Saturday, February 20, 2010

Thai Beef Ribbons and Creamy Red Potatoes



I even impressed my mother-in-law with this recipe, so you know it must be delicious! If you own metal skewers, perfect, if not purchase wooden skewers. They are about $2.50 for 100 skewers. Make sure you soak your skewers in water for about 30 minutes before you broil them. Mine turned black anyway, as you can see in the picture. To make cleanup a snap line your broil pan with foil.

Husband Rating: 5 starts
Mother-in-law Approved Recipe

4 beef flank steaks
2 tsp. ginger
2 cloves garlic, minced
2/3 cup teriyaki sauce
1 TB vegetable oil
1/4 tsp. red pepper flakes
1/2 tsp. sesame seeds
15-20 wooden skewers

Slice steak into long, thin strips. In a bowl combine ginger, teriyaki sauce, garlic, oil and red pepper flakes. Add steak and turn to coat. Let steak sit in marinade for at least 15 minutes. Thread each piece of steak onto a soaked skewer accordion style. Line beef ribbons up on broiler pan, about 3-4 inches from the heat. Broil 2-3 minutes on each side. Sprinkle with sesame seeds and serve.

Creamy Red Potatoes

8 red potatoes
3-4 TB milk
4 oz. cream cheese
1/2 tsp. garlic salt
1/2 tsp. parsley flakes

Scrub potatoes and chop in quarters. Place in pan cover with water. Turn on high until water boils, then reduce to medium heat. Cook for 15 minutes or until potatoes are soft. Drain water. Mash in milk, cream cheese and garlic salt. Add more milk if potatoes are too dry. Sprinkle with parsley.

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