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2 pounds London broil or eye of round roast, trimmed off fat and sliced thinly agains the grain

3 tbsp soy sauce

3 tbsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp sesame oil

In a large bowl whisk together the soy sauce, brown sugar, onion powder, garlic powder and sesame oil until combined.
Add the meat to a bowl and toss until well coated.
Cover and refrigerate for at least 30 minutes, or up to 1 day.
If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator.
Set dehydrator according to manufacturer’s instructions.
If you’re making the jerky in the oven, heat oven to 175°F.
Line a baking sheet with aluminum foil and place a wire rack over the foil.
Lay the beef strips out in a single layer on the wire rack.
Bake the beef in the preheated oven until dry and leathery, about 4 to 8 hours, flipping the beef once about halfway through. (see note*)
Remove from the oven and allow to cool completely.
Transfer in a container and refrigerate for up to 1 month.

The total time is dependent on the thickness of the meat.

Find it online: https://healthysubstitute.com/korean-beef-jerky