The Sticky Asian Beef Skewers are marinated in a rich, flavorful sauce made with soy, ginger, garlic, and honey. Grilled to perfection and brushed with a sticky glaze, these skewers make a fantastic appetizer or main course for gatherings or BBQs.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
For the Marinade and Glaze
½cupSoy Sauce (low sodium)
¼cupHoney
¼cupBrown Sugar (packed)
3tbspRice Vinegar
2tbspSesame Oil
1tbspFresh Ginger (grated)
3cupsGarlic (minced)
1tbspSriracha or Chili Paste (optional, for heat)
1tbspCornstarch
2tbspWater
For the Beef Skewers
450gBeef Sirloin or Flank Steak (thinly sliced against the grain)
8Wooden Skewers (soaked in water for 30 minutes)
1tbspSesame Seeds (for garnish)
2tbspFresh Cilantro (chopped, for garnish)
Lime Wedges (for serving)
Prepare the Marinade and Glaze
1
Mix the Marinade:
In a mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and Sriracha.
Reserve 1/4 cup of the marinade for glazing later.
Marinate the Beef:
Place the beef slices in a shallow dish or ziplock bag.
Pour the remaining marinade over the beef, ensuring each piece is well coated.
Cover and refrigerate for 30 minutes to allow the flavors to meld.
Prepare the Glaze
2
Heat the Marinade:
In a small saucepan, pour the reserved marinade and bring to a simmer over medium heat.
Thicken the Glaze:
In a small bowl, whisk together the cornstarch and water until smooth.
Slowly add the cornstarch mixture to the simmering sauce, whisking constantly.
Continue to cook for 3-4 minutes until the glaze thickens to a syrupy consistency.
Remove from heat and set aside.
Assemble the Skewers
3
Thread the Beef:
Remove the beef slices from the marinade, allowing any excess to drip off.
Thread the beef strips onto the soaked skewers, folding the meat in a zig-zag pattern.
Grill the Skewers
4
Preheat the Grill:
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Grill the Skewers:
Place the skewers on the grill and cook for 3-4 minutes per side, or until the beef is cooked to desired doneness.
During the last 2 minutes of grilling, brush the skewers generously with the prepared glaze, allowing the glaze to caramelize slightly.
Garnish and Serve
5
Plate the Skewers:
Arrange the skewers on a serving platter.
Garnish:
Sprinkle with toasted sesame seeds and fresh cilantro.
Serve with lime wedges for an extra burst of freshness.
Serving and Presentation
6
Serve the skewers immediately while hot, accompanied by a side of steamed rice or crispy Asian slaw.
For added heat, drizzle with extra Sriracha or chili oil.
Tips and Variations
7
Spicy Korean Skewers: Add 2 tbsp gochujang to the marinade for a Korean-inspired flavor.
Pineapple Beef Skewers: Alternate beef and pineapple chunks on the skewers for a sweet and savory combination.
Vegetarian Option: Replace the beef with firm tofu or portobello mushrooms and follow the same marinating and grilling process.
Gluten-Free Skewers: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Peanut Butter Glaze: Whisk 2 tbsp creamy peanut butter into the glaze for a nutty, rich finish.
Ingredients
For the Marinade and Glaze
½cupSoy Sauce (low sodium)
¼cupHoney
¼cupBrown Sugar (packed)
3tbspRice Vinegar
2tbspSesame Oil
1tbspFresh Ginger (grated)
3cupsGarlic (minced)
1tbspSriracha or Chili Paste (optional, for heat)
1tbspCornstarch
2tbspWater
For the Beef Skewers
450gBeef Sirloin or Flank Steak (thinly sliced against the grain)
8Wooden Skewers (soaked in water for 30 minutes)
1tbspSesame Seeds (for garnish)
2tbspFresh Cilantro (chopped, for garnish)
Lime Wedges (for serving)
Directions
Prepare the Marinade and Glaze
1
Mix the Marinade:
In a mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and Sriracha.
Reserve 1/4 cup of the marinade for glazing later.
Marinate the Beef:
Place the beef slices in a shallow dish or ziplock bag.
Pour the remaining marinade over the beef, ensuring each piece is well coated.
Cover and refrigerate for 30 minutes to allow the flavors to meld.
Prepare the Glaze
2
Heat the Marinade:
In a small saucepan, pour the reserved marinade and bring to a simmer over medium heat.
Thicken the Glaze:
In a small bowl, whisk together the cornstarch and water until smooth.
Slowly add the cornstarch mixture to the simmering sauce, whisking constantly.
Continue to cook for 3-4 minutes until the glaze thickens to a syrupy consistency.
Remove from heat and set aside.
Assemble the Skewers
3
Thread the Beef:
Remove the beef slices from the marinade, allowing any excess to drip off.
Thread the beef strips onto the soaked skewers, folding the meat in a zig-zag pattern.
Grill the Skewers
4
Preheat the Grill:
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Grill the Skewers:
Place the skewers on the grill and cook for 3-4 minutes per side, or until the beef is cooked to desired doneness.
During the last 2 minutes of grilling, brush the skewers generously with the prepared glaze, allowing the glaze to caramelize slightly.
Garnish and Serve
5
Plate the Skewers:
Arrange the skewers on a serving platter.
Garnish:
Sprinkle with toasted sesame seeds and fresh cilantro.
Serve with lime wedges for an extra burst of freshness.
Serving and Presentation
6
Serve the skewers immediately while hot, accompanied by a side of steamed rice or crispy Asian slaw.
For added heat, drizzle with extra Sriracha or chili oil.
Tips and Variations
7
Spicy Korean Skewers: Add 2 tbsp gochujang to the marinade for a Korean-inspired flavor.
Pineapple Beef Skewers: Alternate beef and pineapple chunks on the skewers for a sweet and savory combination.
Vegetarian Option: Replace the beef with firm tofu or portobello mushrooms and follow the same marinating and grilling process.
Gluten-Free Skewers: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Peanut Butter Glaze: Whisk 2 tbsp creamy peanut butter into the glaze for a nutty, rich finish.
