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These sesame ginger beef skewers turn plain flank steak into an explosion of flavors that'll make you forget about ordering takeout. I've spent tons of time playing around with Asian marinades, and finally nailed this combo that'll give you restaurant-worthy results right in your own kitchen.
I first whipped these skewers up during a backyard party when I wanted something better than boring burgers and dogs. Everyone was blown away and kept asking which fancy restaurant I'd ordered from. Now it's what everyone begs me to make whenever we get together in summer.
Ingredients
- Flank steak: Look for good marbling throughout for the juiciest, most flavorful results
- Sweet Thai chili sauce: Brings just the right mix of sweetness and mild spice
- Tamari or soy sauce: Forms the savory backbone for both the marinade and sauce
- Fresh ginger: Don't swap for dried - only fresh gives that bright, zingy kick
- Thai curry paste: Delivers those deep, authentic Asian flavor notes
- Creamy peanut butter: Makes the sauce rich and smooth, stick with natural kinds
- Pickled ginger: Offers a zippy contrast to cut through the rich peanut flavor
- Toasted sesame oil: Just a small amount packs big nutty flavor
- Garlic: Fresh cloves build the flavor foundation
- Rice: Try jasmine or coconut rice to really complement these flavors
Step-by-Step Instructions
- Mix Up Your Peanut Sauce:
- Throw peanut butter, tamari, curry paste, pickled ginger, and sesame oil into your blender. Whizz until smooth, adding water bit by bit until it's pourable but still thick enough to stick to a spoon. Drop it into a serving bowl and let it sit while you work on the rest.
- Get The Steak Soaking:
- Mix Thai chili sauce, tamari, minced garlic, grated fresh ginger, and chili paste in a big bowl, stirring until everything's combined. Slice your flank steak against the grain into 1-inch chunks to keep it tender. Toss the beef chunks in your mixture so they're all coated. Let them sit for at least 10 minutes at room temp, or stick them in the fridge for up to 4 hours if you want stronger flavor.
- Load Up Your Skewers:
- For wooden skewers, dunk them in water for 30 minutes first so they won't burn. Slide your beef chunks onto the skewers, leaving tiny gaps for even cooking. Push the meat on firmly so it doesn't spin around when you flip them later.
- Cook Those Skewers:
- Get your grill, grill pan, or skillet nice and hot. Lay the skewers down and don't touch them for about 2-3 minutes so they get that nice char. Flip and keep cooking, turning now and then until they're done how you like them, roughly 8-12 minutes total for medium-rare to medium.
- Finish It Off:
- Put your hot skewers on a bed of rice. Pour some peanut sauce over them and sprinkle with cilantro, sesame seeds, lime wedges, and avocado slices. The crunchy seeds and tangy lime balance out the rich flavors. Keep extra sauce handy for anyone who wants more.
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The fresh ginger really makes this dish pop. I still laugh thinking about when I made these for my brother who usually runs from anything Asian-flavored. He took one bite, looked totally shocked, and immediately wanted to know how to make them. Now his family eats them monthly, which tells me they're a true winner.
Marinade Secrets
This marinade works super fast thanks to the mix of sweet Thai chili sauce and soy sauce. The sugar helps create those tasty browned bits on the grill while the soy gets deep into the meat. Ten minutes will do the trick, but if you can let it sit for 2-4 hours in the fridge, you'll get meat that's even more tender and packed with flavor. Just don't go past 8 hours or the acids will start to make the meat mushy.
Storage And Make-Ahead Tips
These skewers are great for planning ahead. You can get the steak marinating up to 24 hours before cooking. The peanut sauce keeps well in the fridge for about a week in a sealed container. Already cooked some? Leftover skewers stay good in the fridge for 3-4 days. When you want to warm them up, just wrap in foil and heat at 300°F for around 10 minutes so they don't dry out. They actually taste even better the next day as the flavors keep developing overnight.
Tasty Side Options
Rice makes a classic foundation for these skewers, but you might want to try coconut rice for an extra flavor boost. Need something lighter? Serve them with cauliflower rice or a simple cucumber salad with a splash of rice vinegar and a few drops of sesame oil. These skewers also make great party starters—just use smaller sticks and put the peanut sauce in a bowl for dipping.
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Grab your favorite sides and enjoy this restaurant-quality meal without leaving home!
Frequently Asked Questions
- → What’s an ideal marinating time for the steak?
Let the steak marinate for at least 10 minutes for a quick option. For even more flavor, refrigerate it for up to 4 hours. Just don’t go longer, as the acidic soy can start softening the meat excessively.
- → Is the peanut sauce something I can prep earlier?
Totally! Prep the sauce up to 5 days ahead and store it in the fridge inside a sealed container. It might thicken once chilled—just leave it out for a bit and stir in water until it’s smooth again.
- → What’s a good swap if flank steak’s not available?
Sirlon, ribeye, or strip steak will work great. If you’re on a budget, use chuck steak, but marinate it longer to tenderize. If you want to skip beef, try chicken thighs or some firm tofu instead!
- → What’s the method for cooking these if I don’t have a grill?
A grill pan on medium-high heat is a great alternative. You could also broil the skewers for 3-4 minutes on each side. Place them close to the heating element for char marks. No grill or broiler? A skillet will do, though it won’t give you smoky edges.
- → Can I tweak this to be vegetarian?
Definitely! Use firm tofu, sliced portobello mushrooms, or seitan to replace the steak. Press the tofu to get the water out first, or freeze and thaw it for a texture that sucks up the marinade.
- → How spicy is this? Can I make it less or more spicy?
It’s got a medium kick, thanks to chili paste and Thai curry paste. To dial back the heat, reduce the paste or swap for mild alternatives. If you love bold flavors, toss in fresh Thai chilies or a drizzle of chili oil.