3 pounds flank steak or London broil
1/2 cup light soya sauce
4-1/2 tbsp honey
4-1/2 tbsp dry sherry
6 large garlic cloves, minced
1-1/2 tbsp fresh ginger, minced
1-1/2 tbsp dried red pepper, crushed
1-1/2 tbsp sesame oil
1 dash white pepper
Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 250 degrees F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes.
Reduce heat to 175 degrees F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional flavor and shine.
Yield: about 36 pieces