2 1/2 lb cross rib/bottom round/ rump roast
1 1/2 tbsp japanese miso
3 tbsp mirin/rice wine or dry sherry
3 tbsp japanese style soy sauce
1 tbsp distilled white vinegar
1 tbsp sugar
2 tsp sesame oil
SAUCE
2 tbsp sake
3 tbsp mirin/rice wine or dry sherry
3 tbsp japanese style soy sauce
2 tbsp sugar
2 tsp grated fresh ginger.
Directions
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.
Servings: 6 servings
Miso Barbecue Beef W/Ginger Teriyaki Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Japanese; Meat
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We hope you enjoy this Miso Barbecue Beef W_Ginger Teriyaki recipe.
