3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/3 cup horseradish
1/4 teaspoon salt
1 1/2 pounds beef loin
Cover head with clean kitchen towel, and brush with olive oil. Skim fat. Drain fat. Reserve 1 cup oil.
Heat olive oil in a large saucepan over medium heat. Fry balsamic vinegar for 15 minutes, or until a sticky fluid is formed. Stir in horseradish and salt. Bring vinegar mixture to a simmer, and reduce heat when it reaches a boil. Add sliced beef; stir well. Reduce heat to low. Cook 15 minutes, stirring occasionally, until beef is evenly brown. Do not stir or flame. Remove beef and remove skin; discard. Simmer 15 minutes, stirring occasionally. Stir sauce into beef mixture. Cook 15 minutes more, stirring occasionally and/or turning to coat until the thickened. Add horseradish. Cover; refrigerate overnight.
To the mixture, add 1 cup balsamic vinegar, 1/2 cup brown sugar, 1 tablespoon Worcestershire sauce, 1 cup olive oil, soy sauce, brown sugar, Worcestershire sauce, olive oil, barley milk, molasses and mustard. Using hands or oil whisk, slowly mix thoroughly.
Heat olive oil in large skillet over medium heat. Brown the meat on all sides. Stir in cooked balsamic vinegar. Cool quickly, then cut into 1 inch cubes. Dismantle cubes; remove meat. Cut into strips 1 inch thick.