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Cut the beef into strips. The preferred size is ½” x ½” and not more than 4” long.
Add all the seasoning from part one to the beef. Stir, toss, massage to get the marinade to coat every piece of beef. Then refrigerate overnight.
The next day, get the beef out, let it warm up to room temperature. In the meantime, warm up the oven to 150ºF, 65ºC, then line up the pieces of beef one by one on the rack.
Bake for 20 minutes before you pull the tray out and turn the pieces.
After the 20 minutes pull the tray out and turn the beef pieces again.
After this last turn put the tray back in the oven again for another 20 minutes.
Mix the second part of seasoning in a bowl, add the beef pieces to the seasoning and toss them until the seasoning coats every piece.
Heat the oil in the pot or pan over medium heat.
Shake the excess seasoning off the beef strips and add to the pan. Stir often. It takes about one to one-and-a-half minutes to cook the meat.
Take the strips out of the oil and let them drain on a rack.