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Asian Beef Ribbons

 Asian Beef Ribbons
A fellow nurse who also happens to be a fabulous cook shared this recipe with me. We like it served with steamed rice and stir-fried vegetables.
2 ServingsPrep: 10 min. + marinating Cook: 10 min.


  • 1 beef flank steak (3/4 pound)
  • 2 tablespoons teriyaki sauce
  • 1-1/2 teaspoons vegetable oil
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sesame seeds, toasted


  • Slice meat across the grain into 1/4-in. strips. In a resealable
  • plastic bag, combine the teriyaki sauce, oil, garlic, ginger and red
  • pepper flakes; add meat. Seal bag and turn to coat; refrigerate for
  • 8 hours or overnight, turning several times.
  • Drain and discard marinade. Weave meat onto metal or soaked wooden
  • skewers. Grill, covered, over medium heat or broil 4 in. from heat
  • for 2-4 minutes on each side or until desired doneness. Remove from
  • grill or broiler and sprinkle with sesame seeds. Yield: 2 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.