Beef Skewers Recipe

Mince and combine

Peel and finely mince the garlic cloves and grate the fresh ginger (or mince finely). In a medium bowl whisk together soy sauce, olive oil, brown sugar, minced garlic, grated ginger, apple cider vinegar, Worcestershire sauce, black pepper and red pepper flakes until sugar dissolves and mixture is homogeneous.

Taste the marinade and adjust: add a pinch more sugar if you want sweeter, or 1/2 tsp more vinegar for brightness. Set aside.

Prepare the beef

Trim any excess fat from the beef. Cut the beef into 1 to 1 1/4-inch cubes, working with chilled meat so cuts are clean and even. Sprinkle the cubes lightly with the kosher salt and toss to distribute.

Marinate

Place the beef cubes into a resealable plastic bag or shallow dish. Pour the prepared marinade over the beef, pressing out excess air if using a bag and massage briefly so all pieces coat. Refrigerate for at least 30 minutes and up to 4 hours. (Do not exceed 6 hours to avoid overly softening the beef.)

Soak skewers (if using bamboo)

If using bamboo skewers, submerge them in water for at least 30 minutes before grilling to prevent burning. Metal skewers do not require soaking.

Thread the skewers

Remove beef from marinade, letting excess drip off (reserve marinade). Thread 4-6 cubes per skewer, leaving a small space between pieces so heat circulates and they cook evenly.

Preheat grill or pan

Prepare a medium-high grill or heat a heavy cast-iron skillet over medium-high heat. Oil the grill grates or skillet lightly with vegetable oil to prevent sticking.

Cook the skewers

Place skewers on the hot grill or skillet. Cook for 2.5–3 minutes per side, turning to brown all sides; total cook time should be about 8–10 minutes for medium-rare to medium depending on cube size and heat. Use an instant-read thermometer: aim for 125–130°F (51–54°C) for rare, 135°F (57°C) for medium.

Finish and rest

If desired, during the last minute of cooking brush the reserved marinade over the beef and let it sizzle (only if the marinade has been boiled for 3–5 minutes first to kill any raw-meat bacteria). Remove skewers from heat and let rest for 5 minutes to redistribute juices.

Transfer skewers to a platter. Sprinkle with sesame seeds and chopped scallions. Serve with lemon or lime wedges to squeeze over the skewers.

Serve hot with rice, flatbread, or a green salad. Leftover cooked beef can be refrigerated up to 3 days.