3 lbs. flank steak or London broil

MARINADE:

1/2 c. light soy sauce
4 1/2 tbsp. honey
4 lg. garlic cloves, minced
1 1/2 tbsp. minced fresh ginger
1 1/2 tbsp. sesame oil
1 1/2 tbsp. crushed red pepper
Dash of freshly ground 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. Line 2 large baking sheets with foil and set wire racks on top of each. Arrange meat on racks in single layer. Bake 30 minutes.

Reduce oven temperature to 200 degrees, turn meat over and bake 30 minutes.

Reduce heat to 175 degrees and continue drying meat another 40 minutes (meat should be lightly browned but not burned). 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 shinier appearance. 36 appetizers.