These beef skewers deliver an explosion of flavor! Strips of steak sliced thin, seared to a luscious, sweet, and juicy finish.
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In This Post
Watch How To Make These Beef Skewers
Flavor, Flavor, and More Flavor.
The number of times I’ve prepared these over the past few weeks is… countless. I’m totally enamored with these flavors.
I don’t typically think of myself as a beef enthusiast – I enjoy a good burger, a nice steak, or a slow-roasted cut, but at home, I usually opt for chicken, veggies, and tofu. Yet, here I am, hovering over my stove and savoring these as I eat them with my hands. Very sophisticated, very mindful.
I believe I adore these for two reasons:
- THE FLAVOR. Garlic, ginger, soy sauce, and curry powder combined with the umami richness of beef will not disappoint. Trust me on this. It’s comforting and indulgent (hello, curry powder!) yet refreshingly sharp at the same time (you’ve got garlic to thank for that), and is it strange that I relish the aroma just as much as the taste?
- THE STRIPS. They’re thinly cut. They’re browned and caramelized while still being juicy. They truly taste like little bites of savory candy. Cooking takes merely 6 minutes, or 7 at the most. So flavorful.
You can skewer them or leave them unskewered. You can broil, pan-sear, or air-fry them. It’s your choice! Regardless of the method you choose, the flavor is spot on, and you’ll achieve caramelization with any of the three techniques.
When they emerge from the oven, don’t forget to drizzle with some fish sauce, a splash of lime juice, and those delicious pan drippings. This Vietnamese-inspired flavor boost is UNMATCHED.
I love serving the beef with a rice bowl topped with a light cucumber shallot salad. Although the chili crisp isn’t necessary for flavor, it adds a vibrant red color, making the dish feel complete.
But honestly, I enjoy snacking on them straight from the pan. The flavors are bold. The prep time is minimal. What more could you want?
How To Create This Recipe
Slice the Beef into Thin Strips.
Cut against the grain into thin strips. If the skirt steak is particularly thin, fold it over a few times to simplify the cutting process (as demonstrated in this image).
Enhance with Flavor.
Add garlic, ginger, soy sauce, curry powder, salt, and sugar. It’s MAGICAL, I assure you.
Skewer (Or Not).
Just so you know, it smells incredible at this stage. Skewer that delicious beef onto soaked skewers! It doesn’t have to be flawless. If that sounds like too much hassle, skip it! You can pan fry or air fry as well. Instructions can be found below.
Fire Them Up With Heat.
Broil the skewers for 6 minutes. They’ll caramelize on top, staying juicy and packed with flavor. So good. (Alternative instructions below as well.)
You’re All Set! Yum!
Transfer the beef to a rice bowl with a fresh cucumber shallot salad. I highly recommend drizzling with fish sauce and lime juice! Oooo-ee! Yum.
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Garlic and Black Pepper Beef Skewers
Total Time:
20 minutesYield:
4 servings 1x
Description
These beef skewers deliver an explosion of flavor! Strips of steak sliced thin, seared to a luscious, sweet, and juicy finish.
Ingredients
Units
Scale
For the Beef:
For Serving:
Instructions
- Prep (optional): Soak your skewers – 15 minutes minimum for wood skewers.
- Beef: Mix the beef strips with the other ingredients. If you have time to marinate, go for it. A 30-45 minute marinating session is delicious! But I promise that if all you have is 5-10 minutes, they’ll still be great.
- Skewer: Thread the beef onto skewers – just scrunch it on (see video). Place on a parchment-lined baking sheet. Season with freshly cracked black pepper.
- Broil: Set the oven rack 4-6 inches below the heating element. Preheat the broiler on high for a few minutes. Broil the beef for 6 minutes – we’re aiming for caramelization on the top. (Alternative cooking methods in notes below)
- Serve: Let the beef rest for a few minutes; brush the golden tops with the pan juices, and drizzle with a bit of lime juice and fish sauce. MAGIC WILL ENSUE. Garnish with cilantro or chili crisp and serve alongside a cucumber salad (recipe in notes). Holy moly! You can eat them plain, topped, or in a rice bowl. They are finger-licking delicious. I’ve been known to devour them right beside the stove.
Notes
Alternative cooking methods, without skewers:
- Air fry at 450 (or a high broil setting) for 5-6 minutes. For optimal results I prefer to preheat the air fryer. Keep the pieces in a single layer for the best browning – this may mean doing it in batches depending on your air fryer’s size. I also line the basket with parchment for this approach.
- Broil on high on a parchment-lined baking sheet for 6 minutes! Works perfectly fine without skewers, too.
- Pan sear in a hot cast iron skillet for just 3-4 minutes, mostly undisturbed, until nice golden brown crust appears. Yum.
If using fresh garlic and ginger: grate 3 large garlic cloves and a 1-inch piece of ginger.
To whip up a quick cucumber salad: slice half a cucumber and a shallot thinly, and toss in a small bowl with a teaspoon or two of lime juice or vinegar, plus some salt, pepper, and sugar. Voila! Magic.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Vietnamese-Inspired
Keywords: steak skewers, steak skewers, easy dinner recipe, beef recipe, skirt steak recipe
Frequently Asked Questions About This Recipe
Do you have to use skewers?
No! Just place the beef onto a parchment lined baking sheet and broil near the top of the oven for 6 minutes.
Can I make these in the air fryer?
Yes! Arrange the beef strips in a parchment-lined air fryer at 450 (or a high broil setting) for 6 minutes. More details can be found in the recipe notes.
Can you cook these on the grill?
Definitely! Grilling the skewers would be delightful. Just ensure your grill is very hot to achieve that attractive quick sear.
Would this work with another type of meat, like chicken or pork?
You can’t really go wrong with these flavors – garlic, ginger, soy sauce, and curry powder along with sugar and salt? This combo always tastes fabulous. Just remember, in addition to the flavor, the goal is a little caramelization on the meat! So be sure to use high heat with any protein you choose.
What veggies do you serve this with?
We usually enjoy these with rice, but my three favorite veggies to accompany are: 1) some vibrant green broccoli (steamed, pan-fried, whatever you prefer), 2) a bagged Asian-style salad from the grocery store (just did one tonight for dinner!), or 3) a simple cucumber and shallot salad highlighted in the recipe notes.
What sauce would go well with these?
The combination of fish sauce, lime juice, and pan drippings is sufficient for me! But to elaborate, they would be incredible alongside some gochujang sauce or yum yum sauce.
Can I use pre-sliced beef from the grocery store?
I tried that and it didn’t compare. The store-bought cuts were not thin enough for my liking, and the selection for the actual cut of meat was limited – I think sliced sirloin was the only option. In this case, I believe it’s worth cutting your own strips to ensure you can achieve the right thinness.
What’s another cut of beef I could use instead of skirt steak?
I’d recommend flank steak or flat iron steak as alternatives. As long as you slice your steak into very thin strips as indicated, you can make it work.