Asian Beef Skewers

Asian Beef Skewers

Vivian Chu 0

"Ginger flavored beef skewers are excellent as an appetizer as well as an entree."

Ingredients 2 h 40 m {{adjustedServings}} servings 135 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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  1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
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Reviews 351

  1. 488 Ratings


OMG! This is Absolutely Amazing! The meat practically "melts in your mouth" it comes out so tender and juicy! The marinade and instructions are spot on except for the marinade timing of "2 hours or overnight". That leaves a lot of room for interpretation. I would highly recommend a minimum of at least 8 hours and overnight for maximum effect. I used low sodium soy sauce to avoid this being overly salty. I also used 1 Tbsp. of sherry and 2 Tbsp. of rice vinegar so if you don't have sherry you could easily sub that for the whole thing. I would also recommend using a sweet or mild bbq sauce, not anything spicy or smokey. I didn't have fresh ginger on hand so I used a 1/2 tsp. of dry ginger plus a bit of Chinese five spice powder. I poured everything into a ziploc bag and let it go! What could be simpler? The results were nothing less than fabulous and as the submitter states these are excellent as an appetizer or an entree. This recipe is a definite keeper!


Wow! This was just like they serve in the restaurants! Loved it. Here are my alterations. Didn't have any sherry, so substitued rice vinegar. Was wonderful! Used extra clove of garlic. Marinaded 4 hours and came out perfect- not too salty as some reviewers warned against. I also boiled the remaining marinade (boil at least 3-5 minutes), adding a little soy sauce. I used this sauce on jasmine rice with chopped green onions and it was the perfect match for the beef.


THIS WAS DELICIOUS. I only gave four stars, though, because it was more ingredients and a more expensive cut of meat than a mixture I already use. I use: ROUND STEAK (cut against the grain, approx. 1/8 in. thick),fresh minced garlic, chopped green onion, ground ginger(or oriental '5-spice' powder), chicken broth, sherry, and soy sauce. I don't think the flank steak, fresh ginger, Hoisin sauce, and bbq sauce did anything MORE for it. Will definitely make again, but with my changes; it's cheaper and I think, just as good. Oh, and I use this same sauce/marinade for the meat for stir-fry made on the stove also(not just for skewers on the grill). It's great cooked and then mixed with (stir-fried) veggies. For chicken, it is outstanding, also.