Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Soy sauce -- marinade |
| ¼ cup | White vinegar -- marinade |
| 1 tablespoon | Minced ginger -- marinade |
| 6 dashes | Tabasco sauce -- marinade |
| 2 tablespoons | Sugar -- marinade |
| 1 teaspoon | Ground cumin -- rub |
| 1 teaspoon | Chili powder -- rub |
| 1 teaspoon | Salt -- rub |
| 2 tablespoons | Cracked black pepper -- rub |
| \N pinch | Cinamon -- rub |
| 1 \N | Pd |
| \N \N | Against grain |
| 1 teaspoon | Garlic minced -- marinade |
| \N \N | Lean top round -- cut |
Cut top round into very thin (⅛) slices. Place the slices of top round in a baking pan. Combine marinade ingredients and pour over the beef strips; making sure all the strips are covered with liquid.
Refrigerate and let marinade for 10-12 hours. Remove the beef strips and discard the liquid. Lay the strips on a wire rack, placing a cookie sheet underneath the rack. In a small bowl, combine all the spice rub ingredients and mix well. Sprinkle the beef strips with the rub. Place the rack in the oven at 160 degrees for 8 hours. Allow to cool to room temp. then bend it- it should break, not bend. Store in refrigerator. You can use a dehydrator, just follow instructions for drying beef in your instruction manual.
Recipe By : Big Flavors of the Hot Sun From: Stephanie Da Silva