2 lbs. beef petite shoulder
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
1 tablespoon fresh ginger
2 cloves garlic minced
3 tablespoons butter
3 tablespoons flour
1 can low sodium beef broth (14 ounce)
3 tablespoons Worcestershire sauce
I tablespoon dried parsley
Mashed potatoes or egg noodles
Combine beef, soy sauce, 2 tablespoons Worcestershire sauce, vinegar, ginger and garlic in large Ziploc bag. Place in refrigerator to marinate for 30 minutes.
Preheat grill. Remove meat from marinade and discard marinade. Cook beef until desired doneness. Remove from grill, cover loosely with foil and allow to set for 10 minutes.
In medium skillet over medium low heat melt butter. Add flour and whisk until smooth and bubbly; approximately 1 minute. Slowly add beef broth and Worcestershire sauce. Cook until desired consistency; whisking frequently. Add parsley and cook for additional minute.
Slice beef and serve with gravy over mashed potatoes or egg noodles.