THAI RIBBONS Make these part of a party appetizer array - but make lots. They disappear fast!

Prep time: 10 min. Cook time: 6- 8 min. Marinating time: 4 - 6 hours   1 lb 500 g Flank, Inside Round or Outside Round Steak 3 tbsp 45 mL soy sauce 3 tbsp 45 mL rice wine or sherry 1 tbsp 15 mL minced garlic (3 cloves) or 1 tsp (5 mL) garlic powder 2 tbsp 30 mL finely minced ginger root ¼ - ½ tsp 1 - 2 mL dried chili pepper flakes 30 30 small wooden skewers, soaked in water

Cut steak across the grain into ¼ inch (6 mm) thick ribbons. Combine remaining ingredients. Add meat, refrigerate for at least 4-6 hours, overnight if possible. Remove meat. Thread each beef ribbon lengthwise onto a bamboo skewer in an interlacing fashion. Broil ribbons 3 to 4 minutes per side. Garnish with green onion, if desired. Makes about 30 ribbons or 15 appetizer servings. TIP:  Marinate meat overnight, then thread meat onto skewers and refrigerate in advance of the party. Can be served as is or with zesty bottled dipping sauces. Nutritional Information PER SERVING: (2 ribbons) 43 Calories 7.9 g Protein 0.7 g Fat 0.6 g Carbohydrates