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By breezermom on January 3, 2013
"Don't be afraid of the fat content shown in the recipe....most of the fat from the meat drips off into the fire....you don't ingest it. It just keeps your meat from getting dry. You should try and have a strip of fat between each beef cube to keep the meat moist and juicy! From Bon Appetit. You will need 8 8" metal or soaked bamboo skewers...."
Ingredients: Chinkiang vinegar, rib eye steaks...
Prep Time: 20 mins
Total Time: 40 mins