By Dylan Clay
In a similar vein to my Chinese chicken on a stick recipe, I wanted to create some of my favorite Chinese takeaway meals at home.
This beef on a stick recipe is savory, sweet, with a kiss of heat from Gochujang.
I’ve found that flank steak works best.
I also think skirt steak works well here too – whatever option is cheaper when you go to buy the meat.
In general, skirt steak will have more fat than flank steak and will likely be juicier as a result.
Both should be cut against the grain and be cooked to medium-rare to medium to stay tender and juicy.
Remove flank steak from packaging, pat dry, and place on your cutting board.
Cut the Flank steak against the grain into 1/2″ thick strips.
While you may be tempted to remove the fat, it won’t matter much. If you’re using flank steak, it’s already a fairly lean cut of meat.
If you’re using skirt steak, removing a nodule or two won’t matter much either.
While I know people like to make substitutions in marinades, the only two ingredients I wouldn’t skimp on are the Gochujang and the ginger as they are the primary taste contributors.
This marinade is for ~2.5 lbs of Flank steak:
Recipe Update 5/17/2024: After re-testing this recipe – I prefer it with Tamari soy sauce as apposed to regular soy sauce.
Marinate meat overnight.
While the meat marinates, soak skewers in water.
When putting the beef on the stick, I’ve found that a cross-hatch pattern tends to keep them on better than sliding up the beef.
You can fit one beef strip on each skewer.
Get your grill to 450F.
Flank steak doesn’t need long on the grill; On my pellet grill at 450F, these took 15 minutes to finish.
If you’re on a charcoal grill they will take even less time.
Once they’ve been on the grill for 10-20 minutes, pull them off the grill and enjoy!
Marinade was great and went well with skirt steak. Thanks for the simple instructions and recipe.
Happy to help Tom!