This is one of the very first recipes I made in college as part of my meats class. I took this recipe home and made it for my family during Christmas break that first year and my family loved it. I think they still make it. My own little family loves it. You really do have to buy the flank steak- it's very tender and you can eat it right off the skewer, which kids love. They'll eat anything on a stick! Serve it up with some nice jasmine rice and broccoli or you can serve it with our wedding salad which was a huge hit.
thai ribbons (meats class with Carma Sutherland)
1 pound flank steak
1/3 cup teriyaki sauce
1 tablespoon each finely chopped ginger root and vegetable oil
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 teaspoon sesame seeds, can be toasted
Soak 30 6-inch bamboo skewers. Combine teriyaki sauce, ginger root, oil, garlic and red pepper. Cut steak, across grain, into 1/4-inch thick slices; place slices in a plastic bag. Pour marinade over steak, turning to coat. Tie bag securely and marinate 15 minutes. Pour off marinade. Thread each slice onto a bamboo skewer. Place ribbons on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 2 minutes on each side. Sprinkle with sesame seed.