Lean flank steak sliced thin against the grain and marinated for up to a full day soaks up a bold blend of brown sugar, mirin, rice vinegar, sesame oil, garlic, and fresh ginger before it hits a low, slow oven. That long marinade time is doing all the work here, tenderizing the meat while packing in that sweet-savory teriyaki punch in every strip. The low-and-slow drying method — flipping halfway, propping the oven door for airflow — gives you that perfect chew: firm enough to bend, never snapping, with no raw center. A finishing sprinkle of sesame seeds adds a little nutty crunch to the deeply browned, glossy strips. It's a satisfying, protein-packed snack you can portion out for the week, and it's a solid pick for a gluten free pantry stash.
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Place the steak in the freezer for 30–45 minutes, until firm but not frozen solid. Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick. For chewier jerky, slice with the grain; for more tender jerky, slice against it.
In a large zip-top bag or airtight container, whisk together the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes, if using, until the sugar dissolves.
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