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Asian beef skewers recipe

Asian beef skewers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

These ginger infused beef kebabs make excellent party nibbles. Try leftovers on a sandwich!

511 people made this

IngredientsServes: 6

  • 3 tablespoons hoisin sauce
  • 3 tablespoons sherry
  • 4 tablespoons soy sauce
  • 1 teaspoon barbecue sauce
  • 2 spring onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh root ginger
  • 700g skirt steak
  • skewers

MethodPrep:20min ›Cook:6min ›Extra time:2hr4min › Ready in:2hr30min

  1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbecue sauce, onions, garlic and ginger.
  2. Cut steak across grain on a diagonal into .5cm slices. Place slices in a large resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  3. Preheat an outdoor barbecue for high heat. Discard marinade, and thread steak on skewers.
  4. Oil the cooking grate. Barbecue skewers 3 minutes per side, or to desired doneness.

No barbecue?

Try cooking these skewers on a griddle pan if you don't have a barbecue or if it is too cold outside!

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(528)

Reviews in English (382)

These are so tasty and really quick to cook once prepped. Must be eaten straight away though as they can dry up quickly!-10 Sep 2013

great dish for a midnight supper thoroughly enjoy great recipe....-31 Jul 2011

Something else.:-)-09 Apr 2010

The Meatwave

Have I mentioned before how much I love kabobs? If I haven't, let me take a second to profess the deepest affection that I have for these sticks of meat. Kabobs done right are just about everything I want out of a grilled food: they're loaded with flavor they grill fast they maximize the surface area of the food, which creates more opportunity for wonderful caramelization over the high heat and they seem to get everyone crowded around the grill, cooking their own food like nothing else can. I realized for all the kabobs I've made, I have not done them justice on the blog, so we're about to go all kabob crazy up in here, coming at you with one kabob recipe after another. First up is an Asian beef skewer, which might not actually be a true kabob, but it's been a mainstay in my repertoire year after year, continually being a Meatwaver favorite, so that makes it number one on my list to share out to the masses.

The greatness of these skewers are their simplicity. The marinade is a fairly standard mixture of Asian flavors: hoisin, soy sauce, sherry, green onions, garlic, ginger, and some barbecue sauce to round it out. These are all ingredients that I normally have on hand in the house, or can easily get at any supermarket, making it an easy marinade to whip up at anytime, which might be one reason it's been a constant go-to skewer.

Then adding to the greatness is the call for flank steak. Up there with skirt steak, flank is one of my favorites to grill. This relatively inexpensive cut of beef is perfect for searing over extremely high heat because it cooks fast and remains tender with a nice beefy flavor. The secret to flank steak (and skirt as well) is to cut it against the grain, which is how to retain its tenderness. So for the skewers, I sliced the steak on a bias, against the grain, to create slices about 1/4" thick and 2" wide. Along with ensuring tenderness, this size cut also created a large surface area that would later be the bed for the intense caramelization that will occur when grilled.

That's all there is to these skewers, a simple marinade and properly cut strips of flank steak. Now it was just a matter of combining the two and playing the waiting game. I let these sit in fridge overnight, ensuring that as much of the marinade seeped into the meat as possible, flipping the bag a few times to make sure all the strips of steak were getting their fair share of the flavor party that was going on.

After a good night's rest, it was time to skewer. I always use bamboo skewers, but a word of caution in using these, always soak them for at least 30 minutes before threading kabobs. Bamboo skewers will easily catch fire and burn away over the grill, they need to be probably water logged to avoid this, and then they're still only good for quicker cooking kabobs, ones that take about 15 minutes or less to grill. After my skewers were properly soaked, I threaded the meat on by folding each strip of steak over 3 times, pressing the skewer through the middle, then spreading the beef out along the stick.

With the all the meat skewered, it was off to the grill. Over the highest heat, these cooked as quickly as 1-2 minutes per side, but as the heat subsided to its normal medium-high, they took 3-4 minutes per side. The sweet marinade on these big flat pieces of beef created a steak encrusted in an intense Asian flavor. The Meatwaver response to these this time around was the same as always, everyone reveled in the taste and the uninitiated wanted to know what was causing such joy to come to there taste buds. So I told them, and they were taken aback when finding out that such a simple marinade resulted in the deepest of flavor. I really enjoy this reaction, and partner that with the ease and low cost of making these Asian beef skewers, they will not be coming off my menu anytime soon.

Keto Japanese Beef Skewers – Kushiyaki

Our third entry into our yakitori series is Keto Japanese Beef Skewers – Kushiyaki, although technically it isn’t a yakitori since it isn’t chicken.

But since kushiyaki, which means ‘skewer BBQ’, is often clumped together in the yakitori section of restaurant menus, we figured we’d do the same!

Plus, it probably is much easier to secure some beef rather then quail eggs, chicken skin, shiso and other specific yakitori ingredients!

The recipe for this is actually quite simple, and with certain meats like beef, simple is all you need.

We provided 2 ways to enjoy these Keto Japanese Beef Skewers that will complement a BBQ along side our Keto Japanese Chicken Skewers and Keto Japanese Chicken Meatballs perfectly!

The 1st way is utilizing the same sauce as the other yakitori with some added garlic. The other is by just squeezing some lemon juice onto the beef before serving.

At our BBQs, we actually do half with yakitori sauce, and the other half with the lemons as we find the contrasting flavors to pair very well together! Either way, you never can go wrong with a BBQ skewers!

When making this dish, I strongly suggest you take a look at our other yakitori recipes because the recipes are similar and often can be combined to make a variety of skewers to enjoy.

This dish is low-carb/keto friendly at

1-2g carbs per skewer and if you are looking to make this your main meal, I would say 3-4 skewers would fill a person up.

The special ingredients needed for this recipe are Soy Sauce, Swerve/Monkfruit, Bonito Flakes, Toasted Sesame Seed (optional), and Japanese Cooking Sake (can be replaced with dry sherry). All these can be picked up on Amazon (aside from Japanese sake) or a local Asian Supermarket.

Prepping Time 15M

Cooking Time 5M

Total Time 20M

Serving 3-4 Skewers


  • 1/3 lb Thin Strips of Rib Roast, Chuck, or Top Sirloin (we used Top Sirloin)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 3-4 Wooden Skewers
  • 1/8 tsp Toasted Sesame Seed (optional)
  • 1/2 Stalk of Green Onion (optional topping)
  • 3 tbsp Soy Sauce
  • 4 1/2 tbsp Japanese Sake
  • 1 1/2 tbsp Water
  • 2 tbsp Swerve/Monkfruit
  • 1/2 Cup Bonito Flakes
  • 5-7 Garlic Cloves


1) Gather all the ingredients.

2) Cut beef into 1 x 1 inch strips/squares and sprinkle salt and pepper on both sides. For best results, let salt marinate into beef for 10 minutes at room temperature.

3) Soak wooden skewers in water for at least 10 minutes.

4) Slice optional green onions and set aside (we slice them at a 45 degree angle).

5) If using Sauce 2, skip to step 7b). If using Sauce 1, finely dice 1 clove of garlic and cut the renaming garlic clove in halves. Set aside.

6) In a stove top pot, add all the ingredients for the sauce – Soy Sauce, Japanese Sake, Water, Swerve/Monkfruit, Bonito Flakes, and half of the diced garlic – and bring to boil. Once boiling, reduce to simmer heat and let sauce reduce for 7-10 minutes or until slightly reduced. Once reduced, strain sauce with strainer and make sure to squeeze/press any excess sauce from the bonito flakes. Note – if you are making more sauce, it will take longer to reduce.

7a) For Sauce 1, skewer each piece of beef. For every 2-3 pieces of meat, place garlic halve in between as shown in picture below.

7b) For Sauce 2, skewer each piece of beef.

8a) For Sauce 1, preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Take a basting brush and generously brush sauce on each skewer and cook covered for 2 minutes. Flip beef after 2 minutes and baste once again. Cover and cook for an additional 1-2 minute until meat reaches your liking. Discard remaining basting sauce. Serve with sprinkle of optional Toasted Sesame Seed and green onions.

8b) For Sauce 2, preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill and cook covered for 2 minutes. Flip beef after 2 minutes , cover and cook for an additional 1-2 minute until meat reaches your liking. Serve with lemon wedges and sprinkle of optional Toasted Sesame Seed and green onions.

Hope you enjoy your low-carb/keto Japanese Beef Skewers – Kushiyaki!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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Easy Asian beef recipes to try at home

Cantonese one-pot braised beef with radish

This Chinese beef recipe holds a special place in my heart. In my hometown, Canton, it’s famous both as street food and as a main course in restaurants. Tender beef, flavorful radish soaked in the creamy beef broth, this one-pot recipe makes a great family dinner.

Classic Asian beef recipe – Mapo tofu with ground beef

I love ground pork Mapo Tofu. But if you are a beef-lover, why not switch pork with beef? This spicy mapo tofu uses basic ingredients, and you can make it at home just in minutes.

Instant pot Mongolian beef

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Sweet and sour tangerine beef

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King oyster mushroom and beef stir-fry

This Asian beef recipe is high in protein, low in fat, and jam-packed with nutrition. You can also substitute king oyster mushrooms with the ones of your choice. Check out the recipe on our blog to make your own!

Asian beef noodle soup with bok choy

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Sri Lankan beef curry

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It may look like a regular steak, only tastes better. What makes this Korean-style grilled flank steak special is the sauce. Originated in Argentina, the Korean version of Chimichurri sauce is sweet and fragrant. Poured on the grilled steak, even picky eaters will fall in love.

Beef Bibimbap

Bibimbap is a traditional Korean rice bow with sautée vegetables and meat on top. It is something you would order in a Korean restaurant but won’t make at home. Well, think again. It turns out that Bibimbap can be easy to make and delicious. Follow the instructions and give it a try.

Massaman coconut curry

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Hong Kong-style Luo Song soup

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Instant Pot Korean Beef Bowls

Ground beef is one of the most widely used ingredients in our kitchens. The good news is, if you happen to have ground beef in the fridge, you can make a tasty Korean bowl in 15 minutes. Sounds too good to be true? Check out the recipe on This Old Gal to give it a try.

  1. Slice the steak into small thin pieces approximately 3/4" square and 1/4" thick.
  2. Combine all the ingredients for the Marinade. Add the Marinade to the meat and mix well. Marinate for at least 1 hour.
  3. Soak the wooden skewers in water for at least 30 minutes. Insert the meat through the wooden skewers.
  4. Heat up the grill. Grill the meat for at least 2-3 minutes on each side, or until desired tenderness.
  5. Garnish the Lemongrass Beef Skewers with bits of crushed peanuts and sautéed scallion before serving.

To make the sautéed scallion, heat up a non-stick pan with 2 teaspoons cooking oil. When the oil is hot, add in the 1/4 chopped scallions. Add salt to taste. Slightly sautéed for 1 minute.

Thai Beef Skewers

One thing I constantly miss during the early stages of the Dukan Diet is Asian take-out, and my weakness is Thai food. To help I like to recreate my favorite Thai dishes at home where I have control of the ingredients. This simple recipe is a take on traditional Beef Satay using an Asian inspired marinade. During later phases you can also thread veggies on the skewers as well. Peppers, onions, and squash work great.

Dukan Diet Thai Beef Skewers
Dukan Phases: Attack Phase, Cruise Phase, Consolidation Phase, Stabilization Phase
Servings: 4
Serving Size: 1 skewer
Nutritional Information: 252 calories, 11.3 g of fat, .3 g of carbohydrates, 0 g of fiber, 34.9 g of protein

1/2 cup soy sauce
4 tsp plain rice vinegar
2 tsp toasted sesame oil
2 tsp fish sauce
2 tsp mirin
3 cloves garlic, finely chopped
2 tsp minced peeled fresh ginger
1 packet stevia
2 tsp red pepper flakes
Juice of 1 lime
1 pound lean sirloin steak, cut into cubes

1. In a bowl mix together the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic cloves, ginger, Stevia, lime juice, and the red pepper flakes.

2. Add meat and marinate over night.

3. Thread the meat onto the skewers (about 4 per skewer) and then grill for about 3 minutes per side or until cooked to your liking.

Combine half of the chopped green onions, the minced garlic, soy sauce, hoisin sauce and brown sugar in a medium sized bowl and mix until combined.

Place each strip of flank steak in the marinade and cover all sides of the meat with the marinade. Thread each strip of marinated meat onto its own bamboo skewer.

Heat your grill to medium heat (350ºF) and place the skewers directly over the heat. Grill for about 3-4 minutes per side until the flank steak reaches 135ºF for medium rare. Once the steak reaches 135º, remove from heat and let sit for five minutes before serving.

Serve with steamed rice, Asian inspired slaw or your other favorite Asian dishes and enjoy!

  • 1/4 cup Honey
  • 1/4 cup packed light brown sugar
  • 4 garlic cloves, minced
  • 1/4 cup soy sauce
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp sweet red chili sauce
  • 1 tbsp extra virgin oil
  • 1 1/2 pounds thick cut sirloin steak, cut into 1 1/2 inch cubes
  • 1 red onion, quartered, layers separated
  • 1 20 oz can sliced pineapple, drained, slices quartered.

Step 1

1. Make sauce- in a medium bowl whisk together honey, brown sugar, soy sauce, vinegar , sweet chili sauce and olive oil. Toss beef cubes in marniade . Marinade for 30 minutes
2. Thread Beef cubes, onion and pineapple on skewers
3. Grill on medium high for 5 minutes on each side, turn only once.
4. Serve skewers with brown rice

NOTE: for different flavor- use 1 tbsp thai red curry paste and omit garlic

A popular Japanese skewered and grilled dish that Westerners are quite familiar with is yakitori, which means skewered chicken (vegetables and chicken offal) grilled over an open flame. In the West, this term has been adopted to refer to almost anything that is skewered and grilled. Similarly, "yakitori-ya " refers to a Japanese restaurant that specializes in any type of skewered food.

While commonly enjoyed at restaurants, kushiyaki and yakitori can easily be made at home, especially during the summer when grilling is more popular.

This Japanese skewered beef recipe has a bold Asian flavor profile bursting with savory and sweet goodness from its soy sauce-based marinade. The sweetness of these beef skewers is reminiscent of a teriyaki sauce, yet the addition of Japanese sake, ginger, garlic, and scallions will remind you that this is not your average thick and sweet teriyaki skewer, but rather a sophisticated Asian beef dish.

Beef kushiyaki is a great main dish for an intimate family meal or large parties or potlucks. The recipe below can easily be multiplied to accommodate large parties.

The Best Grilled Asian Garlic Steak Kebabs

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With summer grilling season fast approaching, we can all use some new recipes for kabobs and skewers. Thinking about Memorial Day and Fourth of July? Then these Grilled Beef Kabobs are made for you!

They feature a delicious marinade that keeps the meat tender while giving you a burst of honey garlic flavor. If you’re feeding a crowd, then double or triple the recipe and feast away!

You’ll want to pick up at least 1 1/2 pounds of beef for these skewers. Top sirloin is usually the most economical cut along with chuck steak. You can use strip loin or tenderloin if you want to go all out. Happy grilling!

Watch the video: Σουβλάκι Κοτόπουλο. Άκης Πετρετζίκης (September 2021).