Slice the beef across the grain into very thin strips.

In a small bowl, combine the coconut aminos, apple juice, sea salt, red pepper flakes, garlic powder, and black pepper.

Place the sliced beef in a large resealable plastic food bag and pour in the marinade. Close the bag and shake to coat the meat well. Refrigerate the beef for 6 to 8 hours.

Preheat the oven to 250°F. Remove the marinated meat strips from the refrigerator and drain. With paper towels, pat the meat strips dry.

Line a large baking sheet with parchment paper. Arrange the beef in a single layer and cook for 10 minutes.

Reduce the heat to 140°F, and let the beef dry in the oven for 4 to 6 hours. Keep the oven door part way open to ensure the meat dehydrates rather than cooks.

The meat will be ready when it can be folded without breaking, Serve at room temperature.