Qunta/beef Jerky Recipe

Prepare and Marinate Beef

Trim visible fat from the beef and slice into thin strips (1/8–1/4 inch) across the grain. Place slices in a shallow dish or zip-top bag.

Whisk together soy sauce, balsamic vinegar, brown sugar, minced garlic, grated ginger, smoked paprika, black pepper, and red pepper flakes. Pour marinade over beef, ensuring all pieces are coated. Refrigerate and marinate for at least 2 hours, preferably 6–8 hours (up to overnight) for deepest flavor.

Remove beef from refrigerator 15 minutes before cooking to take off chill. Preheat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil, swirling to coat.

Working in a single layer (do not overcrowd), sear beef strips 1–2 minutes per side until edges are darkened and interior is cooked through but still slightly tender. The goal is a tender, concentrated-tasting tibs rather than fully dried jerky; total cook time per batch will be ~3–4 minutes. Transfer cooked beef to a plate and tent with foil while you finish remaining batches.

If any marinade remains, simmer it in the pan 1–2 minutes to thicken slightly and spoon a little over the cooked beef for extra glaze.

Cook the Rice

Rinse the rice briefly under cold water until water runs clearer. In a medium saucepan, combine rinsed rice, water or broth, butter or olive oil, and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes.

Prepare Vegetables

While rice cooks, heat a small nonstick skillet over medium heat and add a tiny splash (about 1 teaspoon) of oil or butter. Sauté the diced onion 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add frozen peas, carrots, and lima beans to the onion mixture. Sauté 3–4 minutes until vegetables are heated through and bright. Season the vegetable mix with remaining 1/4 tsp salt and 1/4 tsp black pepper. If vegetables release water, cook until most liquid evaporates.

Fluff the resting rice with a fork, then gently fold in the cooked vegetable mixture and 2 tablespoons balsamic vinegar. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.

Divide balsamic rice and vegetable mix among 4 plates (servings). Top each portion with an even amount of the seared beef tibs.

Sprinkle chopped parsley over each plate and finish with optional lemon juice and extra red pepper flakes to taste. Serve immediately.