Grilled Asian Beef Ribbons

• 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

1. 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.
2. 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.
3. 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.

beef flank, teriyaki sauce, canola oil, garlic, fresh gingerroot, red pepper, sesame seeds

Taken from www.tasteofhome.com/recipes/grilled-asian-beef-ribbons/ (may not work)