In a bowl, whisk the soy sauce, rice vinegar, sesame oil, salt, sugar, black pepper, garlic, and chili pepper together.
Place the meat in a gallon-size ziplock bag or a baking dish and pour the marinade over.
Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight.
Preheat the oven to 175°F.
Set a wire rack on a rimmed baking sheet lined with aluminum foil and set the strips of meat on the rack.
Bake until the meat has a chewy texture, similar to a jerky, about 5 hours. Store in an airtight container in the refrigerator for up to a week.
To serve, set a skillet over medium heat and add a teaspoon of neutral oil. Fry until the meat is heated through, 2 to 3 minutes on each side.
Cut into small pieces and serve warm.
