Hoisin Beef Skewers

    Hoisin Beef Skewers


    78 people made this

    About this recipe: 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.

    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

    Prep:20min  ›  Cook:5min  ›  Extra time:2hr marinating  ›  Ready in:2hr25min 

    1. Thinly slice the flank steak across the grain and at an angle, creating slices 2.5cm wide by 5mm thick.
    2. 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.
    3. 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.
    4. 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.

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