Cut off excess fat from flank steak. Place in zip tight plastic bag and freeze long enough to firm.
Remove steak from freezer and cut beef along the grain, into long strip (as thin or thick as you like). Place beef strips and all wet and dry ingredients into large plastic bag. Make sure to zip tight and toss well, ensuring all ingredients are well blended and beef is fully coated. Allow marinating for 18-24 hours in the fridge.