Ingredients:

  • 2 lbs lean beef (Eye of Round or Top Round)
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp mirin
  • 1 tbsp Worcestershire sauce
  • 1 tbsp freshly grated ginger
  • 3 cloves minced garlic
  • 1 tsp liquid smoke

Instructions:

  1. Partially freeze the beef for 1-2 hours until firm. Slice the meat into strips roughly 1/8 inch (3mm) thick, slicing perpendicular to the muscle fibers (against the grain).
  2. Whisk soy sauce, brown sugar, mirin, Worcestershire sauce, grated ginger, minced garlic, and liquid smoke in a bowl until the sugar is fully dissolved.
  3. Place the beef strips in a vacuum bag or Ziploc bag, pour the marinade over the meat, and massage the bag to ensure all pieces are evenly coated. Refrigerate for 12 to 24 hours.
  4. Pat the marinated beef strips slightly with a paper towel to remove excess surface liquid.
  5. Arrange the strips on dehydrator trays or oven racks, ensuring no pieces overlap for maximum airflow.
  6. Dry the meat: use a dehydrator at 160°F (71°C) for 6-8 hours, an oven at 170°F (77°C) for 4-6 hours with the door propped open, or an air fryer on the dehydrate setting at 160°F (71°C) for 4-6 hours.
  7. Perform the doneness test by bending a piece; it should crack slightly on the surface but not snap in half.