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Thai Ribbons
A taste of the Orient. |
Prep: 20 minutes
Cook: 6-8 minutes
Servings: 24 servings (2 ribbons/serving)
| 1-1/2 |
lbs. flank steak |
| 1 |
cup teriyaki sauce |
| 6 |
Tbsp. vegetable oil |
| 1/4 |
cup fresh ginger, finely chopped |
| 1/3 |
cup garlic, minced |
| 1-1/2 |
tsp. crushed red pepper |
| 24 |
wooden skewers |
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Cut beef diagonally, across the grain, into 1/4-inch thick slices. |
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Thread each slice onto a bamboo skewer. |
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Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper. |
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Pour marinade over beef in shallow pan, reserving 1/4-cup for basting. |
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Marinate in refrigerator 1 to 2 hours. |
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Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally. |
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| Need help with this recipe? Go to:
Grilling,
Broiling |
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