Asian Beef Skewers

Asian Beef Skewers

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"Ginger flavored beef skewers are excellent as an appetizer as well as an entree."
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2 h 40 m servings 135 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 499 Ratings

Most helpful positive review

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...

Most helpful critical review

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 authen...

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...

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...

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, app...

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 slicein...

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 thin...

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 ...

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 past...

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. ...

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 s...

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