2 pounds London broil
2 cups braggs liquid coconut aminos
1/4 cup crystal hot sauce or sriracha
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons brown sugar substitute (we used Lakanto)
1 tablespoon crushed red pepper flakes
2 tablespoons Worcestershire sauce
Trim London broil of excess fat. Slice meat about 1/8" of an inch thick. In a glass or stainless steel bowl, place meat and cover with remaining ingredients. Cover with saran wrap and marinate for 24 hours in the refrigerator.
Single layer slices in the dehydrator. Dehydrate 16 to 20 hours, rotating racks.
Store sealed in an airtight container