February 20, 2012 by David Gillaspie
Take the right approach. Start with clean gear.
Find the right victim and marinate.
Adding color and nutrition is a must.
For more color and flavor, find more to add to the recipe.
Roll the meat out on a hot griddle, two minutes each side, or less.
Checking in with Rachael Ray.
Slice the beef on the bias. Keep it thin.
Back on the grill for the finish. Clean the cutting board in between turns.
Wrap up the ingredients with a tortilla and add extra greens.
Whether your dinner ends up looking like fried snake, boiled night crawlers, or regular worms, it is beef strips seasoned to mouth watering perfection. You might use chicken or pork. Let others use the belly crawling meats.
You’ll notice a lack of drinks. Thanks intentional. Pour what you need into a glass. Your option.
For more Rachael Ray, click for her Thirty Minute Meals.