牛肉串 Beef On A Stick (4) Recipe

Prepare beef

Trim excess fat from the steak and slice across the grain into strips about 1/4 inch thick and 3–4 inches long so they can fold on skewers. If tougher cut, partially freeze 20–30 minutes to make slicing easier.

In a medium bowl combine soy sauce, hoisin, rice wine, sesame oil, brown sugar, minced garlic, grated ginger, crushed Sichuan peppercorns (if using), black pepper and chili flakes. Whisk until sugar dissolves and mixture is uniform.

Add the sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate more than 6 hours for best texture.

If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high (about 425°F / 220°C) or heat a heavy skillet / grill pan over medium-high heat. Lightly oil the grill grates or pan with the vegetable oil.

Remove beef from refrigerator and thread 2–3 strips of beef onto each skewer, folding or overlapping slightly so meat is secure but not packed too tightly. Aim for 4 finished skewers total.

Place skewers on the hot grill or skillet. Cook 2–3 minutes per side, turning once or twice, until nicely charred at the edges and cooked to medium (internal temp ~130–135°F / 55–57°C) or to your preferred doneness. Avoid overcooking—thin strips cook quickly.

If marinade remains in the bowl, bring to a boil in a small saucepan for 1–2 minutes and brush on skewers during the last minute of cooking for extra glaze (optional).

Transfer cooked skewers to a plate and let rest 2 minutes before serving.

Garnish with thinly sliced green onions and toasted sesame seeds. Serve with lime or lemon wedges and the optional dipping sauce.

Combine chili-garlic sauce, soy sauce, rice vinegar and honey (or sugar) in a small bowl. Stir until smooth. Taste and adjust sweetness or acidity as needed. Serve alongside skewers.