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 by: Sharon Stevens.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 25.1mg||1 %|
|Potassium 1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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