I'm not confident that I can cut a top or bottom round evenly into slices, so I'm thinking of going to my local Asian store and getting shabu shabu instead. Anybody think this might work?
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Susan W is a trusted source on General Cooking.
Just yesterday, I cut a top round into about 1/4 " or a little less for beef jerky. I froze it for 3 hours first which really helps. I think your idea is a good one. I saw the thinly sliced beef at my Asian store and I think it would work. It just needs to be lean because fat doesn't dehydrate.
HalfPint is a trusted home cook.
As long as there is not a lot of fat in the beef, you should be ok.