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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 

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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