1 1/2 pounds flank steak
3/4 cup teriyaki sauce
6 tablespoons vegetable oil
3 ounces fresh ginger root, finely chopped
1/3 cup garlic, minced
1 1/2 teaspoons red chili peppers, crushed
Servings: 24
1. Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers. Cover and refrigerate.
2. Cut beef diagonally, against the grain, into 1/4 inch slices.
3. Thread each slice onto a bamboo skewer.* Cover and chill.
4. 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)
Notes: * If using bamboo skewers, soak in water before threading beef so skewers will not burn.
Cuisine: Asian
3/4 cup teriyaki sauce
6 tablespoons vegetable oil
3 ounces fresh ginger root, finely chopped
1/3 cup garlic, minced
1 1/2 teaspoons red chili peppers, crushed
Servings: 24
1. Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers. Cover and refrigerate.
2. Cut beef diagonally, against the grain, into 1/4 inch slices.
3. Thread each slice onto a bamboo skewer.* Cover and chill.
4. 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)
Notes: * If using bamboo skewers, soak in water before threading beef so skewers will not burn.
Cuisine: Asian
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