Thai Ribbons (Satay) 1 lb round or flank steak 3 tablespoon soy sauce 3 tablespoon rice wine or sherry 3 cloves garlic finely 2 tablespoon finely chopped ginger 1/2 teaspoon dried hot chili pepper Cut steak across the grain into 1/4 inch slices. In a shallow casserole, mix together remaining ingredients. Add meat, cover and refrigerate for at least 4 hours, overnight if possible. Soak bamboo skewers in water for 30 minutes before threading with meat. This prevents them from burning. Remove meat and reserve marinade. Thread each slice lengthwise onto a bamboo skewer, in an interlacing fashion. Keep ribbons of meat flat for uniform cooking--do not bunch up the meat. Grill ribbons or grill over hot coals for 3-4 minutes per side, basting with reserved marinade. Makes about 30 ribbons or 15 appetizer servings. Yield: 30