Miso barbecue beef w/ginger teriyaki
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Cross rib/bottom round/ rump roast |
| 1½ | tablespoon | Japanese miso |
| 3 | tablespoons | Mirin/rice wine or dry sherry |
| 3 | tablespoons | Japanese style soy sauce |
| 1 | tablespoon | Distilled white vinegar |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Sesame oil |
| 2 | tablespoons | Sake |
| 3 | tablespoons | Mirin/rice wine or dry sherry |
| 3 | tablespoons | Japanese style soy sauce |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Grated fresh ginger. |
Directions
SAUCE
Slice roast across grain into ¼ inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing plastic bag; add marinade, turn bag, and massage to coat.
Refrigerate 4 hours. Remove meat from marinade; wipe off excess.
Grill over hot coals 1 to 1½ minutes on each side or until seared.
Serve hot with ginger-teriyaki sauce, over noodles or rice.
SAUCE: Place all ingredients into a saucepan and bring to a boil.
Lower heat and simmer into a light syrupy consistency.