Use a mortar and pestle to crush the black peppercorns finely. Transfer the crushed peppercorns to a large mixing bowl, and add fish sauce and sugar. Stir well to combine. Add the meat to the bowl and coat it well with the marinade. Cover and refrigerate overnight to allow the flavors to meld.

Sun-drying method: Lay the marinated beef slices on a drying rack in direct sunlight. The drying time will depend on the weather conditions. For a slightly juicy bite, a few hours may suffice; for a drier texture, 1-2 days may be necessary.

Dehydrator method: Preheat your dehydrator to 145-155°F (63-68°C). Arrange the beef slices in a single layer on the trays. The drying time will vary based on the thickness of the slices and the specifics of your dehydrator. Begin checking the jerky after 4 hours, and continue to monitor until it reaches the desired dryness.

Grilled beef jerky: Place the marinated beef on a grill over charcoal. Cook for about 1 minute per side or until the beef is done.

Deep fried beef jerky: Heat oil in a deep fryer or wok to 350°F (175°C). Fry the beef for about 2 minutes or until it turns crispy.

Combine fish sauce, fresh lime juice, white sugar, dried chili flakes, and toasted rice powder in a bowl. Gently stir with a spoon until well mixed. Add coriander or freshly chopped green onions for garnish. Allow it to sit for 5 minutes to let the flavors meld together.