1
Wrap beef in plastic wrap and place in freezer for about 1 hour to ease slicing. Removed from freezer and, using the tip of a chef's knife, slice beef along the grain into equal 1/8"-thick slices.
2
Meanwhile, prepare marinade by mixing all remaining ingredients together until smooth.
3
Transfer marinade and beef strips into a large, heavy-duty zip-top bag, and lay flat in the refrigerator. Marinate for 3-6 hours, turning bag 1 to 2 times.
4
Line a large baking sheet with 2 sheets of paper towels. Remove beef from the bag, shaking or gently wringing the excess liquid off, and place on paper towels. Cover with more paper towels and blot out as much of the liquid as possible. Remove the oven racks and place a foil drip pan in the bottom of the oven, or line with foil. Preheat oven to lowest setting, about 140-170 degrees.
5
Thread skewers through one end of the strips, leaving 1" between each strip. Lay skewers horizontally across 1 oven rack. Transfer the oven rack to the highest position in the oven, without letting the strips touch the walls. Close the oven, propping the door open with a dry rolled-up dish towel or a wooden spoon to allow the moisture to escape. Cook for 5 hours.
6
Check strips for doneness. Remove dry, hard, and darkened pieces from the skewer and place on a cooling rack.
Loosely store the strips in an air-tight container for up to 2 months.
