Prepare the Meat: Partially freeze the beef to make it easier to slice. Cut it into thin, even strips.

Make the Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, red chili flakes, garlic powder, and onion powder. Stir until the sugar is dissolved.

Marinate the Beef: Place the beef strips in a resealable plastic bag. Pour the marinade over the beef, ensuring all pieces are coated. Seal the bag, removing as much air as possible. Refrigerate for at least 4 hours, preferably overnight, for the flavors to infuse.

Dry the Beef: Remove the beef from the marinade and pat dry with paper towels. Arrange the beef strips on dehydrator trays or on a baking rack over a baking sheet if using an oven.

Dehydrate the Jerky: If using a dehydrator, set it to 160°F (71°C) and dehydrate the beef for 4-6 hours. If using an oven, set it to the lowest temperature, place the rack in the oven, and leave the door slightly ajar to allow moisture to escape. The drying time will be similar.

Check for Doneness: The jerky is done when it is dry and firm yet still pliable. It should not be brittle.

Cool and Store: Let the jerky cool completely before storing it in an airtight container. It will keep at room temperature for about two weeks, in the refrigerator for longer.

Serving Size: Makes about 1 pound of jerky

Total Servings: 8

Nutritional Information (per serving):

Calories: 150

Protein: 21g

Carbohydrates: 6g

Fat: 4g

Sodium: 500mg

Prep Time: 15 minutes

Cook Time: 4-6 hours

Total Time: 4-6 hours 15 minutes