Grilled Asian Tri-Tip with Rice Noodles

Mmmm tasty! I made this with my mom back at Christmastime (2019).  Yes, we grilled in chilly December weather!  The dish is spicy, but not overwhelming--just the right amount.  9.5/10.  Half point off because this is not good leftover.  We altered original recipe by boiling the marinade and tossed it with the noodles--highly recommend.  Also recommend metal skewers for the grilling part. The tri-tip we used was around 3lbs, marinade amount was perfect. We cooked rice noodles according to package directions (like pasta-style, not soaking). used balsamic vinegar instead of the black Asian vinegar (could not find in her area).  I forgot to get pix, so I'll have to add those next time I make this.

link to original recipe: https://www.foodservicedirector.com/recipedia/asian-grilled-tri-tip-noodles

1/2 c. peanut oil
1/4 c. low-sodium soy sauce
1/4 c. black Asian vinegar (subbed balsamic vinegar)
1/4 c. bottled chili garlic sauce (sambal oelek)
3 T. honey
4 green onions, thinly sliced
2 T. fresh ginger, minced
2 T. white sesame seeds, plus more for garnish
1 beef tri-tip (1.5 to 3 lbs.) cut into 2" cubes
cooked rice or rice noodles

Directions:

1. In a large bowl or zip-top plastic freezer bag, combine oil, soy sauce, vinegar, chili sauce, honey, green onions, ginger, and sesame seeds.  Add the beef and stir (or shake) to coat.  Transfer to fridge for 8-10 hours.

2. Prepare a charcoal grill (or heat gas grill to high).  Remove beef from marinade and pour marinade into a pan.

3. Heat marinade over medium-high heat to bring to boil, then lower heat to keep at a simmer (not sure how long we let it simmer, though).

4. Grill beef to desired doneness, serve with rice or rice noodles and sauce and enjoy!