1 1/4 lb. beef boneless top round
1/4 c. soy sauce
1/4 c. water
1 tbsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. red pepper sauce

Trim all excess fat from beef. Freeze beef until partially frozen, about 1 hour. Cut diagonally across grain into 1/8 inch slices. Mix remaining ingredients; stir in beef. Cover and refrigerate at least 1 hour; drain.

Place beef single layers on racks in 2 jelly roll pans, 15 1/2 x 10 1/2 x 1 inch. Dry beef in 200 degree oven, rotating pans, every 2 hours, in oven with door slightly ajar until beef bends and cracks but does not break apart, about 4 1/2 hours. Cool and store in airtight container at room temperature no longer than 4 weeks. 48 slices.