Hot Stuff: Kung Pao Beef Jerky

• 1/2 cup soy sauce
• 1/2 cup sherry
• 10 dried red chiles, broken up
• 2 tablespoons Szechuan peppercorns, crushed
• 1 tablespoon granulated garlic
• 1 tablespoon ground ginger
• 1 1/2 tablespoons sugar
• 1 to 1 1/2 pounds London broil strips

1. In a 1-gallon resealable plastic freezer bag, thoroughly mix together all the ingredients, except the meat, and allow the mixture to rest for 10 minutes.
2. Add the meat strips to the marinade and mix them around so they get completely coated with the marinade.
3. Remove as much air as possible from the bag, seal, and place it in the refrigerator for 8 to 24 hours.
4. During the marinating time, remove the bag from the refrigerator a few times and work the meat around so the marinade is fully incorporated into it.
5. Remove the strips from the marinade and arrange in a single layer in your choice of dryer.
6. Dry as directed.

soy sauce, sherry, red chiles, szechuan, garlic, ground ginger, sugar, broil strips

Taken from www.foodrepublic.com/recipes/hot-stuff-kung-pao-beef-jerky/ (may not work)