 |
|
|
|
 |
|
 |
| |
| Home -> [Asian, Barbecue, Beef, Chinese, Ethnic, Japanese, Sauces & Dressings, Teriyaki] -> [Miso barbecue beef w/ginger teriyaki Recipe] |
Miso barbecue beef w/ginger teriyaki
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Barbecue, Beef, Chinese, Ethnic, Japanese, Sauces & Dressings, Teriyaki |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2 1/2
| lbs | 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. |
|
Procedures:
| 1 | Slice roast across grain into ?inch thick slices. | | 2 | Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. | | 3 | Place beef in self sealing plastic bag; add marinade, turn bag, and massage to coat. | | 4 | Refrigerate 4 hours. | | 5 | Remove meat from marinade; wipe off excess. | | 6 | Grill over hot coals 1 to 1 ?minutes on each side or until seared. | | 7 | Serve hot with ginger-teriyaki sauce, over noodles or rice. | | 8 | Sauce: place all ingredients into a saucepan and bring to a boil. | | 9 | Lower heat and simmer into a light syrupy consistency |
|
|
|
|
|
|
|
|
|
|
