Instructions: 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. Keep ribbons of meat flat for uniform cooking-do not bunch up the meat. Grill ribbons or grill over hot coals for 3-4 minutes per side, basting with reserved marinade.

Makes about 30 ribbons
or 15 appetizer servings.

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