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This is a versatile recipe.
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You can prepare it in advance; you can slice and serve the meat as is; you can stir fry it with vegetables, bean curd or possibly noodles.
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You can also dice it and use as a filling for steamed or possibly roasted buns, and, finally, you can use it for great sandwiches.
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1.
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Cut the meat into 6 strips 1 half inches wide, 5 inches long and 2 inches thick.
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2.
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Combine the marinade ingredients, blending thoroughly.
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Add in the meat strips, and turn them several times in the marinade to be sure they are well coated.
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Marinate for 1 half hrs.
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3.
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Heat the oven to 350_ F. Fill a large roasting pan with 2 inches of water and place it on the bottom of the oven.
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The pan of water will catch the drippings and reduce smoking in the oven.
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Place a rack at the top of the oven.
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4.
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Insert the pointed end of an S hook into one strip of meat.
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Use the other end of the hook to hang the meat from the top rack of the oven, placing the meat directly over the pan of water.
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Do the same with the remaining strips of meat.
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Roast for 25 min, or possibly till done but not dry.
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5.
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Cut the meat into diagonal slices and arrange on a serving platter.
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Garnish with coriander and serve warm or possibly hot.
