I use this one mainly for venison, but it works as well with nicely trimmed beef {remove as much fat as possible}.
For about 2 lbs of starting meat which will result in 1/2 to 1 lb after drying, I use {approximately> no set rules for exact measuring}...
1 tbsp onion powder
1 tbsp black pepper
1/2 cup soy sauce
1 tsp salt
1 tbsp garlic powder
2/3 cup Worcestershire sauce
Mix all ingredients and pour over meat placed in a zip-lock bag...marinate overnight....drain, pat dry, allow to air dry 15mins to a half hour, then dry using your preferred method. I like the smoker, with a temp between 160° & 200° and anywhere from 6 to 12 hours depending on surrounding weather conditions and desired hardness. I have also used this recipe using the oven, set at 200° for about 4 hours, a dash of liquid smoke in the marinade makes up for the no chip burning in the house {Mrs rule lol}
BTW, a good tip for consistent sized strips, is to freeze the meat for an hour or so before slicing.