| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Thai, Beef |
30 |
Servings |
INGREDIENTS
| 1 |
lb |
Round or flank steak |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Rice wine or sherry |
| 3 |
|
Cloves garlic, finely chopped |
| 2 |
tb |
Finely chopped ginger |
| 1/2 |
ts |
Dried hot chili pepper |
INSTRUCTIONS
Cut steak across the grain into 1/4 inch slices. In a shallow casserole,
mix together remaining ingredients. Add meat, cover and refrigerate for at
least 4 hours, overnight if possible. Soak bamboo skewers in water for 30
minutes before threading with meat. This prevents them from burning. Remove
meat and reserve marinade. Thread each slice lengthwise onto a bamboo
skewer, in an interlacing fashion. Broil ribbons or grill on a hot barbecue
for 3-4 minutes per side,basting with reserved marinade. Makes about 30
ribbons or 15 appetizer servings.
__ __ ____|__|__|__|__|___ <--- Skewer
: |__| |__| | Meat
Origin: Beef Ad, Canadian Living, November 1989. Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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