Beef Thai Ribbons
Teriyaki-marinated flank steak, sliced thin, skewered and broiled.
Yield: 24 appetizers
|Basting Sauce:|| |
1. Combine teriyaki sauce, oil, ginger, garlic, and red pepper flakes; mix until blended. Cover and chill until ready to use.
|Teriyaki sauce||3/4 cup|
|Vegetable oil||6 tablespoons|
|Ginger, minced||3 ounces|
|Garlic, minced||1/3 cup|
|Red pepper flakes||1 1/2 teaspoons|
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2. Cut steak diagonally across the grain into 1/4-inch slices.
3. Weave each beef slice onto a bamboo skewer. Cover and chill.
4. For each serving: Brush 2 beef ribbons generously with basting sauce. Broil to desired doneness, turning and basting once or twice.
|Beef Flank Steak (IMPS/NAMP 193)||1 1/2 pounds|
Nutrition information per serving: 86 calories; 5 g fat(1 g saturated fat; 1 g monounsaturated fat); 17 mg cholesterol; 208 mg sodium; 3 g carbohydrate; 0.1 g fiber; 7 g protein; 2.4 mg niacin; 0.2 mg vitamin B6; 0.3 mg vitamin B12; 0.4 mg iron; 7.1 mg selenium; 1.1 mg zinc; 24.1 mg choline.
This recipe is a good source of protein, niacin, vitamin B6, vitamin B12 and selenium