Start by freezing the beef for 1–2 hours. This makes it easier to slice. Then cut the beef into thin strips using a sharp knife. Slice against the grain for softer jerky.

In a bowl, add soy sauce, Worcestershire sauce, brown sugar, vinegar, garlic powder, onion powder, paprika, pepper, and chili flakes. Mix well until everything blends into a smooth marinade.

Place beef strips into the marinade. Mix well so every piece is coated. Cover the bowl and refrigerate for at least 6–12 hours. Longer marination gives stronger flavor.

Take beef out of the marinade. Pat each strip dry using paper towels. This helps the jerky dry properly during cooking.

Place beef strips on a baking tray or dehydrator rack. Make sure pieces do not touch each other. This allows even airflow and drying.

If using an oven, set it to low temperature around 70–80°C. Dry the beef for 4–6 hours. If using a dehydrator, follow machine settings. The jerky should be dry but slightly flexible.

Take one piece and let it cool. It should be chewy and firm but not too hard. If needed, dry a bit longer.

Let jerky cool completely before storing. This keeps it fresh and safe from moisture.