Chinese Beef Jerky

Trim fat from meat. Cut meat lengthwise into long strips, about 3" thick and wide.

In a large skillet, mix remaining ingredients. Bring mixture to a boil then add meat; cover and simmer, turning meat occasionally until firm, about 20 to 30 minutes.

Remove meat strips from cooking liquid, reserving liquid for later use. Cool and chill meat at least 1 hour or until cool and firm or up to overnight.

Thinly slice cooled meat across the grain; return slices to cooking liquid. Cook uncovered on medium to medium high heat turning meat more frequently as liquid is absorbed. This will take about 40 to 50 minutes. Discard onion, ginger and whole spices.

Variation: For moist style beef jerky, arrange strips of meat slightly apart in single layer on cookie sheets. Bake, uncovered at 300 degrees F until dry to the touch but still pliable, 20 to 25 minutes. Pat any beads of oil off with paper towels. Let cool thoroughly.

Store airtight in plastic bags or containers. You can keep the jerky up to 2 months refrigerated or for a few days stored in a cool place.

For drier jerky, arrange strips of meat close together but not overlapping on oven racks or on cake racks set in a shallow rimmed baking pan. Bake at 150 degrees F to 200 degrees F until dry to the touch but still pliable, about 3 to 5 hours.

Pat any beads of oil off with paper towels. Let cool thoroughly. Store jerky air tight in plastic bags or containers. Keep at cool room temperature or in refrigerator as long as 6 months.