Choosing the Best Cuts of Beef

Lean cuts are ideal because excess fat doesn’t dehydrate well and can turn rancid. Great options include:

• 2 pounds Eye of Round – lean, affordable, and uniform in shape (most popular choice).
• 2 pounds Top Round / Bottom Round – slightly more marbled, flavorful, and easy to find.
• 2 pounds Sirloin Tip – tender, but pricier.
• 2 pounds Flank Steak – more flavor, but can be chewy if not sliced thin.
• 2 pounds Brisket (flat) – rich flavor, but higher fat, so trim carefully.
• 2 pounds Chuck Roast – Can be used, but it has more marbling and connective tissue.

Trim as much visible fat as possible

Marinade Options (choose one)

Classic Teriyaki

• 1/2 cup soy sauce or tamari
• 1/4 cup pineapple juice (natural tenderizer)
• 2 tbsp  brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp  fresh ginger, grated
• 1 tsp black pepper

Smoky & Spicy

• 1/2 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 tbsp honey or maple syrup
• 2 tsp smoked paprika
• 1-2 tsp cayenne or crushed red pepper

Sweet & Peppery

• 1/2 cup apple juice
• 1/4 cup soy sauce
• 2 tbsp molasses or maple syrup
• 1 tbsp coarse black pepper
• 1 tsp onion powder
• 1/2 tsp mustard powder

Chili Lime

• 1/2 cup lime juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder

Bold & Spicy

• 1/2 cup soy sauce or tamari
• 2 tbsp Worcestershire sauce
• 1 tbsp pure cane sugar
• 1 tsp  freshly ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp crushed red pepper (optional, adjust to taste)

Marinate sliced beef in the fridge for 12–24 hours for best flavor.