Introduction

These Sticky Soy Steak Skewers offer a perfect balance of sweet, savory, and spicy flavors. Tender cubes of marinated sirloin grilled alongside sweet onions create a deliciously sticky glaze that pairs beautifully with steamed rice. This recipe is a crowd-pleaser for summer barbecues or weeknight dinners.

A close-up view of three metal skewers laid on a bed of white cooked rice inside a white bowl, each skewer threaded with three to four pieces of dark brown grilled meat glazed with a shiny, sticky sauce, sprinkled with beige sesame seeds. Small pieces of bright green sliced scallions are scattered over the rice and meat, adding a fresh contrast. The rice grains look soft and fluffy, slightly piled around the skewers, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp chili-garlic sauce

1 tbsp hoisin sauce

1 tbsp toasted sesame oil

2 tbsp plus 1/4 cup reduced-sodium soy sauce

1 1/2 lb sirloin, NY strip, or ribeye, cut into 1″ cubes

1 1/2 tsp baking soda

2 tsp (or more) kosher salt, divided

1 scallion, green and white parts separated, thinly sliced

1 (1″) piece ginger, peeled, grated

2 garlic cloves, grated

6 tbsp honey

2 tbsp rice wine vinegar

1 large red onion, cut into 3/4″ pieces

1 tbsp neutral oil, plus more for grill

Cooked white rice and toasted sesame seeds, for serving

Instructions

Step 1: In a large bowl or container with a lid, stir together chili-garlic sauce, hoisin sauce, toasted sesame oil, and 2 tablespoons of soy sauce.

Step 2: Season the steak cubes with 1 1/2 teaspoons salt and sprinkle with baking soda, tossing to coat evenly. Transfer the steak to the bowl with the marinade and toss again to coat. Cover and marinate for at least 2 hours or up to overnight in the refrigerator.

Step 3: In a small saucepan over medium-high heat, combine the white parts of the scallion, grated ginger, grated garlic, honey, rice wine vinegar, and the remaining 1/4 cup soy sauce. Stir frequently and cook until the sauce thickens and reduces to a few tablespoons, about 10 minutes. Season with salt if needed and let cool. If the sauce cools too much and thickens too much, add 1 to 2 teaspoons water and return to heat to loosen.

Step 4: Meanwhile, place red onion pieces in a large bowl, sprinkle with 1/2 teaspoon salt, drizzle with 1 tablespoon neutral oil, and toss to combine, separating the layers so each piece is only 1 to 2 layers thick.

Step 5: Thread the steak cubes and onion pieces alternately onto skewers, using about 4 to 5 pieces of steak per 8-inch skewer.

Step 6: Prepare your grill for medium heat and preheat for 5 minutes; alternatively, heat a grill pan over medium heat. Grease the grates or pan with neutral oil to prevent sticking.

Step 7: Grill the skewers, rotating 90 degrees every 2 to 3 minutes. During the last minute, brush the skewers with some of the thickened sauce. Grill for a total of about 8 to 10 minutes, or until the steak reaches your desired doneness.

Step 8: Spread cooked white rice onto a serving platter. Arrange the grilled skewers on top, then brush with any remaining sauce. Garnish with the green parts of the scallion and toasted sesame seeds. Add extra salt if desired before serving.

Tips & Variations

For a milder heat, reduce the chili-garlic sauce or omit it altogether.

Use different cuts of beef like flank or skirt steak, but adjust marinating times accordingly.

Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Serve with a side of steamed vegetables or a fresh cucumber salad for a complete meal.

FAQs

Can I make these skewers ahead of time?

Yes, you can marinate the steak up to overnight and prepare the sauce and onions in advance. Assemble the skewers just before grilling for the best texture.

What can I substitute for rice wine vinegar?

If you don’t have rice wine vinegar, you can use apple cider vinegar or white wine vinegar as a substitute, though the flavor will be slightly different but still delicious.