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In a small bowl, whisk together the soy sauce, mirin, sugar, ginger, garlic, onion powder, and black pepper.
With a sharp knife, slice the beef into ¼-inch-thick strips with the grain. Trim off any fat or connective tissue. Transfer the beef to a large, resealable plastic bag and pour in the marinade. Massage the meat through the bag, making sure all of the slices are thoroughly coated. Seal the bag and refrigerate for at least 6 hours, or up to overnight.
When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed 15 minutes.
Remove the beef from the marinade and discard the marinade. Dry the meat strips on paper towels.
Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke until the jerky is dry, but still pliant when bent, 4-5 hours.
Immediately transfer the jerky to a large, resealable plastic bag and let rest for 1 hour at room temperature.
Squeeze the air out of the bag, then store the jerky in the refrigerator. Enjoy!