Thai Ribbons Recipe
1 lb. flank or round steak
1/2 tsp. hot chili pepper (dried)
3 finely chopped Cloves of garlic
3 tbsps. Soy sauce
2 tbsps. ginger, chopped fine
3 tbsps. sherry or rice wine
Slice the steak in 1/4-inch pieces across its grain. Onto a shallow casserole, combine all other ingredients then add in meat pieces & refrigerate it covered for 4 hrs. and overnight if it’s possible.
Bamboo skewers should be soaked in some water for around 30 mins. prior to the meat being threaded. This step stops the skewers from being burnt.
Take meat out of the marinade but set the marinade aside for use later. Put the meat pieces lengthwise on the skewers in such a way that they interlace. Grill or broil the ribbons on a very hot barbecue for about 3 to 4 mins. on each side and baste it often using the marinade.
This recipe makes around 30 pcs. of ribbons or around 15 servings of appetizers.
