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Beef Skewers are one of the easiest, most crowd pleasing things you can throw on the grill, and these Asian style ones are packed with flavor from a quick soy, hoisin, garlic, and ginger marinade. Thin sliced flank steak soaks up all that savory goodness, then grills in just minutes over high heat. They are my go to for summer cookouts because they cook fast and disappear even faster. If you love grilling beef, our London broil marinade is another favorite.
Slicing the steak thin and threading it onto skewers means big flavor and a quick few minutes on the grill.
Beef Skewers Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 6 minutes
- ⏳ Total Time: 2 hours 16 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 190kcal
- 🌶️ Flavor Profile: Savory, garlicky, and slightly sweet with soy, hoisin, and ginger
- ✋ Difficulty: Easy, even simpler than our grilled sirloin steak
Quick Answer
Slice flank steak thinly on the bias and place it in a zip top bag. Whisk together hoisin sauce, white wine, soy sauce, barbecue sauce, chopped green onions, minced garlic, and fresh ginger, then pour it over the beef and marinate for at least 2 hours. Thread the marinated beef onto skewers and grill over high heat, preferably charcoal, for about 3 minutes per side until cooked to your liking.
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Why This Recipe Works
Click to see the technique science
- A bold, savory marinade. Soy sauce, hoisin, garlic, and ginger pack big Asian flavor into the beef in just a couple of hours.
- Thin sliced steak cooks fast. Slicing the flank steak thin on the bias means it soaks up marinade and grills in just minutes.
- Flank steak is budget friendly. An affordable cut turns tender and flavorful thanks to the acidic, savory marinade.
- Perfect for the grill. High heat, ideally charcoal, gives the skewers a smoky char that takes them over the top.
- Great for a crowd. Skewers are easy to serve, fun to eat, and cook quickly, making them ideal for cookouts and parties.
Why You’ll Love This Recipe
- They are packed with bold soy, hoisin, garlic, and ginger flavor.
- They use budget friendly flank steak and grill in just minutes.
- They are a perfect cookout dish, right alongside our grilled rib eye steaks.
Key Ingredients
A handful of pantry sauces and aromatics make the bold marinade for these beef skewers.
- Flank steak: A lean, flavorful cut that turns tender when sliced thin and marinated.
- Soy sauce and hoisin: The savory, slightly sweet base of the Asian marinade.
- White wine and BBQ sauce: Add depth and a touch of tangy sweetness to the marinade.
- Garlic and ginger: Fresh aromatics that give the beef its signature savory punch.
- Green onions: Chopped into the marinade for a fresh, mild oniony bite.
See recipe card for exact quantities.
Variations and Substitutions
These beef skewers are easy to adapt.
- Use sirloin, skirt steak, or thin sliced ribeye in place of flank steak.
- Add a tablespoon of sesame oil or a drizzle of honey to the marinade for extra richness.
- Thread veggies like bell peppers, onions, and mushrooms between the beef for kabobs.
- Serve them with a spoonful of fresh chimichurri sauce for a bright, herby finish.
How to Make Beef Skewers
- Slice the flank steak thinly on the bias and place it in a zip top bag. Whisk together the hoisin, white wine, soy sauce, BBQ sauce, green onions, garlic, and ginger, pour it over the beef, and marinate for at least 2 hours.
- Thread the marinated beef strips onto skewers, weaving thin slices back and forth so they stay on the skewer.
- Grill over high heat, preferably charcoal, for about 3 minutes per side, or until cooked to your desired doneness. Serve and enjoy.
Recipe Tips & Tricks
- Slice the steak thin against the grain on the bias so the skewers stay tender.
- Marinate at least 2 hours, or overnight, for the deepest flavor.
- Soak wooden skewers in water for 30 minutes first so they do not burn on the grill.
- Use high heat, ideally charcoal, for a quick sear and a smoky char.
- Do not overcook, since thin beef cooks in just a few minutes per side.
- Let them rest a couple of minutes off the grill before serving so the juices settle.
Serving Ideas and Suggestions
These Asian beef skewers are a cookout favorite, so pile them on a platter with sliced green onions and sesame seeds and let everyone grab a skewer. They are fun, fast, and always a hit at summer get togethers.
Serve them over steamed rice or alongside our beef and broccoli for an Asian inspired spread, or with creamy mashed sweet potatoes and a crisp salad.
Leftover beef is delicious sliced off the skewers and tossed into fried rice, noodle bowls, or lettuce wraps the next day.
Beef Skewers FAQs
Flank steak is great because it is lean, flavorful, and tender when sliced thin against the grain. Sirloin, skirt steak, and thin sliced ribeye also work well for skewers.
Marinate the beef for at least 2 hours so it soaks up the soy, hoisin, garlic, and ginger flavor. Overnight is even better. Avoid marinating much longer than 24 hours, since the acid can break the meat down too much.
Yes. Cook them under a broiler on a foil lined sheet for a few minutes per side, or sear them on a grill pan or cast iron skillet over high heat until charred and cooked through.
Yes. Soak wooden skewers in water for at least 30 minutes before threading the beef so they do not burn or splinter on the hot grill. Metal skewers do not need soaking.
Slice the flank steak thin and against the grain, marinate it well, grill over high heat just until done, and do not overcook. Resting the skewers a couple minutes after grilling keeps them juicy.
Absolutely. Marinate the beef up to a day ahead, and thread the skewers a few hours before grilling. Keep them covered in the fridge until you are ready to fire up the grill.
Made these Asian beef skewers? I would love to hear how they turned out, leave a comment and a star rating below and tell me what you served them with!
Asian Steak Skewers
Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons white wine
- 1/4 cup soy sauce
- 1 teaspoon barbeque sauce
- 2 green onions chopped
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger root
- 1 1/2 pounds flank steak
Instructions
- Cut steak on the bias super thin. Place in a ziplock bag. Mix the remaining ingredients together and pour over steak. Marinate for at least 2 hours. Place on skewers. Grill over high heat (charcoal preferred) for 3 minutes on each side or until desired doneness. Serve and enjoy!
Nutrition
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