Recipe - Thai Ribbons

1 pound Round or flank steak
3 tablespoon Soy sauce
3 tablespoon Rice wine or sherry
3 Cloves garlic, finely
chopped
2 tablespoon Finely chopped ginger
One half teaspoon Dried hot chili pepper

Cut steak across the grain into One fourth 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 34 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