Barbecue Beef W/ginger Teriyaki

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Miso Barbecue Beef W/ginger Teriyaki
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.