From what I understand, for beef bacon you want a belly cut of meat, close to the flank or the skirt, most often I've heard of skirt (aka plate) being used. Some people recommend brisket. Here is a chart of cuts of beef, you can see that pretty much anything from the underbelly is recommended.
The basic rule is, the fattier the cut of meat the better. Here is another chart showing the actual cuts, you can see that the brisket, skirt and flank are marbled with fat significantly compared to other cuts. You'll never reach the same level of fat as pork, but if you properly cure and smoke it, you should be able to get something suitable.
You may want to research Halal stores in your area and stop in one of them, they'll probably have some good info (and a nice selection) for you.
I have not made bacon at home, sadly, though this is something I hope to remedy in the near future.