Thai Ribbons

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READY IN: 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs flank steaks
  • 34
    cup thick teriyaki sauce (homemade is best)
  • 6
    tablespoons vegetable oil
  • 3
    ounces fresh gingerroot, finely chopped
  • 13
    cup garlic, minced
  • 1 12
    teaspoons red chili peppers, crushed
  • 24
    skewers
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DIRECTIONS

  • 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 skewer.
  • (Make sure if you use bamboo they are well soaked or they will burn.) Cover and marinate overnight.
  • For each serving: Brush 2 beef ribbons generously with basting mixture.
  • Broil or grill to desired doneness, basting once or twice.
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