Ginger flavored beef skewers are excellent as an appetizer as well as an entree.
OMG! This is Absolutely Amazing! The meat practically "melts in your mouth" it comes out so tender and juicy! The marinade and instructions are spot on except for the marinade timing of "2 hours or overnight". That leaves a lot of room for interpretation. I would highly recommend a minimum of at least 8 hours and overnight for maximum effect. I used low sodium soy sauce to avoid this being overly salty. I also used 1 Tbsp. of sherry and 2 Tbsp. of rice vinegar so if you don't have sherry you could easily sub that for the whole thing. I would also recommend using a sweet or mild bbq sauce, not anything spicy or smokey. I didn't have fresh ginger on hand so I used a 1/2 tsp. of dry ginger plus a bit of Chinese five spice powder. I poured everything into a ziploc bag and let it go! What could be simpler? The results were nothing less than fabulous and as the submitter states these are excellent as an appetizer or an entree. This recipe is a definite keeper!
Read MoreThis is an ok recipe. Except I did not understand why the BBQ sauce is in there. I don't understand it. I replaced the BBQ sauce with 4 tablespoons brown sugar and it turned out much more authentic to Japanese and Korean.
Read MoreOMG! This is Absolutely Amazing! The meat practically "melts in your mouth" it comes out so tender and juicy! The marinade and instructions are spot on except for the marinade timing of "2 hours or overnight". That leaves a lot of room for interpretation. I would highly recommend a minimum of at least 8 hours and overnight for maximum effect. I used low sodium soy sauce to avoid this being overly salty. I also used 1 Tbsp. of sherry and 2 Tbsp. of rice vinegar so if you don't have sherry you could easily sub that for the whole thing. I would also recommend using a sweet or mild bbq sauce, not anything spicy or smokey. I didn't have fresh ginger on hand so I used a 1/2 tsp. of dry ginger plus a bit of Chinese five spice powder. I poured everything into a ziploc bag and let it go! What could be simpler? The results were nothing less than fabulous and as the submitter states these are excellent as an appetizer or an entree. This recipe is a definite keeper!
Wow! This was just like they serve in the restaurants! Loved it. Here are my alterations. Didn't have any sherry, so substitued rice vinegar. Was wonderful! Used extra clove of garlic. Marinaded 4 hours and came out perfect- not too salty as some reviewers warned against. I also boiled the remaining marinade (boil at least 3-5 minutes), adding a little soy sauce. I used this sauce on jasmine rice with chopped green onions and it was the perfect match for the beef.
THIS WAS DELICIOUS. I only gave four stars, though, because it was more ingredients and a more expensive cut of meat than a mixture I already use. I use: ROUND STEAK (cut against the grain, approx. 1/8 in. thick),fresh minced garlic, chopped green onion, ground ginger(or oriental '5-spice' powder), chicken broth, sherry, and soy sauce. I don't think the flank steak, fresh ginger, Hoisin sauce, and bbq sauce did anything MORE for it. Will definitely make again, but with my changes; it's cheaper and I think, just as good. Oh, and I use this same sauce/marinade for the meat for stir-fry made on the stove also(not just for skewers on the grill). It's great cooked and then mixed with (stir-fried) veggies. For chicken, it is outstanding, also.
Wow! Outstanding!! I had to make some changes because I didn't have sherry. Used sweet onion and substituted 1/4 tsp. powdered ginger because I didn't have ginger root.I use a grapefruit sliceing knife when I want to slice my meat very thin, it works great when meat is slightly frozen. Must slice this very thin. I doubled the marinade to make sure every piece was covered and marinated overnight(steak will thicken a bit from sitting in marinade)Cooked on grill and they were awesome!Don't over cook,just need to be slightly browned,they cook fast! So much better than restaurants.Thanks Vivian, I will be making this alot!!
I submitted this recipe 10(?) years ago. I'm glad people are still enjoying it. The original recipe calls for chinese barbecue sauce or sacha sauce. It has dried shrimp, garlic and other things in it. I can only find it at asian stores. I use a brand called Bull Head and you can get it in a 8.5 oz can I think the editors omitted it because they didn't know what I was talking about. Ten years ago asian markets weren't as common. Please try this recipe with sacha sauce!! My kids love it and we can't have a successful BBQ without it!
YUM YUM YUM!! I've tried this recipe several times now and I definitely agree w/using flank steak, I've tried tri tip also, but didn't hold the flavor as well as well. I felt it very important to use the right meat, once i used a quite pricey flank steak, then one from a lower end market, no comparison! the cheaper flank steak was chewy and wasn't as enjoyable. Stick to a good flank steak! Thanks for the great recipe!
Wow, this is a great recipe. I only cook recipes that have a lots of 5 star reviews. I was excited to try this one. We like things spicy so I added between 1/4 and 1/2 tsp. of hot red chili paste. It gave it just the right spiciness. I also cooked these on our indoor electric grill. I skipped the skewers, and just placed the meat directly on the grill. I buy my flank steaks at Costco, in a package of three, and automatically freeze them in seperate gallon size ziploc bags, so I just defrost(mostly) the meat in the fridge overnight, remove the meat to my plastic cutting sheet in the morning, and make the marinade directly in that bag, cut up the meat and throw it in the bag, tossing to coat. Anyway, it is a superb recipe, Thanks Vivian : )
WOW! These were awesome! I made these twice. First time was for dinner; we loved them but my husband thought they were a little salty. I also forgot to add the green onions the first time. Well, the second time I made them was for a barbeque yest. This time I added the green onions and I added half soy sauce and half Yoshida's marinade. They turned out perfect! All the guests were raving. Even the kids kept asking for more "meat on a stick." I HIGHLY recommend this recipe for a bbq get together. They are quick to cook and delicious to eat!!! Thanks for this recipe.
Excellent. Aside from the task of slicing the flank steak thinly (Hint: try slightly freezing it first), this was easy and won raves from my guests. Be sure to let it caramelize on the outside slightly when you grill them; gives them great texture, and they taste just like the Chinese restaurant appetizers (BBQ Beef Stick). Recommended for summer cook outs.
Excellent!!! I have made this twice already. The second time I did not slice it before cooking and it was not as tasty as the first time. I will go back to the original way. My husband and kids loved it as well.
This is an ok recipe. Except I did not understand why the BBQ sauce is in there. I don't understand it. I replaced the BBQ sauce with 4 tablespoons brown sugar and it turned out much more authentic to Japanese and Korean.
5 Stars plus+++ Absolutely delicious! I couldn't ask for more in an asian inspired meal! I marinated the flank steak for 5 hours. The ingredients were easy to put together. I used fresh grated ginger root, juice and all. I also added a couple dashes of Chinese Five Spice. I threaded the meat on about 9 skewers since I had about 1 pound of flank steak. I soaked the skewers for 30 minutes so it wont burn on the grill. I made sure the meat was all threaded the same way, flat on one side for even grilling. The cooking time was approximate, 3-4 minutes on each side on medium high heat or 375 degree. The meat was so juicy, tender, not hard or tough, plenty of flavors running through each piece of meat and every bite! good blend of marinade, nothing overpowering another. I suggest to those wanting to try this to try to use flank steak because it makes a huge difference - the meat practically MELTS in your mouth! The aroma just filled my house with this wonderful smell of ginger, bbq and beef. I think next time I will make a little more sauce because the sauce was finger licking awesome! Perfectly complemented, "Sesame Noodles," and "Chinese Almond Cookies," from this site. This is going into my recipe box to use again!! A definite keeper!
I made these (along with the Chicken Sate)for my son' birthday party and they were a smash hit. They were so good that they were gone before I got to even taste one!
I made this recipe tonight for 11 people and everyone loved it. It was very easy and had lots of flavor. My husband had a fantastic suggestion...thread the meat onto two skewers, instead of one, to prevent the meat from twisting around the skewer when turning.
These were great! I think the problem some people who find this too salty might be having is that they're using the wrong soy sauce. I used good stuff I got at the local Asian store and they were great, but my friend tried them with cheap soy sauce and they were just straight salt. just a suggestion for y'all... ;)
EXCELLENT!!!! Made for a wonderful appetizer. I will definitely be using this recipe again.
Awesome recipe!! I am not a big fan of the ginger root flavor. I will either cut back on the amount of ginger I use next time or use ginger powder. This is definitely the best skewers I have tasted. The flank steak was very tender.
never made skewers before, but tried this recipe when my son was visiting, and even though I doubled the recipe they were the first thing to go and everyone wanted more. Made it exactly as stated and wouldn't have changed a thing. Thanks for a delish addition to my bbq
Good marinade Vivian. I used this on round steak cut into strips and let them marinate all afternoon. I used garlic powder and added some lime juice (to act as a tenderizer) and also a couple of spoonfuls of brown sugar. Meat was tender and flavorful. Thanks for sharing.
I made this recipe for the first time for my daughter's graduation. They were such a hit, two people asked me for the recipe.I have made them twice since that time and there are never any left. I doubled the recipe to accomodate for extra people. Thanks so much for the recipe.
Excellent. One warning: make sure you use flank steak. My meat market only had one small flank steak so I used that and a top sirloin. I figured if I cut it thin enough it would be okay. It wasn't the taste was the same, but the flank steak was tender and the sirloin was not.
I've made this several times, and have gotten rave reviews each time. The two modifications I would suggest is to first at least double the marinade, and to substitute 1/4 to 1/3 of the soy sauce with pineapple juice. This changes the flavor slightly to more of a teriaki, and reduces the saltiness that several have complained about on this site. However, this is a permanent addition to our summer BBQs. Update: We tried something new last weekend due to running out of charcoal. Place the meat in a slow poker and cover with enough marinade to cover meat completely. Cook on low for 6 hours. The meat just fell apart. Serve over noodles and if you want, heat some of the marinade, thicken with roux, and it makes a wonderful sauce/gravy.
Wonderful. My husband raved about them. I used Petite Sirloin (it was more affordable)in place of the flank steak and it was very tender and easy to eat. I think I will use more garlic next time and possibly some red pepper flakes too. I served the skewers with Sesame Green Beans, sticky rice and Caravelle brand Sweet Chili Sauce which I buy at an Asian market. If you use bamboo skewers, don't forget to soak them in water for a couple hours. I was rushing things and didn't soak them long enough, so the tips caught fire on the grill.
This was delish. But save yourself a spoon/bowl to wash and just mix the marinade in the zipper bag. I'm all about doing things as efficiently as possible. Please note, skipping the bowl doesn't change the flavor of the beef at all. Oh, I used "light" soy sauce. Really yummy, something I'll make again.
I used the marinade for grilled steak (rather then skewers) and it was fabulous! I bet this would be a great marinade for pork or chicken too!
Wow! This recipe is better than any I've had at any oriental restaurant! I grilled them for a very short time on a very hot charcoal grill (3-4 minutes per side) which carmelized the edges. Fantastic! It helps to slice the flank steak with a very sharp, narrow knife while it's partially frozen. You really should try this one. My compliments to the cook!
I made these for Mother's Day this year along with some Shrimp Kabobs and Chicken Kabobs, but these Asian Skewers were the BEST!!!! Everyone loved them. They tasted like I ordered Asian Carryout, but much better. I am planning on making them for a camping trip this fall.
These skewers are great! My kids love them and they are so easy to make. Great summer recipe when it is just too hot to turn on the oven.
This was very good. I didn't have any sherry and I forgot the barbeque sauce. Used a top sirloin and marinated about 8 hours. Will definitely make this again. Thanks.
Wonderful marinade. The second time I made it... I marinaded raw ship with this before putting them on the grill and the shrimp came out even better than the beef. My guests have been raving about the "shrimp" on a stick.
I wasn't overly impressed with this recipe. I didn't have any sherry so I don't know how much of difference that made. It wasn't bad it just wasn't that good. My husband on the other hand gave it four stars. So it just may be a matter of taste.
These were great. I cooked them in a pan rather than grilling them and they were still good. Even my dad who hates ginger liked them.
Thanks Vivian for the great recipe!!The flavor reminded me of Korean BBQ beef ribs (Kal Bi). I followed the recipe EXACTLY however I used low sodium soy sauce and added 3 tablespoons of water to the marinade since others commented about the saltiness. It turned out perfect. I served it as an entree with Jasmine rice and grilled zucchini. I used flank steak and grilled it for about 12 minutes (well done for me) and about 8 minutes for my partner (med. rare for him). TY!!
I had a party of 40 comming to the house so I was looking for things to do on the grill. This was THE BEST steak skewers we have ever done. EVERYONE loved them and I had to print the recipe for several people. I did use skirt steak instead of the flank but the smell and taste of these skewers is to die for. I will definately be adding this to our regular grilling out menu.
Made this two times now. I like my sauces a little sweeter, so I added a cup of Sprite (or a little less) to my marinade the second time around. The family loved it!
Delicious. Substituted lamb skewers and they were absolutely yummy.
Absolutely delicious! Having trouble finding sha cha sauce locally. I ended up using an Asian-style BBQ sauce this time and will probably buy the real stuff online so we can have this again. Fantastic, served with Basmati rice and veggies with stir fry sauce.
I am rating it 5 on behalf of my family, who devoured it. My daughter does not eat any beef at all, but will eat it in Chinese restaurant dishes occasionally-so I took a shot she might like it -she loved it, so did my 12 yr old son. I give it 4 stars, alittle too strong tasting for me, I think it was the hoisen. I did cook on gas grill in 40 degree weather, and had meat rip apart as I moved it from grill-definitely does stick to grill. I will certainly make this again when it gets warmer, and maybe try using skirt steak or even chicken. One word of caution, I cut meat in too small strips, try to stick to size in directions.
I had never made beef skewers before but thought I would try them for my annual 4th of July party this year. I made about 30 of them and when I went to the barbecue to get one - they were gone! Devoured as they came off the grill! I had to make them again the next weekend just so I could try one. Delicious and so tender they melted in your mouth, just like everyone had told me at the barbecue. Easy to make and wonderful! Don't change a thing.
AWESOME! I made this for Superbowl yesterday and people RAVED about it. I had no sherry and used rice vinegar instead. Followed everything else to the T. Will be making again and again!! Thanks.
This recipe is always a hit! Everyone begs me to make these skewers.
I'm a newbie at marinating meat and this recipe was decadent! it was so easy and and it tasted OMG (OUSTANDINGLY MOUTH-WATERINGLY GOOD)!
I did the overnight marinade time and it tasted like nothing but soy sauce...VERY salty soy sauce.The smell was incredible though so I may try again with much less soak time for my meat...flank steak is not exactly cheap.
We liked this very much. Since it was still too cold to BBQ I did a stir fry with snow peas and served over rice. Maybe this summer we will try the skewers.
This was one of our favorites. I prepared it all in a gallon ziplock and then stuck it in the freezer. A week later when we were ready to grill, I took it out in the morning and let it defrost and marinade all day. Came home from work and threw it on the grill. It was sooooo yummy! Thank you!
I made this for the first time tonight. It was excellent. I didn't have any sherry so I skipped it and it was still great. I look forward to making it again with the sherry this time.
YUMOLA! Making the marinade is a little work but it is definitely worth it. I bought a sirloin steak tip cut that was thick & the results were perfect! I also let the meat marinate about 10 hours. DELICIOUS!
Yum...used chicken instead because that is what I had on hand---only marinated it for about 2 hours. Served with fried rice. Not my favorite marinate, but, still good.
These were AWESOME! They taste almost exactly like the ones you get at an asian restaraunt. The only reason why I only gave it 4 is they were a bit salty to me. I think next time I will use low sodium soy sauce to see if that helps with the saltiness. I put these on top of white rice; yum! I will definitely be making these again!
Really good but the meat wasn't as tender as I was hoping. Perhaps I didn't get the greatest cut of meat or the fact that I only let it marinate for about 3 hrs. Also, I cut the slices thicker, about 1". Next time, I'll cut them thin, like the recipe recommended, and let it marinate overnight.
Love this recipe. I don't make any changes. I marinate them overnight and they are delish!
we love this recipe, and it also works really well on veggies. you double the recipe and put wedges of bell peppers, mushrooms, and onions in a separate ziplock bag from the meat to marinate (doesn't have to marinate as long as the meat). also works incredibly well with cherry tomatoes; their flavor with the marinade is outstanding and they burst open and their skins char when on the grill.
Simply delicious. I paired this with stir fry broccoli and asparagus. I marinated for 2 days (only because I was busy) and it was very tender. Great job!
These beef skewers were perfect for my bbq get together. The spices complimented each other perfectly and was not too overpowering. We also used the sauce recipe for thinly slice chicken breast. Both received rave reviews.
I started marinating the night before and grilled early the following evening. EXCELLENT! We enjoyed these a lot. 1 or 2 skewers were a bit dried out, watch the flames - these grill up quick.
Great! I used 1lb tender cubed beef instead of flank steak. Marinated 24hr. I drained the beef, boiled the marinade then added it to stir-fried green beans and canned mushrooms. We loved the whole meal.
GREAT!!! I made 5 lbs of this for a housewarming party and it was all gone. Everyone wanted this receipe and there were gone everytime a batch went on the table.
made exactly as stated. not that impressed. good starting point but needs adjustment somehow. wont make again.
Highly recommend this recipe AND THIS ADDITION: double the marinade and after marinating, boil the marinade until thickend---use as a dipping sauce---OMG, this put this fantastic recipe over the top. Served with rice & steamed broccoli---fantastic meal!
My husband and I kept drooling for more after they were all gone! I didn't have any flank steak so I ended up using just some cuts of cubed steak and it worked really really well. Also marinated them overnight and by the time they were cooked they were so tender they were falling off the skeweres. Also didn't have any sherry and it didn't make a difference. I served with some jasmine rice! A keeper!
Good recipe. Very nice flavor and I only marinated it the minimum two hours. Thin slices are best. It's a keeper.
Very tasty and easy. I actually did on the skillet because it was not a good grilling night. I think that next time, if I do it inside, I'm going to skip the skewers. I always worry when cooking with flank steak because it can get so tough - but this was wonderful.
Flavor was good, but flank steak is too tough. I bought two different flank steaks for a bbq, which took forever to cut into thin slices (although it helps a lot when its partially frozen). One flank steak was much more tender than the other. I would recommend buying a good cut of meat, marinating in cubes, and shish-ka-bobbing instead of skewering.
Very nice flavor! I followed the recipe exactly and was very pleased. The flavor was good, but i think I cut it a little too thick, which was my own fault. Next time, I will slice it thinner. Overall, it's a very good recipe.
This recipe was the best beek skewers that I have ever had. The flavor was wonderful. I would suggest not getting quite such tough meat though. Excellent!
It was so good for the picnic and the kids and my hubbie loved it! I couldn't beleive it I actually looked like a good cook
Awesome recipe! I used flank steak, followed the recipe exactly and marinated, as instructed, overnight. The flavor was superb and the meat was so-o-o tender. Will use this recipe often. Thank you for sharing.
I really liked the taste of these. My family wasn't as big a fan as I was. I thought they had the right amount of taste but my husband thought it could have used more. So perhaps marinating overnight would help with that. Putting the meat on the skewers was a bit of a pain but worth it because they were fun to eat. I omitted the hoisin sauce and cooked them in a very hot oven (475) for about 10 minutes. But keep an eye on them. I would love to try with shrimp. To complete the meal I made 'Japanese-Sytle Sesame Green Beans' and plain jasmine rice. Fun. P.S. I had about 10-15 left over and didn't know how to warm them back up for leftovers without drying out. So I put together a soup. Heat 6 cups broth (beef and/or vegetable) and add dashes of ginger powder, garlic powder, s&p. Then add cut up meat, cooked carrots, cooked green beans, cooked rice. Very tasty.
I've prepared this recipie in two different ways. First was what the original recipie called for. The other varation was to subsitute the sherry for rice vinegar. Both were equally superb. Very tasty recipie.
Made this for a big Christmas party with very high hopes. For me, it was just "okay". Might be better as a main dish, but I found that it didn't taste very good when no longer hot, so not the perfect option for an appetizer buffet. It is also quite a bit of work.
I just prepared these for a New Year's Eve bash at my sister's and everyone loved them! Since it was cold outside, I marinated the beef overnight and prepared on an indoor griddle. Instead of skewers, I prepared bell peppers and onions, paired with corn tortillas and we had beef fajitas. They were a huge hit at our bash, and I will definitely make again!!!
We served this at our LUAU this weekend to 80 guests. They were devoured the minute they came off the grill. Everyone is asking me for the recipe. Thank you.
These are wonderful. Very tasty, yet not overbearing. Have recommended this recipe to a lot of different people. Everyone loves.
After tasting our neighbor's version of this recipe I had to find it on Allrecipes.com (where they told me they'd found it). I made it a week later, following the recipe to the T and was bowled over! Since then I've made this recipe about a dozen times and always receive rave reviews. Generally, I do not stray from the recipe except when I don't have green onions which I substitute fresh chives from my herb garden for. Thank you for sharing this yummy recipe!
We made this recipe for our Labor Day cookout yesterday, and they went fast! My husband forgot to add the ginger to the marinade and they still turned out great. I think he added a little bit of dark sesame oil to the marinade as well. We'll be sure to include the ginger next time for extra flavor. Both my sister and best friend demanded the recipe. We're doubling this recipe next time!
These skewers did not turn out very well at all, nobody rated them much and they were the only leftovers at my BBQ. They'll be going in the bin!
I liked the flavor with chicken. Everyone seemed to like this recipe.
Great party food. It was a hit. I substituded tri-tip in place of the flank steak; the meat melted in your mouth.
This was not good. I expected much better, and instead, my guests and I were just disappointed.
I loved the taste of these skewers!! I marinated my meat for about 5 hours and they came out fantastic. I served with white rice and stir fry veggies. I will be making this again!! :)
Loved it!
I didn't get the skewers and had to spatula the strips on and off the grill. They were incredible. I only had time to marinate for 90 minutes. Still very tender. This is how I'm cooking flank steak from now on. Thanks for recipe!
I thought these were so good! My only suggestion would be to oil your barbecue before putting them on because mine stuck, other than that this was a great recipe.
These were okay but we felt that they had way too much ginger. I did marinate them overnight so maybe that made it stronger? I doubt I'll try this again but if I did I would use less than half of the ginger.
I made a few slight modifications to this. I didn’t have fresh ginger root so I used dried ginger, cutting back to about 1/2 t. I also used top sirloin instead of flank steak. I increased the marinade by half and used part to marinade the beef. I tossed the remaining marinade with bell peppers, onions, mushrooms and zucchini and grilled the veggies in a grill pan. This was very good. Served over Orzo and Rice by C. Crane, also from this site.
This recipe was excellent. I used a type of meat, called flap steak, which I generally use for Asian and Mexican recipes. I only marinated it for 1 hour, and instead of threading the strips onto skewers, I put the beef and marinade in a broiler pan lined with foil and cooked the dish in a very hot oven for about 15 minutes (too cold outside!). The result was extremely tender and flavorful meat. I served it over jasmine rice accompanied by Sweet and Spicy Green Beans from this site. My husband and teenage children loved it. I will definitely make this recipe again.
Fantastic beef skewers full of flavor! I alternated pieces of steak with a variety of vegetable pieces as I threaded the skewers. Meat marinated for 24 hours and was super tender. I used rib eye steak. I also did not discard the remnants of marinade, and instead thickened it in a small pan and used to brush over the meat and veggies as they were grilling. I really cannot write enough to convey just how awesome the flavor was, even thinking about it makes my mouth water. If you are fancying asian flavor meat - this is the recipe to try!
I prepared these in the morning and my husband grilled them later in the day and they were extremely tender, tasty and flavorful. I used Sweet Baby Rays Barbque sauce for the 1 Tbsp it called for. This is definitely a keeper that we will make time and time again!
Didn't change anything in the recipe. Marinated for 48 hrs in the fridge. Was very good. Even better tasting as leftovers the next day.
Yeah, baby... that's what I'm talkin 'bout. So good! The marinade is delicious. I used plum sauce (the store was out of hoisin sauce, what the heck?), and rib eye steak (we only eat red meat every now and then - I didn't want to blow it with a cheap cut). I skewed the meat with some red onion and mushrooms, and "BAM", huge smiles all around.
I didn't really like this recipe. Next time I'll just order out my Chinese food. Sorry.
Very nice! Will definitely be making this one again at the request of the family. Thanks
