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 basil leaves, cilantro, garlic, chili garlic sauce, fish sauce, and cold water in a blender and blend well.

Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.

Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade.

Pat dry the strips with paper towels and wipe off excess ingredients on the strips for a milder taste.

Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.

The jerky is finished when it bends and cracks, but does not break in half.