Smoky Beef Strips

• 1 1/2 lbs beef chuck roast, sliced thin across the grain
• 1/4 cup light soy sauce (I use regular)
• 1 teaspoon grated fresh ginger
• 1/2 tablespoon brown sugar
• 1 teaspoon liquid smoke
• 1 tablespoon catsup or 1 tablespoon chili sauce
• 1 dash Tabasco sauce
• 2 tablespoons dry sherry (or Chardonnay)
• 1 teaspoon sesame oil
• 1 tablespoon hoisin sauce
• 2 garlic cloves, crushed
• 1 green onion, chopped

1. Marinate beef strips in all ingredients for 30 minutes at room temperature or 4-24 hours in a refrigerator. Remove beef strips and reserve marinade. Broil 4-5 inches from heat source until lightly browned. Remove from oven and turn beef strips over, using reserved marinade to brush them. Broil 4-5 more minutes until lightly browned. Serve warm.
2. *Editor's note: I use a number of cuts of beef for this dish, including tri-tip. Bottom line is this: The better quality the beef? The better this dish is going to be.

chuck roast, soy sauce, ginger, brown sugar, liquid smoke, catsup, tabasco sauce, sherry, sesame oil, hoisin sauce, garlic, green onion

Taken from www.food.com/recipe/smoky-beef-strips-525910 (may not work)