Hoisin Beef Skewers
These mouth-watering barbecued beef skewers make fantastic starters or nibbles at barbecue parties. They can be cooked under the grill, as well. Marinated to perfection with hoisin sauce, lime, honey, garlic, sesame oil, root ginger and chill.
Ingredients
Serves: 10
- 900g flank steak or skirt steak
- 125ml hoisin sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon coarse sea salt
- 1 teaspoon peeled and grated fresh root ginger
- 1 teaspoon sesame oil
- 1 teaspoon Thai chilli-garlic sauce (such as Sriracha)
- 1/2 teaspoon crushed red chillies
- 1/4 teaspoon ground black pepper
- 20 bamboo skewers, soaked in water for 20 minutes
- 1 tablespoon toasted sesame seeds
- 2 chopped spring onions
Method
Prep:20min ›
Cook:5min ›
Extra time:2hr marinating ›
Ready in:2hr25min
- Thinly slice the flank steak across the grain and at an angle, creating slices 2.5cm wide by 5mm thick.
- Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chilli-garlic sauce, red chillies 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.
- Preheat an outdoor barbecue 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.
- Cook the skewers on the preheated BBQ until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped spring onions to serve.
Flank steak
Flank steak is an underrated lean cut of beef that's exceptionally flavourful and made for marinating. Skirt steak is similar, but marbled with more fat than a flank steak. Avoid overcooking to maintain tenderness. In France, both skirt and flank cuts are called Bavette. For best results with a flank steak, cut into thin slices at a slant against the grain before serving.
BBQ tips
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
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Reviews & ratings
Average global rating:
(93)
Reviews in English (63)
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 chile-garlic sauce due to family's request for a milder flavor. But I did add in a smidgen of crushed red pepper flakes. I added Hawaiian rock salt and fresh black pepper. I thinly sliced the 1.25 pounds of flank steak against the grain. I placed the meat along with the marinade in a large one gallon ziplock bag and marinated for 8 hors. Grilling the beef did not take long at all. While grilling I noticed the wonderful aroma from the meats! I also got the nice brown sear on both sides, which I like a lot. The meat was tender, juicy and sooo flavorful...Mmm. The marinate soaked right into the meat tenderizing it all those hours. It just smells wonderful, looks appeatizing and tastes delicious! We ate the beef skewers in silence licking all the marinades off of our fingers. My family ate this up so fast, I don't think they noticed the red pepper flakes I snuck in the marinade! This paired perfectly with, "Sesame Noodle Salad," from this site. The sesame noodles are delicious too! - 08 Sep 2011 (Review from Allrecipes US | Canada)
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 lot of flavor. - 18 Mar 2010 (Review from Allrecipes US | Canada)
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 marinade added an egg, some panko breadcrumbs and combined it all. I served the meatballs that I sprinkled toasted sesame seeds onto over steamed rice with a veggie stir fry and a bit of hoisin drizzled on top...yummy! - 10 Jun 2009 (Review from Allrecipes US | Canada)
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