Beef Steak on a Stick Recipe: Better Than Your Favorite Local Spot!

Last Updated:
May 17, 2024

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.

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What Cut of Meat to Use for Beef on a Stick?

I’ve found that flank steak works best.

a piece of flank steak

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.

inside and outside skirt steak
Inside skirt steak top, outside skirt steak bottom

Slicing the Steak for Beef on a Stick

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.

cutting flank steak for beef on a stick

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.

Preparing the Marinade

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.

beef on a stick ingredients

This marinade is for ~2.5 lbs of Flank steak:

  • 1/4 cup Tamari soy sauce*
  • 1/4 cup rice vinegar
  • 2 tablespoon sesame oil
  • 3 tablespoon Gochujang
  • 2 tablespoon freshly grated ginger
  • 6 chopped scallions

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.

Putting the Beef on the Stick

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.

crosshatching beef skewer
Cross-hatch Pattern

Grilling the Beef on a Stick

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.

beef on a stick

Once they’ve been on the grill for 10-20 minutes, pull them off the grill and enjoy!

beef on a stick
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5 from 1 vote

Beef on a Stick

Savory, Sweet, with a Kiss of Heat from Gochujang
Active Time15 minutes
Marinating Time12 hours
Total Time12 hours 15 minutes
Course: Main Course
Cuisine: American, Chinese
Author: Dylan Clay

Equipment

  • Metal or Bamboo Skewers If bamboo skewers, soak in water for 24 hours before grilling.

Ingredients

  • 2.5 lbs Flank steak

Marinade

  • 1/4 cup Tamari Soy sauce
  • 1/4 cup Rice vinegar
  • 3 Tablespoon Gochujang
  • 2 Tablespoon Sesame oil
  • 2 Tablespoon Ginger grated
  • 6 stems Scallions (greens and whites) chopped

Instructions

  • Remove flank steak from packaging and pat dry with paper towel.
  • Cut flank steak against the grain, into 1/2" thick strips.

Create the Marinade

  • Combine marinade ingredients in a large mixing bowl.
    1/4 cup Tamari Soy sauce, 1/4 cup Rice vinegar, 3 Tablespoon Gochujang, 2 Tablespoon Sesame oil, 2 Tablespoon Ginger, 6 stems Scallions (greens and whites)

Marinate the Beef Overnight

  • Put sliced flank steak and marinade into a 1 gallon storage bag.
  • Work the marinade into the beef by massaging it.
  • Marinate the beef overnight.

Putting the Beef on the Stick

  • Once marinated, carefully dump excess marinade into the trash and put the beef strips on a serving tray.
  • Using skewers, follow a cross-hatch pattern to keep the beef on the stick.

Grilling the Beef on a Stick

  • Get your grill to 450F and then place the skewers on the grill.
  • On my pellet grill I grilled on one side for 5-10 minutes, and then flipped them to the other side for another 5-10 minutes.
    On a charcoal grill this will take even less time.
  • Once at your preferred doneness, enjoy!
dylan bio profile picture
Dylan Clay
Dylan Clay is a pitmaster based in New Hampshire, with over 17 years of experience in grilling, smoking, and dehydrating meat. Throughout this time, he has worked with nearly every cut of meat. In 2019, he launched the Barbecue FAQ website to share his extensive knowledge about all things meat, aiming to assist others in making better barbecue at home.

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