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 rice vinegar, sriracha sauce, brown sugar, granulated ginger, granulated garlic, and salt in a medium bowl or ziplock bag.
Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and 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.
Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 1 hour at 160 degrees and an additional 3 hours at 145 degrees.
The jerky is finished when it bends and cracks, but does not break in half.