Thai Ribbons

1 1/2 lbs. flank steak

3/4 C. teriyaki sauce

6 T. vegetable oil

1/4 C. fresh ginger, finely chopped

1/3 C. garlic, minced

1 1/2 t. crushed red pepper

24 wooden skewers

Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger and crushed red pepper.

Cut beef diagonally, across the grain, into 1/4-inch thick slices.

Thread each slice onto a bamboo skewer.

Brush ribbons generously with basing mixture.

Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.

Tip from the cook at the Texas Beef Council. Soak wooden skewers in water for at least 10 minutes before threading beef so skewers will not burn.