1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon garlic pepper
1/2 cup soy sauce
2 slices white bread, cubed
2 teaspoons vegetable oil
1/4 teaspoon salt
1 (1 ounce) package beef bouillon granules
1/4 teaspoon dried tarragon
1 1/2 teaspoons ginger extract
2 tablespoons water
Stir marinated vegetables into water in a large pot. Bring mixture to a boil; stir and simmer for 3 minutes. Remove pot from heat. Drop bread cubes into pot, stirring to coat. Return to a boil, stirring frequently. Reduce heat to medium-low; cover and reduce heat to low. Simmer for 5 to 7 minutes, stirring every 5 minutes.
Add bouillon powder, tarragon, ginger extract, mushrooms and parsley; reduce heat to medium-low. Cover and simmer for 45 minutes.
Remove lid from grill and brush with water. Add bouillon mixture, salt and oil; mix well. Cover and simmer for 5 minutes.
Remove lid from grill and brush with water. Heat oil in large skillet. Brown beef on both sides for 5 minutes per side; remove from skillet. Immediately press remaining marinade into thickest side of beef. Place on grill. Allow to steam, turning frequently, for 15 to 20 minutes.
Remove meat from water; heat oil in large skillet over medium heat. Add beef; fry 8 minutes per side, until no longer pink in center. Remove from skillet, drain all but 4 tablespoons fat. Place meat in a collarder and place under water until set; discard marinade and brown thoroughly on all sides. Serve spooned or deep fried.