Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Soy sauce - marinade

  2. 1/4 cup 59ml White vinegar - marinade

  3. 1 tablespoon 15ml Minced ginger - marinade

  4. 6 Tabasco sauce - marinade

  5. 2 tablespoons 30ml Sugar - marinade

  6. 1 teaspoon 5ml Ground cumin - rub

  7. 1 teaspoon 5ml Chili powder - rub

  8. 1 teaspoon 5ml Salt - rub

  9. 2 tablespoons 30ml Cracked black pepper - rub

  10. 1 Cinnamon - rub

  11. 1 teaspoon 5ml Garlic minced

  12. 2 lbs 908g / 32oz Top round beef

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut top round into very thin (1/8) slices. Place the slices of top round in a baking pan. Combine marinade ingredients and pour over the beef strips; making sure all the strips are covered with liquid. Refrigerate and let marinade for 10-12 hours. Remove the beef strips and discard the liquid. Lay the strips on a wire rack, placing a cookie sheet underneath the rack. In a small bowl, combine all the spice rub ingredients and mix well. Sprinkle the beef strips with the rub. Place the rack in the oven at 160F for 8 hours. Allow to cool to room temp. then bend it- it should break, not bend. Store in refrigerator. You can use a dehydrator, just follow instructions for drying beef in your instruction manual. Recipe By: Big Flavors of the Hot Sun


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