Thai Ribbons

Here is another recipe at Stevens Catering that you cannot make enough of. I once saw a teenage girl with a plate full of only Thai Ribbons. It was the first time we served them and I knew we would not have enough to serve everyone the 2 per person serving the recipe allowed. It is one of the joys of catering and I love it when people enjoy food.

This recipe calls for Mr. Yoshida’s Original Gourmet Sauce which I haven’t found lately in local stores, but you can order online. Teriyaki Sauce is a good substitute . I served it as an appetizer but it would be great as a meal served with stir-fried rice. Enjoy!

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Thai Ribbons

Inspired by The Texas Beef Council, http://www.txbeef.org
Course Appetizer, Main Course
Cuisine Asian
Keyword chili peppers, flank steak, ginger root
Servings 24 servings
Author stevens1951

Equipment

  • grill
  • 24 bamboo skewers

Ingredients

  • 1 1/2 pounds flank steak
  • 3/4 cup Mr Yoshida’s Original Gourmet Sauce
  • 6 tablespoons vegetable oil
  • 3 ounces fresh ginger root finely chopped
  • 1/3 cup garlic minced
  • 1/2 teaspoon red chili peppers crushed

Instructions

  • Prepare marinade mixture by mixing Mr. Yoshida’s, oil, ginger, garlic and peppers. Cover and refrigerate. Soak bamboo skewers in water so they won’t burn.
  • Cut beef diagonally, against the grain, into 1/2 inch slices. Marinate in mixture for a few hours in the refrigerator. Beef can be marinated overnight.
  • Thread each slice on a bamboo skewer. Grill until desired doneness.
  • Serve as an appetizer or over rice as a main dish.

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