| | Thai Ribbons 1 1/2 pounds of flank steak
3/4 cup of teriyaki sauce
6 tablespoons of vegetable oil
3 ounces of fresh ginger root, finely chopped
1/3 cup of garlic, minced
1 1/2 teaspoons of red chili peppers, crushed |
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Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers. Cover and refrigerate. Cut beef diagonally, against the grain, into 1/4 inch slices. Thread each slice onto a bamboo skewer.* Cover and chill. For each serving: Brush 2 beef ribbons generously with basting mixture. Broil or grill to desired doneness, basting once or twice. Yield: 24 servings (2 ribbons/serving)
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