These Asian beef skewers are made with juicy marinated steak cubes laced onto skewers with colorful peppers. Broil these easy beef skewers in the oven for a perfectly seared look and taste without the grill!
Marinated Asian Beef Skewers
No grill? These Asian beef skewers turn out seared and juicy under the broiler. This means they’re not only great for summer, but delicious year-round as a dinner or appetizer. The tender beef cooks in 10 minutes or less, and they’re soaked in a rich, savory homemade soy marinade.
I love changing up the veggies depending on what’s in the fridge. Here, I’m using crisp, colorful bell peppers, but these beef skewers would be great with onion, zucchini, or any quick-cooking vegetable. Serve them with jasmine rice or pass them around at a backyard party with Asian cucumber salad on the side.
Recipe Ingredients
Have a quick look at the ingredients needed for this easy beef skewers recipe. You’ll find the full recipe with exact measurements and instructions in the recipe card below.
- Cornstarch – My favorite alternative to flour in cooking and baking. It’s a flavorless, gluten-free thickener that lets the bright Asian-style flavors of these beef skewers shine.
- Low-sodium Soy Sauce – Swap with liquid aminos as needed.
- Corn Syrup – Honey and maple syrup make good substitutes for corn syrup. Since honey and maple syrup are sweeter, consider using slightly less.
- Oil – Any cooking oil will work here. Use sesame oil for even more Asian-inspired flavor.
- Sesame Seeds – These are optional, and a dash of sesame oil could also be used instead.
- Garlic and Ginger – Fresh is best, but garlic powder and ground ginger work in a pinch. Substitute each fresh garlic clove or knob of ginger with ¼-½ teaspoon of ground.
- Beef – I use top round steak cut into 1-inch chunks.
- Green Onions – Thinly chopped. Finely diced yellow or white onion is a good alternative.
- Bell Peppers – Any colors, chopped into 1-inch pieces. Feel free to use another veggie with a similar cooking time, like these steak kabobs, only with shiitake mushrooms.
What Cut of Beef Is Best for Skewers?
Cuts like top round, sirloin, tenderloin, ribeye, and flat iron steaks all marinate well and become tender when cooked on skewers. Choose thick-cut steaks that are at least 1 to 1½ inches thick so the cubes are uniform in size.
Keep the Beef Tender
Cornstarch not only thickens the Asian beef marinade in this recipe, but it also helps tenderize the beef chunks. In a stir-fry, I would toss the beef in the cornstarch first, using a method called “velveting”. This is a Chinese restaurant’s secret to soft, tender beef.
Here, I simply whisk the cornstarch right into the marinade and let the beef soak overnight, and it does the job.
Can I Use Bamboo Skewers?
Yes, you can. If you’re using bamboo skewers, be sure to soak the skewers in water for at least 30 minutes before cooking. Soaking prevents the wooden skewers from burning.
What to Serve With Beef Skewers
I love serving my Asian-style beef skewers with a side of soy sauce for dipping, and any of these fun meal ideas:
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Marinate the beef. Stir corn starch, soy sauce, corn syrup, oil, sesame seeds, garlic, ginger, and pepper in a deep mixing bowl; add beef and green onions and toss to coat. Cover and refrigerate for 4 hours or overnight.
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Get ready to cook. Prepare a baking sheet by lining it with foil, and place a wire rack over the baking sheet. Set aside.
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Assemble. Remove beef from fridge; drain the beef, but reserve marinade. Thread beef and prepared bell peppers onto 12-inch metal skewers. Transfer skewers to the baking rack.
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Cook. Broil 6 inches from the source of heat, turning occasionally and brushing with reserved marinade, 8 to 10 minutes or until meat is browned on all sides. Serve immediately.
Calories: 350kcal | Carbohydrates: 19g | Protein: 37g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 818mg | Potassium: 763mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1945IU | Vitamin C: 77.9mg | Calcium: 77mg | Iron: 4.2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Asian Beef Skewers
Here’s how to marinate the beef (you can even do this the day before), then thread and cook the Asian beef skewers with the broiler. No pots or grill to clean afterward!
- The night before, marinate the beef. Whisk cornstarch with soy sauce, corn syrup, oil, sesame seeds, garlic, ginger, and pepper. Toss this with the beef and green onions in a large bowl. Then, let the beef marinate in the fridge for at least 4 hours, or overnight.
- The following day, assemble the skewers. When it’s time to cook, drain the beef and thread it onto metal skewers, alternating with the bell peppers. Since we’re cooking these in the oven, I like to set them on a wire rack set over a lined baking sheet.
- Broil. Now, place the Asian beef skewers about 6 inches beneath the oven broiler for 8-10 minutes. Turn the skewers occasionally so they’re browned on all sides. Serve right away with your favorite sides.
If you’d like, you can brush the beef with leftover soy marinade. If you’re not comfortable reusing marinades, make a little extra and set aside a ¼-½ cup of the untouched marinade before you soak the beef.
Grilling Method
If the outdoor grill is calling to you, here’s how to prepare these Asian beef kabobs on the grill instead:
- Get the grill ready. Heat up the grill to 425ºF and oil the grates.
- Cook the skewers. Grill the beef skewers for 8-10 minutes, flipping halfway through, or until the internal temperature hits 140ºF.
