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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 mins
For the Marinade and Glaze
½ cup Soy Sauce (low sodium)
¼ cup Honey
¼ cup Brown Sugar (packed)
3 tbsp Rice Vinegar
2 tbsp Sesame Oil
1 tbsp Fresh Ginger (grated)
3 cups Garlic (minced)
1 tbsp Sriracha or Chili Paste (optional, for heat)
1 tbsp Cornstarch
2 tbsp Water
For the Beef Skewers
450 g Beef Sirloin or Flank Steak (thinly sliced against the grain)
8 Wooden Skewers (soaked in water for 30 minutes)
1 tbsp Sesame Seeds (for garnish)
2 tbsp Fresh 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:
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:
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:
Garnish:
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
½ cup Soy Sauce (low sodium)
¼ cup Honey
¼ cup Brown Sugar (packed)
3 tbsp Rice Vinegar
2 tbsp Sesame Oil
1 tbsp Fresh Ginger (grated)
3 cups Garlic (minced)
1 tbsp Sriracha or Chili Paste (optional, for heat)
1 tbsp Cornstarch
2 tbsp Water
For the Beef Skewers
450 g Beef Sirloin or Flank Steak (thinly sliced against the grain)
8 Wooden Skewers (soaked in water for 30 minutes)
1 tbsp Sesame Seeds (for garnish)
2 tbsp Fresh 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:
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:
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:
Garnish:
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.
Sticky Asian Beef Skewers
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