Bbq Beef On Stick (4) Recipe

Prepare beef and marinade

Trim excess fat from the beef and cut into roughly 1/2-inch cubes so they thread easily on skewers and cook quickly.

In a medium bowl, whisk together 1/2 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons hoisin, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 1 tablespoon vegetable oil, minced garlic, grated ginger, smoked paprika, black pepper, and red pepper flakes until sugar mostly dissolves.

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours. For best flavor, marinate up to 8 hours but not longer than 12 hours to avoid excessively soft texture.

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Remove beef from the refrigerator 20 minutes before grilling to take the chill off. Reserve the marinade for later (do not use reserved marinade raw as-is on cooked meat unless boiled first).

Thread the marinated beef cubes onto 4 skewers, leaving a little space between pieces so heat circulates and edges char evenly. Pack tightly enough to hold but not so tight that interior can't cook.

While beef comes to room temperature, mix 1/2 cup barbecue sauce, 1 tablespoon honey, 1 teaspoon soy sauce and 1 tablespoon water in a small bowl. Whisk until smooth. Reserve a small portion (about 1 tablespoon) in a separate bowl for final finishing so you have uncontaminated sauce for after cooking.

Preheat grill to medium-high (about 400°F / 200°C) for direct grilling. If using a stovetop grill pan, heat over medium-high until hot and lightly oiled.

Place skewers on the preheated grill. Cook 2–3 minutes without moving to develop good sear, then flip and cook another 2–3 minutes. Continue rotating every 2–3 minutes total for 8–10 minutes, depending on cube size and desired doneness. Aim for an internal temperature of 130–135°F for medium-rare, 140–145°F for medium; adjust time if you prefer well-done.

During the last 3–4 minutes of grilling, brush the exposed beef with the basting sauce (use the portion reserved for cooking). Turn and baste each side once more so sauce caramelizes but does not burn. If flare-ups occur, move skewers to a cooler part of the grill until flames subside.

When skewers reach desired doneness, remove from grill and let rest on a tray for 5 minutes. After resting, brush once with the reserved uncontaminated tablespoon of sauce for a glossy finish.

Sprinkle skewers with sesame seeds and sliced green onions if using. Serve the BBQ beef on the stick hot as an appetizer or with steamed rice/vegetables as a main.

If you reserved any raw marinade, bring it to a boil in a small saucepan for at least 3–4 minutes and use as extra dipping sauce (this renders it safe).