I'll keep this one more brief and concise and a bunch of pictures.
Beef: Shoot for lean and trim excess fat. I use brisket flat, top round, top sirloin, bottom round and top blade. I always by the last minute, it's expiring sale meats.
Start by freezing for 30-45 minutes to make slicing easier.
Meantime, make a rub or marinade. Search for marinade recipes and fine tune them to your flavors.
I always use Worcestershire and Tamari and will add in other liquids that sound good. you do not want it too wet. So, keep the volume of liquid down. If it is wet when it comes time to dry it, just pat it with paper towels.
This recipe is very rough measurements and makes a paste that I hand mix all the strips of beef into ensuring every slice is coated. It is more of a thick rub that sticks to the meat.
I used 1.5 lbs Top Sirloin
1 tablespoon Worcestershire Sauce
1 tablespoon Low Sodium Tamari because it is gluten free. Soy Sauce is fine too
1/2 teaspoon each
- Mustard powder
- Italian Seasoning
- Granulated garlic
- Onion Power
- Smoked Paprika
- Dark Chili Powder or whatever you got