Thai Ribbons
Source of Recipe
Oregon Beef Council
List of Ingredients
1 1/2 pounds beef flank steak
3/4 cup teriyaki sauce
6 tablespoons vegetable oil
1/3 cup fresh ginger, chopped
1/3 cup garlic, minced
1 1/2 teaspoon red chili peppers, crushed
Recipe
Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers. Cover and refrigerate while preparing beef. Slice beef diagonally, crossgrain, into 1/4 inch slices. Interlace each slice onto a bamboo skewer. Brush each skewer with basting mixture. Broil to desired doneness, basting once or twice. Yield: 24 appetizer servings (2 ribbons per serving).
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