Thai Ribbons Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Round or flank steak,
3 tbsp: Soy sauce,
3 tbsp: Rice wine or sherry,
3 Cloves: garlic, finely chopped
2 tbsp: Finely chopped ginger,
1/2 tsp: Dried hot chili pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp