Recipe#25034

Title: Miso Barbecue Beef W/ginger Teriyaki

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 

Yield: 6 servings
 
  2 1/2 lb Cross rib/bottom round/ rump
           -roast
  1 1/2 tb Japanese miso
      3 tb Mirin/rice wine or dry
           -sherry
      3 tb Japanese style soy sauce
      1 tb Distilled white vinegar
      1 tb Sugar
      2 ts Sesame oil
---------------------------SAUCE---------------------------
      2 tb Sake
      3 tb Mirin/rice wine or dry
           -sherry
      3 tb Japanese style soy sauce
      2 tb Sugar
      2 ts Grated fresh ginger.
 
  Slice roast across grain into 1/4 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 1 1/2 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.