In a small skillet, toast the coriander, allspice and cinnamon stick over moderate heat, shaking the pan frequently, until fragrant, about 2 minutes. Transfer to a plate and let cool. Transfer to a spice grinder and grind to a powder.
Add the crushed red pepper to the skillet and toast over moderate heat, stirring, for 20 seconds. Scrape the red pepper onto a plate to cool.
In a medium saucepan, combine the soy sauce with the granulated sugar, brown sugar, vinegar, Worcestershire sauce and salt and cook over low heat, stirring to dissolve the sugars. Stir in the ground spices, crushed red pepper, garlic, ginger and sesame oil. Transfer to a medium bowl and let cool.
Preheat the oven to 225°. Line 2 large, rimmed baking sheets with foil and set a wire rack in each one. Add the meat to the seasoning sauce and toss to coat the slices. Spread the sliced meat on the racks in a single layer. Using a pastry brush, dab the meat with some of solids from the seasoning sauce. Bake the meat on the lower and middle racks of the oven for 2 hours, or until dry but slightly pliable; switch the pans halfway through the cooking time. Let the beef jerky cool for 20 minutes.
Make Ahead: The beef jerky can be refrigerated in an airtight container for up to 2 weeks.