Title: Thai Ribbons
Categories: Thai Beef
Yield: 30 Servings
| 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 |
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. Origin: Beef Ad, Canadian Living,
November 1989. Shared by: Sharon Stevens.