2 lb. lean flank steak, brisket, or round steak, trimmed of fat
3 tbsp. dry white wine
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1 tbsp. sugar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper

Slice beef very thinly against the grain and cut into strips. Combine remaining ingredients and stir until well blended. Stir sliced beef into marinade. Cover and marinate about 1 1/2 hours, stirring once. Remove beef and blot dry with paper towels.

Place mesh on both racks and dehydrate for 3 hours. Let cool on paper towels. Store in airtight container.