Ingredients:

  • 2 lbs (900g) Top Round Steak, London Broil, or Flank Steak, trimmed of excess fat
  • 1 cup (240ml) Soy Sauce (low sodium recommended)
  • ½ cup (120ml) Brown Sugar, packed
  • ¼ cup (60ml) Mirin (Japanese sweet rice wine)
  • ¼ cup (60ml) Sake (optional, for added depth of flavor)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Fresh Ginger, grated
  • 4 cloves Garlic, minced
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Black Pepper, freshly ground
  • ¼ teaspoon Red Pepper Flakes (optional, for heat)

Instructions:

  1. Partially freeze the beef for about 30-60 minutes to make slicing easier. Slice the beef thinly (about 1/8 inch or 3mm thick) against the grain.
  2. In a large bowl, whisk together all the marinade ingredients until the brown sugar is dissolved.
  3. Place the sliced beef into the Ziploc bag or container. Pour the marinade over the beef, ensuring all slices are coated. Seal the bag/container and refrigerate for at least 4 hours, or up to 24 hours, turning occasionally.
  4. Remove the beef from the marinade and pat dry with paper towels. Discard the used marinade.
  5. Arrange the beef slices in a single layer on the dehydrator trays, leaving a small gap between each slice (for dehydrator). Place a wire rack on a baking sheet. Arrange the beef slices on the wire rack in a single layer, leaving space between each slice (for oven).
  6. Set the dehydrator to 160°F (71°C) and dry for 4-8 hours, or until the jerky is leathery and pliable, but doesn't break when bent (for dehydrator). Preheat the oven to the lowest possible temperature (ideally 170°F/77°C). Prop the oven door open slightly (about an inch) to allow moisture to escape. Dry for 3-7 hours, flipping the slices halfway through, until the jerky is leathery and pliable, but doesn't break when bent (for oven).
  7. The jerky is done when it's leathery, pliable, and bends without snapping. It should have a slight sheen and not be wet or sticky. If using a meat thermometer, the internal temperature should reach 160°F (71°C) for food safety.
  8. Let the jerky cool completely before storing. Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month.