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.
