Beijing Broil

• 3 -4 lbs top round beef (aka London Broil)
• 14 cup hoisin sauce
• 14 cup soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons brown sugar
• 1 tablespoon pomelo juice
• 1 tablespoon rice vinegar
• 2 teaspoons fresh ginger, finely grated
• 1 teaspoon sriracha sauce
• 14 teaspoon sesame oil
• 1 tablespoon cooking oil
• 1 tablespoon cilantro, chopped (optional)

1. Rinse and pat dry the meat, then place it in a gallon-size zip top bag.
2. Combine the next nine ingredients is a glass measuring cup, stirring well until the sugar dissolves.
3. Pour the marinade into the bag, making sure meat is completely coated.
4. Marinate overnight in the refrigerator.
5. About an hour before you want to serve, take the meat out of the bag, draining off as much marinade as possible, and place it on a plate.
6. Pat the meat dry with a paper towel and let it sit out for about half an hour to come closer to room temperature.
7. Just before cooking, coat both sides with the cooking oil.
8. Grill or broil to desired doneness, then remove to a cutting board, tent with foil, and allow to rest for 15 minutes.
9. While the meat rests, pour the remaining marinade into a small saucepan, bring it to a boil, then simmer for about 5 minutes to make a sauce.
10. Carve the meat across the grain into thin slices, drizzle a little sauce over it, and sprinkle with the chopped cilantro.
11. Serve the remaining sauce on the side.

hoisin sauce, soy sauce, sherry, brown sugar, pomelo juice, rice vinegar, fresh ginger, sriracha sauce, sesame oil, cooking oil, cilantro

Taken from www.food.com/recipe/beijing-broil-367234 (may not work)