Reviews for Asian Beef Skewers
Great flavor. We put the grill away already so I fried the slices up quickly in a little evoo on the stove top. Served with lemon fried rice and broccoli with red peppers.
Boy did my family rave over this! I thought I had made too much but they gobbled it up. I didn't have fresh ginger so used powder. Thanks for this recipe!
Outstanding! Cooked the skewers of beef on the stove top with my grill pan.
LOVE! We love to make this for get together. Every love this one. Usually marinate in morning for evening cooking. I use dry ginger about 1/2 t. This meat cooks so very tender. YUM.
Perfect as they are! Made them as an appetizer for Thanksgiving and was a bit leary but they were awesome. Everyone wanted more! I did go to an upsale meat market and bought good quality flank steak making this rather pricey but it was so worth it. I let the meat marinate for 48 hours.
These were awesome. I made these bc they are my husbands favorite thing to get at the local chinese place. He said that they taste just like the ones he gets. I will def make again. I made as is but added some brown sugar.
This is a fabulous marinade! I didn't have any sherry so I substituted beef boullion instead and I used 2 tsp. BBQ sauce. I marinated it overnite (about 20 hours as it turned out!), threaded the meat on skewers, and broiled them for 6 min (3 min per side). They were perfect!! Thanks for the recipe!
Oh my Gosh!!!! My family were fighting over these things. I have 3 young kids and that ate them all up. GREAT flavor, very tender. I also let sit in marinade for 30 hrs. They were awesome I have made them several times and served with white rice. YUM-YUM
My husband loves Chinese food and loved this but I am not a huge fan of any Asian food with the exception of sushi. While the meat was perfectly grilled the flavor was too much like Teriyaki jerky and not in a good way. My low rating has to do with my personal likes/dislikes and not so much the actual recipe. If I made this again, I would need to use less hoisin and perhaps ginger.
This is great for appetizer on wooden skewers and can be baked in the oven for a winter dish as well. Tasty.
Fantastic. We marinated for 2 days (we had seafood in the fridge that needed to be eaten first), but once we got to eating it, it was wonderful, truly. We grilled it with some broccoli and green onion and served over rice. It was truly amazing, better than any takeout. Thanks!
These are very tasty. I made these along with other kabob recipes from this site (Pineapple Chicken Tenders, Chili-Lime Chicken, Mushroom Kabobs) for a big potluck this summer. They were definitely a crowd pleaser. I was asked for the recipe numerous times and referred everyone to allrecipes.com! Thanks!
We used it for a whole meal. I just cut the meat in bite sized pieces and threw them in a skillet with stir fry veggies and served with Chinese noodles.
This is a great recipe. I used chicken instead of flank steak. My mother-in-law couldn't get over the delicious meal I had prepared. The ingredients were easily put together in a bowl, no fuss. I will use this recipe over and over again!
Don't look any further for a beef skewer marinade or beef satay recipe. This is it! I loved it, it's exactly the taste I was hoping for. I used flank steak, marinated for exactly 2 hours. It was sooo tender and flavorful, I was really pleasantly surprised. I sub'd rice vinegar as one reviewer suggested. Served with peanut sauce, rice and shrimp. De-lish! Thanks so much, Vivian!!
This was excellent. It is at the top of my family's request for every barbeque. Thanks
Simply delicious! I make this often! I did the same as someone suggested and used rice vinegar instead of sherry. I have also tried on one occasion added chinese chili garlic sauce to add additional flavor and heat. I also did not cut the flank steak and simply grilled it whole and sliced it after it was cooked. I have used the marinade on chicken as well as pork and was wonderful also. This is great with white rice!
I made this for my son to take to the Chinese New Year celebration at school; it was a success! This is our new favorite steak marinade.
I made this recipe for an appetizer and my guests just loved it! We ate every one and were almost too full for the main course, I can't wait to make it at my next BBQ.
Unbelievable!! They melted in your mouth and the flavor was fantastic. I followed the recipe exactly and these were the hit of the party. Everyone raved about them. I will definitely be making these again.
This is the BEST marinade. I didn't make the Beef Skewers but just marinated the Flank Steak all day in this sauce and then put it on the BBQ. What a Fabulous taste. You have to try this.
Fantastic! I reserved the marinade, boiled it to make a sauce for stir-fryed vegetables. Served the beef skewers and stir-fryed vegetables over rice. Garnished with Chinese noodles. Even the kids ate it all!
WOW! Marinated for 5 hours for an appetizer for a party and of course my propane went out so I sauteed them over the stove and put toothpicks in them to serve. Everyone was RAVING about them! They all wanted the recipe! Thanks so much for sharing!
Made this for a Father's Day BBQ, all my guests raved! It was very tasty and quite easy. I will make it again but next time I may use a bit less Hoisin sauce, it seemed to be a little flavor domineering.
I couldn't swing the flank steak price, so I used london broil instead and it was absolutely delicious. I omitted green onions and put mushrooms, red pepper and onions on the skewers. Served over white rice.
this is WONDERFUL. I doubled the recipe for the 3 of us and we only had 5 skewers left over.
Didn't change a thing. This was an awesome dish with mashed sweet potatoes and rice pilaf. Will definitely have this again
This had an excellent taste. The marinade helped make a cheaper cut of meat tender. I'll definitely make this again.
Great recipe and easy to prepare. I served them with Sesame Green Beans, Peanut butter noodles and a wonderful mandarin orange/almond salad with Marie's Asian Vinaigrette Dressing from the store. This made a wonderful dinner party!
I've been looking for a similar version of this only using chicken, but I think this one will work just as well, subing chicken strips of course!
This recipe was FABULOUS. I marinated the beef for 2 days and it was flavorful and delicious. My 2 children loved it. Thank you!
Tried this recipe over the Easter weekend and it was so so at best. Nothing special, in fact it was not something I would try again. First of all, the flavor is too plain, and not enough "zip" to it. If these satays were offered at a party, I would not help myself to seconds, unless there was nothing else to eat. My own creations are much better. The ingredients offered in this recipe are just average ingredients, none of which I would consider the "secret ingredient" to a good satay stick. What a disappointment. :(
This is just an awesome recipe! I have made this many many times. You can even use leftovers to make stirfry! It is great!
Just made this again last night and always love it! We have used this same marinade on chicken and beef. I found I didn't like having pieces of minced ginger on the meat, so went to using ground ginger instead. Tasty, tasty, tasty. Thank you.
An absolutely wonderful recipe! I used the marinade on strip steaks on the grill and they were fantastic. I forgot green onions, so I used fresh minced onions and a sprinkle of dried chives. Also added black pepper to the mix. I'm making this for my Mom and using the skewers and small bite-sized pieces of beef, she's having wrist surgery next week, so lifting the stick and no fork/knife will be great for her. Thanks, Vivian!
Made these tonight exactly as recipe specified, and they were fantastic. I wouldn't change a thing. I did marinate them late last night to cook for tonight's dinner, so the meat had soaked in the marinade for close to 24 hours. Killer taste and tenderness.
I am finally rating this recipe after using it many many times in the past few years. This marinade is spectacular. Every time I make it, I am asked for the recipe. The flank steak always turns out tender and delicious. We grill extra and turn it into stir fry. I've used it on chicken and pork also, always with good results.
Very tasty! KJewett, I'm glad you liked it, but you only gave it one star.
I made this recipe using tri-tip sliced 1/4" thick. The meat is more tender than flank steak. You must marinate at least 24 hrs for the meat to absorb all the marinade and tenderize whatever meat you use. I grilled them on the BBQ grill for just about 3 minutes per side so they are just medium well. I placed the meat on top of a platter with sliced pineapple, then sprinkled sesame seeds on top for nice presentation for a party... and of course, everyone wanted the recipe!
Made this last night and it was awesome. So tender and nice and sweet. We followed the recipe and it was perferct!!!!
Good recipe. I used top sirloin and sliced very thin. Marinated most of the day and was really pleased with the result on the BBQ. The thickness of the meat and length of time on the BBQ, along with the marinade are the keys to perfectly cooked meat.
This recipe is so easy and delicious!!! I found this recipe three years ago on allrecipes when my husband and I first got married. He is by far, the world's pickiest eater, so finding recipes that we both would like is always a chore. :) But this has been his favorite dish and he asks me to make it all the time.
I needed 8 servings but used 3 lbs of flank steak figuring I would have left overs for the next day. There was not one skewer left! Even my friends picky 10 yr old who doesn't eat too much meat had 3. Need I say more??? :-) Definitely a keeper. Thanks Vivian for sharing!
This was WONDERFUL. The only change I made was dried ginger instead of fresh, I didn't have fresh.. but I don't think it mattered. This marinade would be good on chicken and shrimp, even salmon. YUMMMMMM... My husband raved. Can't wait to dig into the leftovers tomorrow for lunch.
Incredible flavor, so tender it melts in your mouth. Your taste buds say "Yippee...I want more". Everyone likes them.
I'm impressed! I've never been able to cook flank steak. This turned out soooo tender! I cooked in a skillet instead of the grill. Next time I need to buy more steak. The kids actually wanted 2nds!
I doubled the marinade, used 3/4 of it to marinade a larger flank steak. The remainder I tossed with raw shrimp for 15 minutes, then grilled them also. What a hit--everything was devoured!
Wonderful flavor! Made no changes, but did use low-sodium soy, as always. Beef was not as tender as it should have been, because I forgot to make the marinade yesterday and it only had 1 hour. Luckily, I was using London broil leftover from a previous recipe. The sauce is truly delicious! I only used 3/4 lb meat but made all the sauce, boiling the remaining to pour over our rice. Very, very good, and can only think it would be worth more than 5 stars if I'd let it marinate overnight. The hoisin made the dish and I'll be adding it to my standard beef stri-fry sauce from now on. Thanks for a great easy recipe!
Good, but not great. Needs a liitle more spice and a little less soy(salt).
These are a big hit with our family, and at barbecues where they have been taken. Very tasty and tender. Good marinated for even an hour or two, but great marinated overnight! We've never had sherry on hand, so just substituted 1 1/2 Tbsp. each vinegar and oil.
Very easy to put together. Marinated overnight and was a success the next day!!!!!
Excellent! Amazingly tender. Both kids loved it; will definitely make again! Thanks, Vivian.
Really fantastic but I can't stop the skewers from burning on the grill. I served it with Thai-Style Peanut Sauce with Honey and they were a hit. I made way too many (half beef, half chicken) and had leftover uncooked meat. No problem, I pulled the meat off the sticks and stir fried in the pan. I used Sirloin as it was a lot cheaper than Flank Steak.
Savory! I basically followed Jillians suggestions from using low sodium, vinegar, and which bbq sauce. Fr the next time though, im going to try out regular soy sauce because it short on the salty side.
I was looking for something different to do with tri tip and I happened to have almost everying on hand for this. I cut a tri tip roast into some big chunks and marinated for about 4 hours. I subbed dry ginger and left out the green onions. The flavor of the marinade permeated the meat well even though it was in larger chunks then the recipe called for. It was a tasty change and everyone loved it.
Delicious! I marinated the meat for a little less than 24 hours and they were extremely flavorful and tender. Very simple to prepare and amazingly fast to grill. Definitely the best beef skewers I've ever made!
Loved this! I took another reader's advice and used rice wine vinegar instead of sherry, then cooked and thickened the sauce to use over jasmine rice. Delicious!
Very flavorful and delicious. Make sure to marinade overnight to intensify all the flavors.
This recipe is fast and great. It was a big hit at my girlfriends birthday party. Many of the skewers did not make it into the house while I was grilling them.
Made these for an Asian inspired skewer party and they were the most popular! Very very good! I marinated for two hours.
Made this with white wine because I did not have sherry on hand. Came out GREAT! I took another reviewer's advice and let the steak defrost only partially and then sliced it nice and easy. It was a 5 out of 5 with all family members present- 2 of which were kids. The meat was so tender, it melted in your mouth! EXCELLENT!
Worked great with sirloin!
Wonderful blend of flavors! Followed the recipe exactly, except for substituting red onions for green, since that's what I had. I marinated the meat all day, and grilled the meat with mushrooms and onions in the evening. Perfect blend of sweet and spicy!! Will make again and again...!!
Hello!!! This was wonderful. I followed the recipe exactly. I was hesitant to use flank steak at first because I thought it would be tough, but it melted in our mouths! I think the fact that I marinated it overnight made it more tender. When I make this in the future I may add a little honey to the marinade. I like a little sweetness to my asian food. Either way, this recipe is something I will make again and again. My husband loved it too.
These are awesome! I cooked a big batch of these this past Sat. morning before the Jimmy Buffett concert. I stopped grilling a couple minutes short and sealed those babies up nice and tight in some tupperware. At the tailgate, I re-glazed them with the leftover marinade and put them back over a medium het charcoal grill with the top up just long enough to reheat them. Let me tell you, they were the hit of the party (alcohol not included of course)!!!
This is a simple, great tasting recipe. Don't change a thing. Too often, people like to complicate recipes or feel the need to somehow make them better. Don't. This is perfect as is. Thanks!
We liked this recipe. Used thinly slice top sirloin. Very tender and flavorful
This was very tasty, but I could see where it might be a bit too salty if sitting overnight. I marinate about 4 hours. I have made this twice now and the second time I added yogurt and instead of mincing the ginger just added slices of it. It was fantastic both times!
Excellent exactly as written!
Was not bad. I followed the directions exactly as directed. It is definitly missing something. Had a strange flavor. I think adding a little brown sugar would improve this. It was almost a metallic taste. Probably will stick with my current recipe.
I would give this 100 stars if I could! I really enjoy cooking, but the one thing I find difficult to make at home is asian food. It never seems as good as at a restaurant. Well, these beef skewers are even better than I've ever had a restaurant. I followed the recipe exactly as written, except that I subsituted rice vinegar for the sherry- not something I usually have. I let the beef marinade for about 6 hours. It was incredibly tender. Sometimes, I've had trouble with flank steak being a little tough, but this just melted in your mouth. It was kind of a pain skewering all those slices of meat, but it was worth it in the end!
Excellent way to cook flank steak. My grill wasn't working when I tried this, so I used the broiler. I broiled it whole and sliced it against the grain. That worked fine. Also substituted powdered ginger since I didn't have fresh. Anxious to try it on the skewers and grill!
This was great! I didn't "skewer" them, but served the beef with homemade fried rice. I let the meat marinade overnight. Great as leftovers too! I bet it would be great on chicken, shrimp or scallops!
So good that my boyfriend said these were better than take out!!! All my kids and I loved this recipe too. My son couldn't keep his hands off these. I thought we would have left overs...nope there is none left. So good oh so good!
Very good marinade. I didnt bother make them skewers. I just cooked the whole steak on the grill. We all enjoyed.
Oh if only I could give 10 stars! The only substitution I made was to use white wine instead of sherry because that's what I had. My batch didn't come out too salty at all as some folks complained. My only explanation for this is that I only ever use low-sodium soy sauce. I don't know if this is what made the difference, though. I also lightly sprinkled sesame seeds on a few of the skewers the last few minutes of grilling. I've never cooked with hoisin sauce or even ginger root before so I was a little leary, but oh my gosh! For our bbq yesterday, I used several recipes from this site: the basil shrimp skewers were the second biggest hit. I also tried the basic kabobs recipe just with veggies (was just eh. Probably won't make again.), BBQ Sausage & Peppers (next time will just throw the Johnsonville Brats on the grill instead of going thru all this trouble), and then did our old standby of marinading overnight chicken breast chunks in Italian dressing (the third best recipe of the day). Vivian, thank you SO much for your recipe!
I made this according to directions only substituting dried ginger for fresh. I didn't cook them quite as long on the grill either. It was excellent and I plan to make this again in the near future.
These were great. Used mirin instead of the sherry and added a little bit of brown sugar to make them a little sweeter. Tried it out on the family, and they loved it.
excellent recipy and low in fat. will make again
We used flank steak and marinated overnight. Nobody really liked the flavor or the texture. I think that the reviewer who recommended a cheaper cut of meat may have been right. Also, although most of the time it seems that the longer meat is marinated the better, in this instance a shorter time in the marinade might have been better.
This recipe went over big with adults and children alike. Every time a batch came off the grill they were gone in seconds!
My family loves this! I serve this with steamed broccoli or as an appetizer, as it is great served at room temperature as well.
Meat was tender, but something was off in flavor.
Great Recipe! Thanks for making our Mother's Day Dinner tasty! Wife Loved It!
This was sooooo good! I left the beef in the marinade overnight and i will tell you it tasted like chinese terriaki-everyone in the house loved it. am going to try the marinade on chicken this week and see if we like it as much-this is a keeper for sure!
this was just okay- thought it would be great considering all of the reviews. As one reader said it was missing something. Will probably not make again
These were delicious. Only change I made was I used marsala wine because I didn't have any sherry. You have to cut the flank steak on a diagonal otherwise the meat will be tough. I marinated for 30 plus hours and they were so tender.
We used this recipe as a kabob marinade & it was FANTASTIC!!! My hushband put some of the sauce over the veggies before grilling.
These were wonderful, and looked great as a party appetizer! I only marinated them for 2 hours because they were a last-minute decision, but turned out great anyway. Will definitely be making again.
I marinated the meat overnight and would recommend others to do the same. It was extremely flavorful and easy to make… this one is a keeper.
Superb recipe!! I've gotten fed up with the tasteless food local Chinese restaurants have been delivering to my home. Thus, I've resumed making my own from my extensive Chinese cookbook collection and this is an outstanding addition to my files.
I'm the mother of three teenage/yuoung adults who love steak. This recipie is FABULOUS! Giving this 5 stars for the "best steak mom makes". Lillian
I didn't change anything in the recipe! It was fantastic! 1.5 lbs of flank steak provides at least 4 servings (recipe says 3 servings.) I marinaded for 2 hours only but I could see that a longer marinade time would make it even better, if that's possible.
These turned out great! I didn't use the BBQ sauce because I wasn't sure how it would 'work' with the other ingredients, but added a tablespoon of brown sugar instead. I will definitely try these again.
Hubby said he would give this a 3 1/2 star rating and I thought it was only 4*. Very nice, just not outstanding.
We made these for our wedding, it turned out great, we had some left over and froze it....Oh my what a great taste after it has been frozen for awhile..loved it