I had the grand opportunity to try out this recipe last night, courtesy of my sister-in-law Rachel Carpenter of John Day. All the family loved it. She used elk steak, and I helped her do the flipping at the grill.
This Hawaiin style meat is tender, has a wonderful, sweet flavor and it cooks up quickly due to the thin cut. Definitely one to add to your recipe box!
1 1/2 C. soy sauce
1/2 C. sugar
1/2 C. brown sugar
2 C. water
1 C. chopped green onion
2-3 tsp. fresh ginger (peeled, sliced and smashed) don't eat
2-3 tsp. fresh garlic (peeled, smashed)
1/2 tsp. sesame oil
1 Tbsp. vegetable oil
5-6 lbs. rump roast or chicken
Rump roast is cut an 1/8-inch thick or "19" at any store. They will know what you want. In a large plastic bowl, combine all ingredients except meat. Stir and mix well. Taste. Add meat and stir again to coat. Put lid on it and refrigerate over night. When ready, cook meat on barbecue about 6-8 min. Meat is thin so it doesn't take long.
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