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Hoisin-Ginger Beef Skewers

Pat Conley

"Complex flavors make this appetizer recipe a huge hit at dinner parties!"
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2 h 40 m servings 124 cals
Original recipe yields 10 servings (20 skewers)


  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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

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  1. Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
  2. Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.
  4. Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 64
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Anytime there is a mixture of soy sauce, honey, ginger, garlic and sesame, I know I will be in for a treat! But adding in hoisin sauce gave this marinade a wonderful Asian twist. I left out the ...

These were really good. Next time I will set aside some of the marinade for dipping. Left out the salt and they were fine without it. I would not leave out the sesame oil, though. It adds a lo...

I actually found this recipe when I was looking for something to do with a pound of ground beef. I first saw another recipe for skewered meatballs so I was inspired and basically just took the m...

i made this meal last night and my roommates both think it was the best dish i've ever cooked them! i probably tripled the amount of ginger and garlic which i think the result paid off. in betwe...

Great recipe! Due to personal preference I used extra garlic, ginger and sriracha and it was fantastic! I let it marinade overnight and it made the steak SO tender. I would recomend making extra...

DELICIOUS!!! This will become a family regular! The kids thought it was a pinch spicy, but their taste buds need to become stronger and more tolerant of heat, so I will continue making as is!

Yummy, even my pickiest kid loved them. The marinade seemed to really soften up the steak as well.

Made as written and I have no complaints. I know a lot of people do not care for the taste of sesame oil but it plays a big part in the overall flavor of this dish. I do not recommend leaving i...

Very yummy and easy. I didn't have time to marinate besides spreading it over the beef - still tasted great. I added green pepper and red onion slices. Yum!