Beef On A Stick Recipe

Prepare steak

Pat the flank steak dry with paper towels. Slice the steak across the grain into 1/4- to 1/2-inch wide strips about 4–5 inches long so they will fit on skewers and cook quickly and evenly.

Make marinade

In a medium bowl, whisk together soy sauce, vegetable oil, brown sugar, rice vinegar, lime juice, minced garlic, grated ginger, black pepper, and chili flakes (if using) until the sugar dissolves and the mixture is homogenous.

Marinate beef

Place the sliced beef in a resealable plastic bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are coated. Press out excess air and seal (or cover). Refrigerate and marinate at least 30 minutes, ideally 2–4 hours for more flavor. Do not marinate more than 8 hours to avoid overly soft texture from the acid.

Soak skewers (if wooden)

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

Thread beef onto skewers

Remove the marinated beef from the refrigerator. Drain excess marinade (reserve marinade for brushing if you plan to cook it down). Thread 3–4 strips of beef onto each skewer, leaving a little space between pieces so heat circulates and edges crisp. Season lightly with 1/4 tsp salt distributed across skewers.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or set an oven broiler on high and position rack 6 inches from heat source. Oil the grill grates lightly to prevent sticking.

Cook skewers

Place skewers on the preheated grill or under the broiler. Cook for about 2–3 minutes per side, turning once or twice, until the exterior is nicely charred and internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Total cooking time will be 6–9 minutes depending on thickness and desired doneness.

Optional glaze

If you reserved marinade, bring it to a rolling boil in a small saucepan and boil 3–4 minutes to kill bacteria and slightly reduce to a glaze. Brush the cooked skewers once with the reduced marinade during the last 30 seconds of cooking (or immediately after removing from heat).

Finish and garnish

Lightly brush cooked skewers with 1 tsp sesame oil if using. Sprinkle with toasted sesame seeds and chopped cilantro. Let the skewers rest for 2 minutes before serving to allow juices to redistribute.

Serve

Serve the beef on a stick hot as an appetizer or main — with steamed rice, grilled vegetables, a simple cucumber salad, or dipping sauces (hoisin, extra soy, or chili-garlic sauce) on the side.