Trim off any tendons and fat from the beef. Pat the meat dry with paper towels—do not wash, as excess water will affect the flavor. Slice the beef along the grain into pieces about 1/2 inch (1.5 cm) thick. Place all the seasoning ingredients in a large bowl and mix well.

Add the beef to the bowl and, wearing gloves, mix thoroughly to coat the meat with the marinade. Blend the chili peppers, ginger, lemongrass, and garlic until finely minced, then mix into the beef.

After mixing, spread the beef pieces out evenly. Cover tightly with plastic wrap and refrigerate overnight to marinate. The next day, pan-fry the beef over low heat, turning frequently, until both sides are golden and the marinade is absorbed. Be careful not to burn the meat.

Once done, pound the beef lightly to flatten, then place in a dehydrator.

Dehydrate the beef at 158ºF (70ºC) for about 2 hours, until the meat is dry. While still hot, sprinkle a little turmeric powder on top, then shake off any excess powder.

The beef jerky is ready—tear into strips to enjoy as a snack or use in beef jerky salad. Store in an airtight container in the refrigerator if not eating right away.