3 pounds Flank steak - or London broil ***MARINADE*** 1/2 cup Light soy sauce 4 1/2 tablespoons Honey 4 1/2 tablespoons Dry Sherry 6 large Garlic cloves - minced 1 1/2 tablespoons Ginger - fresh -- minced 1 1/2 tablespoons Sesame oil 1 1/2 tablespoons Red pepper - crushed 1 dashes freshly ground white pepper Cut beef in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into beef. Arrange beef on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire rack (s) on top of each. Arrange beef on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (beef should be lightly browned but not burned). Let beef continue to dry on racks at cool room temperature overnight before packing into jars. Beef jerky can be brushed lightly with sesame oil for additional flavor and shine. Makes 36 pieces or 10 buffet servings.