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Teriyaki Ribbons Recipe
|Flank steak||1 1⁄2 Pound|
|Teriyaki sauce||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm)|
|Garlic cloves||2 Large, minced|
|Red pepper flakes||1 Teaspoon, crushed|
|Crushed red pepper flakes||1 Teaspoon|
Calories 291 Calories from Fat 92
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 3.8 g18.9%
Trans Fat 0 g
Cholesterol 45 mg
Sodium 317 mg13.2%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.45 g1.8%
Sugars 0 g
Protein 35 g69.9%
Vitamin A 1% Vitamin C 2.9%
Calcium 0.5% Iron 8.6%
*Based on a 2000 Calorie diet
1.Cut steak against the grain diagonally into slices of 1/4 inch.
2.Place steak in freezer for 1 hour prior to cutting to make it easier to cut.
3.Mix the Teriyaki sauce and the seasonings.
4.In the marinade, marinate steak for 60 minutes.
5.On bamboo skewers thread the steak slices.
6.Broil or grill until both sides are cooked.
7. Serve with dips and salsa.