Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Beef - round or chuck

  2. Marinade

  3. 2 tablespoons 30ml Vegetable oil

  4. 1 tablespoon 15ml Yellow onion (medium)

  5. 2 Garlic

  6. 1/4 cup 23g / 0.8oz Minced parsley

  7. 1 tablespoon 15ml Brown sugar

  8. 1 teaspoon 5ml Ginger - ground

  9. 1 teaspoon 5ml Allspice

  10. 1 cup 237ml Low sodium beef broth

  11. 1/3 cup 78ml Soy sauce

  12. 3 tablespoons 45ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. * beef round or chuck 1 1/2" thick, boneless In a medium sized sauce pan, over moderate heat, heat the oil. Add onion and saute until soft. Add remaining marinade ingredients except for the beef and bring to a simmer. Remove from heat and cool.

  2. Place beef in a glass baking dish just large enough to hold it. Pour marinade over the beef. Cover and refrigerate for 12 to 24 hours. Turn meat over occasionally.

  3. Transfer meat to a platter and bring to room temperature. Discard marinade or pour off to sauce pan and heat as gravy.

  4. Heat broiler pan or grill.

  5. Broil or grill the meat 3 to 4 inches from heat for 8 to 10 minutes per side.

  6. Let beef cool for five minutes, then slice on an angle, across the grain, 1/4" thick.

  7. Serve warm.


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