1. Select a cut of grass-fed beef with minimal fat (we get our beef from a ranch in Oregon that is totally grass fed). I used a 1 inch thick round steak, then cut it into very thin strips about 1 inch in width and no more than 1/4 inch thick.
2. Marinate the strips in a mixture of spices and seasonings for several hours or overnight. I used about 1/4 C Worcester sauce, 1/3 C Soy Sauce, and 1 tsp garlic powder. You can throw in some heat here, if that's your thing, by adding chili powder, red pepper flakes or other head-inducing spices. A lot of the recipes I found also called for liquid smoke, but I didn't have any and didn't really think I'd like it. So my marinade only had the 3 ingredients.