Asian Bbq - lean beef

Method

• Thaw meat if it is still slightly frozen.
• Place in a large stainless steel bowl.
• Sprinkle with salt.
• Let set for 30 minutes.
• Drain.
• DO NOT SQUEEZE.
• Clean onion, ginger and garlic.
• Garlic should"slip" right out of it's skin if soaked long enough.
• Process in food processor until thoroughly minced.
• Sprinkle sugar on drained meat.
• Mix with your hands until sugar is melted.
• Gradually stir in onion/garlic/ginger mixture.
• Mix in until disbursed throughout meat.
• Pour soy sauce, sesame oil, and rice wine over meat.
• Stir.
• Let set for about 30 minutes.
• You may need to add more soy sauce if meat is not easily turned in marinade.
• Pour 1/2 to 3/4 bottle Pepsi or Coke over meat.
• Stir.
• Sprinkle with MSG.
• Sprinkle scallions over meat and stir.
• Invert a ceramic plate and place over meat.
• Cover meat and plate with plastic wrap and weigh it down with a quart jar full of water.
• Place in refrigerator overnight.
• If using a gas grill, start and place on highest setting.
• If using charcoal, allow charcoal to become white before using.
• Add a few briquettes as you go along to keep the fire hot.
• Pour meat into a colander allow to drain for several minutes.
• Replace meat to bowl.
• You will have some marinade left over.
• Place single layer meat on grill for abut 45 seconds per side.
• It will blacken on the tips, but do not allow to blacken in the middle.
• The pieces should glisten.
• Place in an electric roaster set at low until finished.
• Drizzle some of the marinade over done pieces so they do not dry out.
• Serve with rice or mashed potatoes.