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1
Combine all of the marinade ingredients.
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2
Place the beef in an extra-large resealable plastic bag (or divide between two large bags).
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3
Pour over the marinade, squeeze out any excess air from the bag, and close.
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4
Roll the bag to evenly coat all the meat in the marinade.
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5
Refrigerate for at least 3 hours or up to
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6
Preheat all grates of well-oiled charcoal or gas grill to medium.
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7
If using the pepper flakes in the glaze, combine the vinegar and flakes in a jar with a tight-fitting lid and let sit for 1to 2 minutes to allow the flavors to develop.
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8
Add the sugar and water to the jar and shake to combine the glaze ingredients.
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9
Set aside.
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10
Remove the meat from the marinade, letting any excess run off into the bag.
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11
Lightly pat the meat dry with paper towels.
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12
If you have a grill press(es) or firebrick(s) wrapped in heavy-duty aluminum foil, it is ideal to keep on hand to keep the meat from lifting up and also to maximize caramelization.
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13
Place the beef on the grate, Close the lid and cook, without moving the meat, until it is well marked and lightly caramelized, 5 to 7 minutes, flipping, jockeying, and stacking, as necessary.
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14
Flip the pieces of meat, close to the lid, and cook, without moving it, on the second side for 5 to 7 minutes.
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15
(if there are any slices that are slightly thicker, they may need an additional 1 to 2 minutes.)
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16
Give the glaze a quick shake to reincorporate any ingredients that may have settled.
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17
Brush each piece of beef on both sides with the glaze and flip, jockey, and stack as needed.
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18
Cook for 1 to 2 minutes to tighten the glaze.
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19
Remove the meat from the grill and slice on the diagonal into slices about 3/8 inch thick.
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20
Serve family style alongside the bean threads, lettuce, cilantro, peppers, and paste.
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21
Let each person assemble his or her own rolls.
