Spicy Thai Beef Ribbons
Laura Santos
ingredients
- 1 2-pound beef flank steak
- 2/3 cup Teriyaki sauce
- 1 1/2 Tablespoons finely chopped ginger
- 2 Tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper
- 2 teaspoons sesame seeds, toasted
- 8 ten-inch skewers
directions
- 1
Trim excess fat from steak; wrap in waxed paper. Place steak in freezer for one hour for easier slicing. Slice steak diagonally across the grain into 1/2 inch thick strips. Place in glass baking dish. Mix remaining ingredients, except sesame seeds. Pour over beef and cover. Refrigerate, turning occasionally, at least 3 hours, no longer than 48 hours.
- 2
Thread beef onto skewers. Cook on barbecue grill 4 inches from medium-hot coals, 3 minutes per side or until desired doneness. Remove from grill and sprinkle with sesame seeds
Source: Laura Santos
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