chuck and brisket require 6-8 hours. Almost two-thirds of the collagen converts and fibers relax during this period. Long time ensures tenderness without any loss of core nutrients such as iron.
5. Aroma: Strong, savory aroma develops gradually as a result of chemical reactions. Unstable substances are emitted during Caramelization and Maillard reactions. More than 50 aromatic molecules are formed during prolonged cooking.

What is the Nutritional Value of Slow Cook Beef?

Seven nutritional factors affect the slow-cooked Beef, which is given below.

1. Protein Content: A 100-gram portion of the slow-cooked beef provides approximately 26-28g of total protein that provides all the essential amino acids.This helps to develop muscles, fix tissues, and synthesize the enzymes.
2. Fat Content: Fat levels vary based on the cut. The fat composition in Chuck roast is about 18- 20 grams of fat per 100 grams of fresh meat. During slow cooking, nearly 30% of this fat melts into the broth, enriching the liquid with flavor while reducing the meat’s greasiness.
3. Carbohydrates: Beef alone has 0 grams of carbohydrates, although this varies when it is added to other foods. As an illustration, 100 grams of carrots contribute approximately 9 grams of carbs, and tomato sauce contributes approximately 4 grams of carbs per 100 grams. So the amount of carbs is dependent on what is placed in the slow cooker.
4. Vitamins: Slow-cooked beef is high in B vitamins, especially Vitamin B12 at 2.5 µg per 100 grams, covering more than 100% of daily needs. Niacin averages 5-6 mg, supporting metabolism, while Vitamin B6 provides about 0.5 mg, aiding red blood cell function.
5. Minerals: A serving offers about 2.6 mg of iron (15% DV), which helps oxygen circulation. Zinc levels reach 4.8 mg, or nearly 40% of daily needs, strengthening immunity. Phosphorus measures close to 200 mg per 100 grams, vital for bone structure and energy transfer in cells.
6. Calories: Calorie count depends on fat levels and additions. A fatty brisket provides around 290 kcal per 100 grams. Cooking with butter, oil, or sauces increases this significantly and energy density.
7. Health Benefits: Slow-cooked beef is a source of protein that builds muscle as well as iron, which supports the blood, and zinc, which builds immunity. High-heat grilling results in a loss of 10-15% of the nutrients.

How to Cook Slow Cook Beef?

Here are the six steps to cook the Slow Cook Beef.

1. Preparation: Beef trimmed to remove 20-25% of surface fat, leaving a thin layer for flavor release. Seasoning with 1.5-2% salt by weight penetrates deeply over a few hours, while marinades with mild acids like vinegar or wine tenderize connective tissue without breaking fibers.
2. Browning: Searing beef at 180-200°C (350-390°F) for just 2-3 minutes per side creates the Maillard reaction. This process develops over 800 aroma compounds, giving slow-cooked beef a deeper crust flavor.
3. Cooking Method: Slow cookers hold meat at a stable 85-95°C (185-203°F), ideal for breaking down collagen into gelatin. Cooking of proteins at low temperatures below 100 °C helps to avoid protein shrinkage, which results in a soft, juicy texture.
4. Liquid Addition: This is used to stop drying and adds liquid to the meat in a proportion of 30-40%. Beef stock enhances the umami, and wine gives acidity, balancing fat. Carrots and onions are vegetables that make the broth thick naturally by releasing 10-15% of their sugars into the liquid.
5. Cooking Duration: Tougher meats such as brisket or chuck require 8-10 hours at 90 °C (195°F) to completely turn to gelatin. Other leaner cuts like round roast might have become soft in 6 hours. Excessive premature cooking (Greater than 100 °C) causes the loss of up to 30% of moisture.
6. Resting:  The beef is allowed to rest 15-20 minutes after being done under loose foil. The rest period enables internal juices to approximately 8-10% of the meat weight to redistribute equally. Early cutting will lose this moisture, and the beef will end up being dry and tasteless.

How to Store Slow Cook Beef?

Here are 3 steps on how to store the Slow Cook Beef.

1. Refrigeration: When Beef is sealed in an airtight glass or BPA-free plastic, cooked beef keeps at 4 °C (39°F) in the fridge up to 72-96 hours. Sealing prevents bacterial growth in almost 80% of uncovered storage. There is also a thin layer of fat on the top that helps to keep oxygen away, therefore retarding spoilage.
2. Freezing:  Slow-cooked beef freezes between 60-90 days at 0°F ( 18°F). Separating them into 200-300 g packages because smaller packages freeze in 2-3 hours. Vacuum sealing reduces the loss of moisture up to 25% and maintains the texture closer to fresh.
3. Reheating:  To inactivate microbes effectively, beef is heated to 70-75 °C, without firming it. High-power microwave reheating decreases juiciness by almost 30% compared to a more stable flavor balance with stovetop simmers.

What are Common Mistakes to Avoid When Slow Cooking Beef?

There are five common mistakes to avoid while slow cooking beef:

1. Choosing the Wrong Cut: Lean cuts like round or sirloin dry out because they lack collagen. Chuck and brisket contain 15–20% connective tissue, which breaks down into gelatin after 6–8 hours, giving tenderness and flavor. Wrong cuts lose up to 30% more moisture during slow cooking.
2. Skipping the Browning Step: Searing meat at 180–200°C creates the Maillard reaction. This chemical process generates over 70 flavor compounds, adding richness to the final dish. 
   
3. Adding Too Much Liquid: An Excess quantity of liquid dilutes flavors. Half a pound of beef itself gives out 20-25% water weight. The extra liquid is unnecessary. The proper level is just enough to cover half the meat’s height.
4. Overcrowding the Cooker: Stuffed with too many pieces reduces the heat circulation. Overcrowding in a slow cooker lowers internal temperature 10-15 °C, which postpones breakdown of collagen. The optimum fill level is approximately 2/3 of capacity.
5. Not Trimming Excess Fat: Untrimmed fat will slow down, giving up to 30 grams per 100 g of beef. This overload is located on the surface, forming a greasy layer and covering the tastes.

This beef is cooked in an oven’s broiler under direct high heat. It offers a seated crust with high-quality protein. It is different from grilling, as the radiant heat comes from above. In grilling, the heat comes from below.  This method is mostly useful for thin cuts of beef that are used in burgers etc.

What are the Characteristics of Broiled Beef?

Broiled beef contains the following seven characteristics:

1. Exterior: The direct heat from the broiler creates a crispy and brown exterior, which looks charred. The ideal heat for creating a flavorful crust is 550°C. It occurs due to the Maillard reaction that takes place at high temperatures. This reaction is different from caramelization, which especially browns proteins. 
2. Interior: The interior remains tender and juicy throughout the whole process. It locks in moisture to maintain flavor. Extending the temperature above the required points results in moisture loss and chewiness in the beef. After cooking, let the beef rest  for 5 to 10 minutes. This allows redistribution of juices that collect at the center when cooking. 
3. Cooking Speed: It is one of the fastest cooking methods, which makes it an ideal choice. The beef becomes broiled in 15 minutes. Tenderloin steak, ribeye, and sirloin are recommended for broiling due to their tenderness and thickness. Thick and tougher cuts require slow cooking to become properly tender, which makes them less ideal for broiling. 
4. Flavor Profile: Direct heating creates a rich and smoky taste. The browning of the exterior fats also contributes to the beefy taste. The smoky taste of broiled beef is not the same as the smoking, but it’s deep and savory. 
5. Texture: The contrast of firm outside and soft inside is a significant quality of broiled beef. The firm and well-textured outside is all due to the high heat. At the time, resting time makes the interior juicy and flavorful. 
6. Appearance: Broiling does not create proper grill marks like barbecue. But attractive sear marks and even browning are its characteristics. Prefer using a wire rack on a pan to cook beef, as it prevents steaming from the bottom of the beef.  
7. Aroma: Broiled beef has a distinct roasted beefy smell due to the Maillard reaction. The meaty aroma is also due to the fats and proteins of beef. 

What is the Nutritional Value of Broiled Beef?

Beef is a good source of the following seven components:

1. Protein Content: Broiled beef provides all the essential amino acids needed for the body. These amino acids play an important role in muscle growth, maintenance, and repair. Proteins are also important for carrying out multiple reactions in the body. The amount of proteins varies with the types of cut. Leaner cuts generally contain a higher amount of protein than the fattier ones. 
2. Fat Content: It also depends on the type of cut. Ground or prime rib beef contains a higher percentage of fat than the tenderloin(a leaner cut). Excess fat is removed from the cuts in the trimming process before and after cooking. Omega-3 and linoleic acid are essential for the body, which are obtained from grass-fed beef without any extra fat.
3. Carbohydrates: Broiled beef naturally contains fewer carbs. This property makes it an ideal choice for ketogenic and low-carb diets.
4. Vitamins: Vitamins B are essential for energy metabolism and hormone production. Broiled beef is rich in these vitamins, which are also involved in brain function, the nervous system, and blood formation. It also contains vitamins E, D, and K, which depend on the type of cut and the environment of cattle. 
5. Minerals: Minerals are needed for bone growth, teeth growth, oxygen absorption, and growth and repair of tissue. All these functions are performed by iron, zinc, selenium, or phosphorus consumed from broiled beef. 
6. Calories: Calorie intake depends on the fat content of the beef. A 100 grams of broiled beef with 10% fat contains about 217 calories. Prefer buying leaner cuts for low-calorie intake. 
7. Cholesterol: Blood cholesterol level is usually influenced by overall diet intake and also due as genetics.  Broiled beef naturally contains 71 mg of cholesterol in 100 grams of lean beef. 
8. Health Benefits: The heme iron in beef prevents iron deficiency anemia. The nutrients consumed from neef also enhance nutrient absorption from plant-based food. Proteins present in beef also build and maintain muscles. Excessive intake of broiled beef results in cancer and heart disease. 

How to Prepare Beef for Broiling?

Follow these three steps to prepare beef for broiling:

1. Trimming: Trim all the excess fat from the beef to prevent false-ups formation due to the high heat of the broiler. In order to enhance the flavor and aroma of the beef, a small amount of fat is used. New York cuts contain fat on one side, which prevents it from curing during cooking. Dry pat the exterior surface using a towel to prevent steaming the beef. 
2. Seasoning: Salt, black pepper, or marinades are used as a seasoning. The high temperature  of the broiler causes mellowing of the seasoning. The dry brine technique is used to make the beef flavorful from the inside and tender. The beef is coated with a salt mixture and let it rest for 3o0 minutes in the refrigerator. Avocado or canola oil is used in broiling beef to prevent burning.  
3. Pre-Broil Setup: The broiler is heated 10-15 minutes before cooking. Place the top of the beef 3-6 inches away from the source of heating for maximum flavor and cooking.

How to Broil Beef Properly?

Beef is broiled in these three steps:

1. Placement: Pan is placed at 3-6 inches above the heat source. The exact distance depends on the required doneness of the beef and the thickness of the beef. Recommended distance is 3-4 inches for thinner cuts and 5-6 inches for thick cuts. Use a slotted rack to place the beef in the pan. It prevents flare-ups and smoking while cooking. 
2. Cooking Process: The beef is placed in a preheated broiler and then into the oven. After half of the time, tongs are used to flip the one side carefully to prevent juice loss and beef breakdown. Remove the beef after checking the required doneness with a thermometer. Let it rest for 5-10 minutes for redistribution of juices. 
3. Monitoring: Broiling is a fast cooking method over high heat. Closely watch the beef to prevent overcooking in minutes. The best way is to use a digital read-beef thermometer to check the doneness. The beef temperature keeps rising 5°F after removing from the oven. So, remove it before reaching the desired doneness. 

What are the Doneness Levels of Broiled Beef?

There are five common doneness levels for broiled beef:

1. Rare: It is the most juicy doneness level. The beef becomes cool red at the center and brownish at the exterior. The internal temperature ranges from 120–125°F / 49–52°C. 
2. Medium-rare: It is the most common doneness level and is known for its flavor and tenderness. The beef color looks warm red at the center at 130–135°F / 54–57°C.
3. Medium: The beef texture is pink in the center and more tough than medium-rare doneness level. The internal temperature ranges from 140–145°F / 60–63°C.
4. Medium Well: The beef color in medium-well doneness level is slightly pink, and the internal temperature ranges from 150–155°F / 65–68°C.
5. Well-done: It is a completely cooked level of doneness. The color becomes completely brownish with a crispy texture. The internal temperature ranges from 160°F+ / 71°C+.

What are Common Mistakes to Avoid When Broiling Beef?

These are the four general mistakes to avoid while broiling beef:

1. Too Close to Heat: Make sure to maintain the required gap between the beef and the heat source. It ensures cooked beef in depth. 
2. Skipping Preheat: Avoid placing the beef pan in the broiler without preheating it. The beef cooks with the rise in temperature, resulting in uneven cooking. 
3. Overcrowding: Placing too many beef cuts at once traps moisture and reduces air flow. This results in steamed beef instead of broiled. 
4. Not Flipping: Flip the beef cuts after half of the time to ensure both sides are cooked properly. It is mostly recommended for thicker cuts. 

Stir-fry beef is a recipe that uses thinly sliced beef, quickly cooked over high heat. A small amount of oil is consistently added while stirring. The term "stir-fry" originated in 1945 by cookbook author Buwei Yang Chao. He used it to describe the Chinese cooking technique chǎo. It is known for preserving the texture and flavor of beef. Most commonly used cuts for stir-frying beef include sirloin, flank steak, ribeye, tenderloin, or top round. Stir-fry beef is ideal for quick cooking with sauces and vegetables.

What is the Nutritional Value of Stir-Fry Beef?

The nutritional value of stir-fry beef includes:

1. Calories:  Calories count vary widely depending on the type of cut, added vegetables, and sauces. An approximate calorie count is between 350 and 560. It comes from the combination of protein and fat from the beef. Lean cuts contain fewer calories compared to fattier ones like ribeye. 
2. Protein: Beef itself provides a number of proteins. 26-27 grams of beef is offered by 100 grams of lean cooked beef. Lean beef offers high-quality protein compared to fattier cuts.  This protein is used for muscle repair and functioning.  
3. Fat Content: It varies from lean cuts (flank, sirloin) to fattier cuts (ribeye). Total fat content ranges from 16 to 24 grams per serving. Choosing lean cuts and using less oil decreases the overall fat intake. 
4. Vitamins & Minerals: Beef is rich in iron, selenium, zinc, and vitamins. The heme iron is useful for the production of red blood cells in the body. Selenium is required for the proper functioning of the thyroid. It also acts as an antioxidant. Beef also provides B vitamins, including niacin, B12, B6, and riboflavin. These vitamins play an important role in energy catabolism and overall health. 
5. With Vegetables: Vegetables like broccoli and carrots add dietary fiber, which aids in digestion and promotes the feeling of fullness. These vegetables also provide Vitamin C and Vitamin A from bell peppers and carrots, respectively. 

What are the Characteristics of Stir-Fry Beef?

Stir-fry beef contains the following four characteristics:

1. Texture: A velveting technique is used to make the beef soft and almost silky. Cornstarch and baking soda are used in this technique. Velveting also helps the beef retain moisture during the high-heat cooking process, so it remains juicy rather than drying out. The texture becomes less chewy due to thin slices and against the grain of the beef. 
2. Cooking Time: Stir-frying beef requires extremely less time for even cooking. It needs just 2 to 3 minutes before it’s removed and set aside. Cooking is done in a hot wok or skillet in batches to prevent overcrowding and to ensure a good sear.
3. Flavor: The sauce and beef create a savory and rich umami flavor profile, which is balanced with a hint of sweetness. Other ingredients like garlic and ginger add a pungent depth to the overall flavor. Although it soaks up the sauces, its beefy flavor remains shiny. 
4. Appearance: The beef pieces, coated with cornstarch slurry and thickened sauce, appear glossy and glistening. The colorful vegetables, like broccoli, black pepper, and orange carrots, enhance the visual appeal. The beef is cut into uniform, thin strips that are consistent in size with the vegetables, which ensures even cooking and a cohesive look. 

How to Identify Stir-Fry Beef?

Check out these three characteristics to identify stir-fry beef:

1. Butcher Labeling: Supermarkets and butcher shops label beef to identify its use. Many stores clearly mention it as “beef for stir-frying”, though cuts often vary in size. They are also labelled as “flank streaks” or skirt steaks. 
2. Cut Style: Beef for stir-frying must be cut into  ⅛ to ¼ inch thick slices for quick and even cooking. A reputable butcher slices tough cuts perpendicular to the fibers to cut the muscle fibers. It increases the tenderness of the beef when cooking.  Beef chuck has extra connective tissue, thus requires more trimming. 
3. Color & Quality: Beef is bright red in color with light marbling for adding extra flavor and moisture. Pre-packaged beef is often exposed to oxygen, which becomes darker and redder in color. But it doesn't indicate the spoilage of beef. A fresh beef feels tough on touch, not slippery or sticky. 

How to Prepare Stir-Fry Beef?

Follow these three steps to prepare stir-fry beef for cooking:

1. Slicing: Cut all the pieces of the beef perpendicular to the muscle grains or fibers. It results in more chewiness and tenderness on cooking. Aim for thin and equal slices to cook them faster and evenly. Place the beef in the refrigerator for 30 to 60 minutes and let it become slightly firm. It makes it easier to slice thinly and uniformly. 
2. Marinade: A good marinade adds flavor and preserves moisture in the slices. A simple and effective marinade includes soya sauce, oil, and cornstarch. Seasame oil, garlic, and ginger are also used for enhancing flavor. Ingredients like cornstarch, potato starch, or tapioca starch create a protective coating on the beef, which locks in the moisture.
3. Tenderizing: Baking soda or cornstarch slurry is used for tenderizing the beef in restaurants, known as the velevting technique. Pour baking soda and leave it for 30 minutes before cooking. The pH level of beef is increased due to this baking sode, which in turn prevents muscle proteins from tightening during cooking. 

How to Cook Stir-Fry Beef?

Follow these steps to cook stir-fry beef effectively:

1. High Heat Cooking: A wok is commonly used for its shape and high-heat capacity. A large, heavy skillet or cast skillet also works best for high-heat cooking. Oils like peanut, vegetable, or canola are preferred due to their resistance to increased temperatures. 
2. Quick Sear: Cooking a large amount of beef at once lowers the pan temperature, which leads to beef steaming instead of frying. Work in batches to cope with this situation. Arrange the marinated beef strips in a single layer and let them sear for a minute or two without moving them. This creates a flavorful, browned exterior. 
3. Cooking Time: Since the beef is sliced thinly, it needs only 2-3 minutes for a tender texture. Overcooking causes toughness in the final finish. 
4. Additions:  After cooking the beef, cook the vegetables in the same wok. It cooks everything perfectly. Then add the beef to the vegetables with the sauces. Heat everything for a minute or two to ensure the sauce has been heated and everything is warm. 

What are the Buying & Storage Tips for Stir-Fry Beef?

Follow these four buying and storage tips for stir-fry beef:

1. Selection:  The most popular cuts for stir-fry are sirloin, flank steak, and skirt steak. Less tender cuts are also good, but they require extra handling while slicing and marinating. Prefer the beef with a vibrant, bright color and a firm texture.  Avoid pre-sliced cuts of beef, as they lose flavor and freshness due to their exposure to oxygen.  
2. Storage: Beef remains fresh for 3 to 5 days in a refrigerator. An ideal option is to place the beef in a sealed, non-plastic dish or container to allow for some airflow. It also prevents it from sitting in its own juices. Set the refrigerator to 40°F or below. 
3. Freezing: Beef is freezeable with proper conditions for up to 6 months.  Freezing beef slightly for 30–60 minutes before slicing makes it much easier to cut into thin and uniform strips. 
4. Meal Preparation: Pre-slice and marinate the beef in advance for same-day cooking. It also makes the beef more tender. Divide the beef into portions while freezing. This gives a free hand to thaw only the needed amount. Thaw frozen beef in the fridge, in a sealed plastic bag submerged in ice water, or in the microwave. Never defrost it on the counter at normal or room temperature.