Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine the duck sauce, red wine, worcestershire, salt, pepper, mustard, red pepper, and water in a medium bowl or ziplock bag and mix well.
Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. I had the butcher slice this top round for me eliminating this slicing step. You could also use a Jerky Slicer for evenly sliced strips.
Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade.