Asian Style Beef Jerky

1: In a pot, heat 1 cup of water, 1 TBSP salt, and 0.5 lb sliced ginger. Once boiling, blanch the beef until all pink is gone. Reserve the ginger slices and discard the liquid.

2: In a blender, combine 8 oz lemongrass, reserved ginger slices, and 2 cups water. Blend until smooth and set aside.

3: In a large skillet, melt 1 lb of palm sugar.

4: Once melted, add 1-2 cinnamon sticks, 3 star anise, crushed pepper, 1 TBSP turmeric powder, 1.5 TBSP chili powder, 1 cup low sodium soy sauce, the blended lemongrass mixture, and 2 heaping spoons of chicken bouillon. Combine and bring to a boil.

5: Once boiling, add the blanched beef and combine well with the sauce. Cook for 5-10 minutes, then reduce heat and cook until sauce reduces, mixing frequently to prevent burning.

6: Once the sauce reduces, remove the cinnamon sticks and star anise. Dehydrate the beef at 135°F for 2-2.5 hours.