Start by slicing the beef against the grain into thin strips.

In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, ground ginger, and black pepper.

Add the beef strips to the marinade, ensuring they are well coated. Let them marinate for at least 4 hours, or overnight for even deeper flavor.

After marinating, drain the beef strips to remove excess liquid.

Lay the beef strips in a single layer on the dehydrator trays or a baking sheet lined with parchment paper.

Set your dehydrator to 160°F (70°C) and dry for about 6 hours.

After 6 hours, check if the jerky is dry but still slightly pliable. If needed, continue drying in 30-minute increments.

Once done, let the jerky cool before storing it in resealable bags or an airtight container.