Go Back
beef on a stick

Beef on a Stick Recipe

Print Pin
Course: Main Course
Cuisine: American, Chinese
Cook Time: 20 minutes
Marinating Time: 12 hours
Total Time: 12 hours 20 minutes
Author: Dylan Clay

Equipment

  • Grill
  • Large mixing bowl
  • One-gallon storage bags
  • Measuring cups
  • Tablespoon
  • Wooden skewers
  • Large plate or serving tray
  • Grater
  • Sharp knife

Ingredients

  • 2.5 lbs Flank steak

Marinade

  • 1/4 cup Soy sauce
  • 1/4 cup Rice vinegar
  • 3 Tablespoon Gochujang
  • 2 Tablespoon Sesame oil
  • 2 Tablespoon Ginger grated
  • 6 stems Scallions chopped

Instructions

  • Remove flank steak from packaging. Discard packing in trash and pat dry the flank steak. Use a sharp knife to cut the flank steak against the grain into strips.

Create the Marinade

  • Combine in a large mixing bowl: ¼ cup soy sauce, ¼ cup rice vinegar, 3 tablespoons gochujang, 2 tablespoons of sesame oil, 2 tablespoons of freshly grated ginger, and 6 stems of scallions (with whites roots/whites removed); Mix until fully incorporated.

Marinate the Beef

  • Put the beef strips into a one-gallon storage bag. Put the beef-laden bag into another one-gallon storage bag.
  • Pour the marinade into the storage bag with the beef.
  • Push air out of the the marinade bag and seal. Do the same for the second bag.
  • Work the marinade into the beef by massaging it.
  • Marinate the beef for 12- 24 hours. Throughout the day, flip the bag over so that all parts of the beef are fully marinated.

Putting the Beef on the Stick

  • Once marinated, carefully dump excess marinade into the trash and put the beef strips on a serving tray. The marinade bag can be discarded as it is now contaminated with raw beef.
  • Using your wooden skewers, follow a cross-hatch pattern to keep the beef on the stick.

Grilling the Beef on a Stick

  • On my pellet grill I set the temperature to 450F or "High Heat" on PID mode.
  • Position the beef-skewers away from the hot zones; Grill for 10 minutes.
  • After 10 minutes, flip the skewers over.
  • In order to achieve a char, I place each skewer on the hot zones for 1-2 minutes on each site.

Notes

If you're using a charcoal grill, it's recommended to soak the wooden skewers at the same time the beef marinates to prevent them from combusting. If you're using a pellet or gas grill, you do not need to soak the skewers.