2 Tablespoon Sesame Oil, 12 ounces Beer, 12 ounces Dole 100% Pineapple Juice, ¾ cup Brown Sugar, ¼ cup Ketchup, 2 Tablespoon Hot Sauce, 1 inch Fresh Ginger, 2 teaspoon Dried Red Pepper Flakes, ½ cup Soy Sauce
Thinly slice the beef.
2.5 lb. Black Angus Boneless Rump Roast
Marinade the beef slices anywhere from 3 hours to 24 hours.
Skewer the thin slices of beef. Place on a tray, ready for grilling.
Grill the beef for 4 to 5 minutes on each side, with indirect heat at 325 °F (163 °C) temperature.
Let the beef-on-a-stick rest for 5 minutes. Resist the temptation to eat! Enjoy!!
Notes
The trick to slicing meat, especially getting it thinly cut is to cut the meat while it's still partially frozen. If meat is already thawed, place the meat back in the freezer for about 10 to 20 minutes.
You can also substitute and use chicken, pork, or shrimp for this recipe.
You can also add some of your favorite vegetables and/or fruit to this dish.
To prevent the skewers from burning, soak the skewers in water for at least 30 minutes or wrap the skewer ends with foil. Use metal skewers instead of bamboo skewers if desired.
Do NOT reuse the marinade. Promptly discard once marinating time is complete.