Slice the beef thin. For easier slicing, chill the meat in the freezer for 30–45 minutes. Slice against the grain into 1/8- to 1/4-inch thick strips. Thinner strips dry faster and chew more easily.

Mix the marinade. In a bowl, whisk Sriracha, soy sauce, rice vinegar, brown sugar, Worcestershire, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes if using.

Marinate thoroughly. Add the beef strips to a large zip-top bag or container. Pour in the marinade, press out extra air, and massage to coat. Refrigerate for at least 6 hours, preferably overnight, for deeper flavor.

Pat the strips dry. Remove beef from the marinade and lay on paper towels. Blot both sides to remove excess moisture. This helps the jerky dry evenly and prevents steaming.

Prep the air fryer. Lightly oil or spray the air fryer basket or racks to prevent sticking. Preheat to 180–200°F (82–93°C) if your model allows low temperatures. If your air fryer can’t go that low, set it to the lowest setting and consider propping the lid slightly or opening the vent for airflow, following your device’s safety instructions.

Arrange in a single layer. Lay the beef strips flat with a little space between each piece. Do not overlap. Work in batches if needed.

Air fry slowly. Cook at 180–200°F for 2 to 3.5 hours, flipping every 30–45 minutes. If your air fryer runs hotter (e.g., 210–220°F), start checking at 1.5 hours. The jerky is done when it’s dry to the touch, darkened, and bends without snapping.

Test for doneness. Take a piece out and let it cool for 5 minutes. It should bend and crack slightly but not break cleanly. If it’s still soft or wet, continue in 15–20 minute intervals.

Cool completely. Transfer finished pieces to a wire rack and let them cool to room temperature. This prevents trapped steam and preserves the chewy texture.

Condition the jerky. For best shelf stability, place the cooled jerky in a loosely sealed bag or container for 24 hours, shaking once or twice. This equalizes any leftover moisture across pieces.