Tender Beef On A Stick (4) Recipe
Make Tender Beef On A Stick (4) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated beef skewers
Skewers & finishing
Method
Marinated beef skewers
- 1
Prepare beef
Trim visible fat and silver skin from the beef. Cut the beef into uniform 1-inch (2.5 cm) cubes so they cook evenly. Pat the cubes dry with paper towels.
- 2
Make marinade
In a medium bowl combine olive oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, minced garlic, grated ginger, sea salt, black pepper, smoked paprika and red pepper flakes. Whisk until sugar dissolves and mixture is uniform.
- 3
Marinate
Place the beef cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the beef, massaging to coat all pieces. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. (Do not exceed 6 hours to keep meat texture tender.)
Skewers & finishing
- 4
Prepare skewers & preheat
If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning. Remove beef from refrigerator 15 minutes before cooking to bring toward room temperature. Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). If broiling, position rack 6 inches from the broiler and preheat.
- 5
Assemble skewers
Thread beef cubes onto skewers leaving a little space between pieces so heat can circulate. For even cooking, place 6–8 cubes per skewer depending on skewer length. Arrange skewers on a baking sheet in a single layer while you heat the grill.
- 6
Cook the skewers
Place skewers on the preheated grill or grill pan. Cook for about 2.5–3 minutes per side, turning once or twice, until a medium-rare to medium internal temperature of 130–140°F (54–60°C) is reached. If you prefer medium-well, cook a bit longer, about 3–3.5 minutes per side. Avoid overcooking to keep the beef tender.
- 7
- 8