Samurai Beef Sticks Recipe

Marinate beef

Slice flank steak thinly against the grain into roughly 1/8–1/4-inch strips. In a bowl, whisk together 1/2 cup soy sauce, 2 tbsp brown sugar, 2 tbsp mirin, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, 1 tbsp vegetable oil and 1/2 tsp black pepper. Add beef slices and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.

Assemble beef and additions on skewers

If using wooden skewers, ensure they were soaked 30 minutes. Thread each skewer with an arrangement: a piece of marinated beef (folded or rolled to fit), a pineapple cube, a scallion piece, and repeat so each skewer holds 3–4 beef strips and 2–3 pineapple/scallion segments. Reserve any extra marinade for basting (see safety note: discard marinade that contacted raw beef unless boiled).

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly. Place skewers on the grill and cook 2–3 minutes per side, turning once, until beef is browned and pineapple shows char marks (internal beef should reach at least 145°F if using a thermometer). During the first minute after flipping, lightly brush skewers with reserved marinade that has been boiled for 1 minute (or made fresh) to avoid raw juices on cooked meat. Total cook time 5–7 minutes depending on thickness.

Prepare seasoned pork

In a skillet over medium heat, add 1 tsp neutral oil and heat until shimmering. Add 3/4 lb ground pork and cook, breaking up with a spoon, until mostly cooked through (about 4–5 minutes). Stir in 1 tbsp soy sauce, 1 tbsp hoisin, 2 tbsp finely chopped scallion, 1 minced garlic clove, 1/2 tsp toasted sesame oil, 1/4 tsp white pepper and 1 tsp cornstarch. Cook 1–2 more minutes until pork is glossy and slightly sticky. Remove from heat and let cool slightly.

Stuff or serve with skewers

Option A: Spoon small quenelles (1–2 tbsp) of the warm seasoned pork into a shallow groove on each plated skewer or skewer alongside small folded portions of pork between beef layers when assembling. Option B: Serve the seasoned pork as an accompaniment in a small bowl so guests can add it to skewers or eat alongside.

Prepare shredded vegetables

Thinly shred 1 cup red cabbage and julienne or shred 1 cup carrot. Toss together in a bowl. Dress lightly with a pinch of salt and 1/2 tsp rice vinegar or lime juice if desired (optional).

Add to skewers and plate

When you grill skewers, you may thread small bundles of shredded veggies on the end of skewers or place shredded vegetables on the plate beneath the skewers as a bed. Scatter remaining chopped scallions over finished skewers for freshness.

Make sauce

In a small saucepan combine 1/4 cup soy sauce, 1/4 cup water, 1.5 tbsp brown sugar, 1 tbsp hoisin, 1/2 tsp grated ginger, 1/2 minced garlic clove and 1/4 tsp chili flakes if using. Bring to a gentle simmer, stirring to dissolve sugar. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk slurry into simmering sauce and cook 30–60 seconds until slightly thickened. Remove from heat and stir in 1 tsp sesame seeds. Keep warm until serving.

Safety note

If you used reserved marinade from raw beef, boil it for at least 1 minute before using as a baste or discard it and use freshly made sauce for basting.

Arrange grilled skewers on a platter over the shredded vegetable bed. Spoon or place small portions of seasoned pork alongside or between skewered beef pieces per your chosen option. Garnish with extra chopped scallions, a sprinkle of sesame seeds and lime wedges. Serve immediately with the warm dipping sauce.