Thai Ribbons

Name: Thai Ribbons
Total time: 20 min
Yield: 24 Servings
Cuisine: American
Ingredients: 1- lbs Flank Steak; 24 wooden skewers; 1 cup teriyaki sauce; 6 Tbsp vegetable oil; 1 cup fresh ginger finely chopped; 1/3 cup garlic minced; 1 tsp crushed red pepper

Thinly sliced Flank Steak marinated in ginger-garlic teriyaki, threaded onto skewers and grilled or broiled in minutes. Serve these spicy-sweet ribbons as an easy appetizer or over rice for a fast weeknight Thai-inspired meal.

Recipe Courtesy Of:

Chef Tiffany Blackmon

Cook Time: 20 Minutes

Servings: 24

Ingredients: 7

Cook Mode

Ingredients

1- lbs Flank Steak
24 wooden skewers
1 cup teriyaki sauce
6 Tbsp vegetable oil
1 cup fresh ginger finely chopped
1/3 cup garlic minced
1 tsp crushed red pepper

Preparation

Step 1

Cut beef diagonally, across the grain, into ¼-inch thick slices.
Step 2

Thread each slice onto a bamboo skewer.
Step 3

Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper.
Step 4

Pour marinade over beef in shallow pan, reserving ¼-cup for basting.
Step 5

Marinate in refrigerator 1-2 hours.
Step 6

Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.

Nutrition Information

38 Calories

0 %*

0.5g SAT FAT

0 %DV**

4g PROTEIN

0 %DV

0.3 mg IRON

0 %DV

0.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.