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.

Related recipes