Title: Thai ribbons
 Categories: Thai, Beef
      Yield: 30 Servings
 
      1 lb Round or flank steak
      3 tb Soy sauce
      3 tb Rice wine or sherry
      3    Cloves garlic, finely
           -chopped
      2 tb Finely chopped ginger
    1/2 ts Dried hot chili pepper
 
  Cut steak across the grain into 1/4 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 3-4 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