Saucy Korean BBQ Beef Skewers
These saucy Korean BBQ beef skewers are a total lip-smacking treat! And they're easy enough to throw on the grill on any given weeknight.
Servings: 6 servings
Equipment
- Metal or bamboo skewers (if bamboo, make sure to soak them as per the directions on the package prior to grilling)
Ingredients
- 1 lb Tri tip or sirloin steak tip
- 3 large scallions, cut into 1-inch pieces
- 6 oz Cremini or baby bella mushrooms (about six large mushrooms, halved or quartered)
Marinade
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 TBSP hoisin sauce
- 1 TBSP sesame oil
- 1 TBSP freshly grated ginger
- 1 tsp Sriracha
- 4 cloves garlic, grated to a paste or finely minced
Korean BBQ Sauce
- 1/3 cup hoisin sauce
- 1/3 cup ketchup
- 2 TBSP low sodium soy sauce
- 1 TBSP mirin (or rice wine vinegar)
- 2 tsp sesame oil
- 1 tsp Sriracha, more or less depending on your heat tolerance
Instructions
- In a large mixing bowl, whisk together all of the ingredients for the marinade.
- Cut the beef into bite-sized cubes (about 1-inch x 1-inch) and place them in the marinade along with the mushrooms; toss to coat.
- Cover the mixing bowl and place in the fridge to marinate for at least 2 hours, or for the day.
- Before firing up the grill, make the BBQ sauce. Place all of the ingredients into a small saucepan and whisk until combined. Bring to a low simmer and let simmer for about five minutes. Remove from heat and set aside. You want the sauce to at least be warm when you slather it onto the skewers.
- Heat your grill to medium-high heat—about 450º F. Make sure your grill is clean.
- Thread the chunks of beef, scallions, and mushrooms onto skewers, and place onto a baking sheet or large plate.
- Place the skewers onto the hot grill and cook for about 3 minutes. Carefully flip the skewers and cook for another 2-3 minutes or until the beef has an internal temperature of 135º F for medium-rare. Cook a bit longer for medium (internal temperature of 140-145º F).
- Carefully remove the skewers from the grill and place onto a clean plate or serving platter. Brush them with a generous amount of the Korean BBQ sauce—or serve the sauce on the side!
- Garnish with thinly sliced scallions and sesame seeds.
Notes
When cutting your vegetables…
Always be sure to cut your vegetables and meat cubes so they’re as uniform as possible to ensure an even cook on everything. I usually aim for 1-inch x 1-inch, give or take.Recipe Variations & Modifications
- Protein—You can absolutely try these with a different proteins. Chicken or salmon would be great! Just keep in mind that cook times will vary with different proteins.
- Vegetables—I’m really fond of mushrooms and scallions here because they grill nicely and at the same pace as the beef. But you could definitely play around with veggie variations. Just be sure to cut them to be close in size with the beef.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 32g | Protein: 23g | Fat: 16g
