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Grilled Asian Beef Ribbons

 Grilled 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.
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 1-1/2 pounds beef flank steak
  • 1/4 cup teriyaki sauce
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 1 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. Thread meat onto four metal or soaked
  • wooden skewers. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack.
  • Grill meat, covered, over medium heat or broil 4 in. from the heat
  • for 2-4 minutes on each side or until meat reaches desired doneness.
  • Remove from grill and sprinkle with sesame seeds. Yield: 4 servings.
Nutritional Facts: 4-1/2 ounces cooked beef equals 304 calories, 16 g fat (6 g saturated fat), 81 mg cholesterol, 715 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.

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Grilled Asian Beef Ribbons (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.