Ingredients:

  • 2 lbs Eye of Round, Top Round, or London Broil, trimmed of all visible fat
  • 1 cup low-sodium soy sauce
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup pineapple juice
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp black pepper, freshly cracked

Instructions:

  1. Place the beef in the freezer for about 30 minutes. This firms it up so you can slice thin, even strips without the meat sliding around.
  2. Using a sharp chef's knife, slice the beef into 1/8-inch thick strips, ensuring you cut against the grain for a tender texture.
  3. In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper until the sugar is fully dissolved.
  4. Place the beef strips into a large Ziploc bag and pour the marinade over them. Massage the bag to ensure every strip is coated.
  5. Seal the bag and refrigerate for at least 6 hours (overnight is better) to allow the triple-infusion process to tenderize the meat.
  6. Arrange the marinated strips on dehydrator trays or wire racks over a baking sheet, ensuring no pieces are overlapping.
  7. Bake for 5 to 7 hours until the meat bends but doesn't snap. It should look leathery and dark.