1/2 c Soy sauce; dark 2 tb Worcestershire sauce 1 ts MSG; (optional) 1/2 ts Onion powder 1/2 ts Garlic powder 1/4 ts Ginger; grate 1/4 ts Chinese Five-Spice Powder 3 lb Beef; brisket, eye-of-round -or flank steak Trim meat completely of all fat. Place beef in freezer until slightly frozen. Cut across grain into slices 1/8 inch thick. Blend all ingredients except beef in small bowl. Dip each piece of beef into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight. Oven method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange beef in single layer on prepared sheets and cover with additional toweling. Flatten beef with rolling pin. Discard towels and set beef directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven). Dehydrator method: Arrange beef on trays in single layer and dehydrate 10 to 12 hours, depending on thickness. Store beef jerky in plastic bags or in tightly covered containers in cool, dry area. *To aid in slicing meat thinly, freeze until ice crystals are formed.