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
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.