These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.
Garlic and Black Pepper Beef Skewers
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This was a homer! Super flavorful very easy and I devoured it in one second… Do not skip out on topping with fresh lime juice and fish sauce on top when done cooking. It just takes it to a whole new level.
Will absolutely be making again
Shannon
Watch How To Make These Beef Skewers
Flavor, Flavor, and More Flavor.
The number of times I have made these in the last few weeks is… a lot. Too many to count. I love these flavors.
I don’t normally consider myself a beef person – I love a good burger, a beautiful steak, or a slow-cooked roast, but at home I tend to cook more chicken, veggies, and tofu. And yet, here I am, standing over my stove and licking my fingers while just eating these with my hands. Very demure, very mindful.
I think I love these because of two things:
- THE FLAVOR. Garlic, ginger, soy, and curry powder with the umami of beef is not going to let you down. It’s just not, okay? It’s warming and rich (hello curry powder!) but pleasantly sharp at the same time (looking at you, garlic), and is it weird that I enjoy smelling it almost as much as I enjoy eating it?
- THE STRIPS. They’re thin. They’re browned and caramelized but still juicy. They eat, honestly, like little bites of savory candy. They cook for 6 minutes, 7 tops. Delicious.
You can skewer them or not. You can broil them, flash-sear them in a pan, or air fry them. It’s a choose-your-own adventure! Whatever you pick, the flavor is on point, and you’ll get caramelization with all three methods.
When they come out of the oven, I’m going to require that you drizzle these with a bit of fish sauce, a bit of lime juice, and some extra spoonfuls of all those pan drippings. This Vietnamese-inspired flavor treatment is THE WAY TO GO.
I like to pop the beef into a rice bowl with a little cucumber shallot salad. The chili crisp isn’t really necessary for flavor, but that red color in there is nice and makes the whole thing feel like a completed masterpiece.
But also, I like just eating these straight off the pan. The flavors are big. The prep time is minimal. Life is good.
How To Make This Recipe
1
Cut the Beef into Thin Strips.
Cut against the grain into thin strips. If the skirt steak itself is very thin, fold it over itself a few times to make it easier to cut (as shown in this picture).
2
Add Some Flavor.
Add garlic, ginger, soy sauce, curry powder, salt, and sugar. MAGIC, I’m telling you.
3
Skewer (Or Not).
FYI, things smell amazing at this point. Scrunch that yummy beef onto soaked skewers! Doesn’t have to be perfect. If that feels like too much work, skip it! You can pan fry or air fry. Instructions are down below.
4
Blast Them With Heat.
Broil the skewers for 6 minutes. Caramelized on top, juicy, full of flavor. So good. (Alternate instructions below, too.)
5
You’re Done! Yum!
Pop the beef into a rice bowl with a little cucumber shallot salad. Highly recommend finishing with a drizzle of fish sauce and lime juice! Oooo-ee! Yum.
Garlic and Black Pepper Beef Skewers
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.
Ingredients
Units
Scale
For the Beef:
- 1.5 lbs. skirt steak, cut against the grain into very thin strips (see photos and video)
- 1 tablespoon soy sauce
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon coarse kosher salt
- 1 teaspoons granulated sugar
- 1 teaspoon curry powder
- freshly cracked black pepper
For Serving:
- fish sauce, lime juice, chili crisp, and cilantro for topping
- rice
- broccoli, bagged salad, or a quick cucumber salad, see notes!
Instructions
- Prep (optional): Soak your skewers – 15 minutes minimum for wood skewers.
- Beef: Mix the beef strips with the other beef ingredients. If you have time to marinate, go for it. A 30-45 minute marinating session is delicious! But I promise that if all you have is 5-10 minutes, they’ll still be great.
- Skewer: Thread the beef onto skewers – just scrunch it on there (see video). Place skewers on a parchment-lined baking sheet. Top with freshly cracked black pepper.
- Broil: Arrange an oven rack 4-6 inches below the heating element. Preheat the broiler on high heat for a few minutes. Broil the beef for 6 minutes – we’re going for caramelization on that top surface. (Alternative cooking methods in notes below)
- Serve: Let the beef stand for a few minutes; brush the golden tops with the pan juices, and drizzle with a bit of lime juice and fish sauce. MAGIC WILL HAPPEN. Top with cilantro or chili crisp and serve with a cucumber salad (recipe in notes). Holy smokes! You can eat them plain, drizzled, or in a rice bowl. They are finger licking good. I have been known to eat them standing right over the stove.
Notes
Other cooking methods, without skewers:
- Air fry at 450 (or a high broil setting) for 5-6 minutes. For best results I like to preheat the air fryer. Keep the beef pieces in a single layer for optimal browning – this may require that you do it in batches depending on the size of your air fryer. I line the basket with parchment for this method.
- Broil on high on a parchment lined baking sheet for 6 minutes! Works just fine without skewers, too.
- Pan sear in a very hot cast iron skillet for just 3-4 minutes, mostly undisturbed, until you see some golden browning. Yum.
If you’re using fresh garlic and ginger: grate 3 large cloves garlic and a 1-inch knob of ginger.
To make a little cucumber salad: thinly slice half of a cucumber and a shallot, toss in a small bowl with a teaspoon or two of lime juice or vinegar, plus some salt, pepper, and sugar. Voila! Magic.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Vietnamese-Inspired
Keywords: steak skewers, steak skewers, easy dinner recipe, beef recipe, skirt steak recipe
Frequently Asked Questions About This Recipe
Do you have to use skewers?
Nope! Just place the beef onto a parchment lined baking sheet and broil near the top of the oven for 6 minutes.
Can I make these in the air fryer?
Yes! Place beef strips in a parchment-lined air fryer at 450 (or a high broil setting) for 6 minutes. More info in the notes of the recipe.
Can you cook these on the grill?
Yes! Grilling the skewers would be delicious. Be sure to get your grill really hot so you can get that nice quick sear.
Would this work with another type of meat, like chicken or pork?
I don’t think you can go wrong with these flavors – garlic, ginger, soy sauce, and curry powder plus some sugar and salt? This combination just never tastes bad. The main thing to keep in mind, besides the flavor, is that the goal is a bit of caramelization on the meat! So I would be sure to use high heat with whatever protein you’re doing.
What veggies do you serve this with?
We always do these with rice, but my three favorite veggies to throw on the plate are: 1) just some nice green broccoli (steamed, pan fried, whatever suits you), 2) a bagged grocery store Asian-style salad (just did it tonight for dinner!), or 3) a little cucumber and shallot salad which is outlined in the notes section of the recipe.
What sauce would go well with these?
The fish sauce, lime juice, and pan drippings are enough for me! But since we’re talking about it, they would be absolutely BOMB with some gochujang sauce or yum yum sauce.
Can I use pre-sliced beef from the grocery store?
I tried and it wasn’t nearly as good. The grocery store cut wasn’t thin enough for me and they didn’t have as many options for the actual cut of meat – I think the only option was sliced sirloin. In this recipe, I think it’s worth it to cut your own strips to ensure you can really get them nice and thin.
What’s another cut of beef I could use instead of skirt steak?
I would go to flank steak or flat iron steak as my second choice. As long as you cut your steak into very thin strips, as shown, you can make it work.
What do you mean by garlic paste and ginger paste?
You can usually find these in the refrigerated produce section at most grocery stores! Here’s the garlic paste and the ginger paste so you know what to look for.
More Seriously Delicious Skewers
Filed Under: Air Fryer All Recipes Dairy-Free Dinner Gluten-Free Main Dishes Meat and Chicken Quick and Easy Recipes Sheet Pan SOS Series
September 24, 2024
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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This looks great! Any suggestions on a curry powder sub? My household doesn’t care for it.
I would just omit it!
I love making these recipes every Tuesday night! I followed the recipe and they turned out perfectly! Made them for my mother in law’s birthday tonight and everyone loved them! So much flavor. Watch the skewers- took them right out at 6 min and they were just right.
Love to hear it! Glad you all liked them!
I like your recipes. I’ll definitely try this one.
This looks really good! And easy to make. I look forward to making it.
Thank you, Lindsay, for another SOS banger. This saved dinner tonight even though I forgot the pepper and the skewers almost caught on fire and my child was having BIG feelings as I was assembling our bowls. It turned out delicious and was so fast and easy. 10/10
If this doesn’t sound like a serious SOS dinner situation, I don’t know what does! 🤪😂
I made this tonight and it is my new favorite pinch of yum recipe. It was a hit with my whole family. I used fresh garlic and ginger and marinated it for 30 minutes. Then skewered it and had my husband grill it. I used skirt steak and the meat was tender and juicy and full of flavor. Served it with rice and a spicy cucumber salad and it was the perfect meal. This is definitely a “make again” recipe.
Love to hear it!
LOVE this recipe! The curry powder had me skeptical, but it adds such depth to the flavor. Will make this on repeat for sure!!
Glad you enjoyed it, Jen!
This was a homer! Super flavorful very easy and I devoured it in one second… Do not skip out on topping with fresh lime juice and fish sauce on top when done cooking. It just takes it to a whole new level.
Will absolutely be making again
New favorite SOS recipe. I made this with zero time to marinade or skewer, so I tossed everything together, used the broiler method, followed the recipe exactly, and it turned out SO well! Also saving this an easy dinner party recipe — can prep everything in advance and broil right before serving. Thank you!
When I tell you I was licking the pan!! 1000/10. Husband and kids cleaned their plates too. I even forgot the black pepper and it was still perfect
Glad you all loved it!
The flavor in this recipe is unreal. I used the air fryer broil method for 5-6 minutes and the beef came out incredible. I opted for sesame oil & garlic green beans tossed in a hot cast iron for my side and some brown rice. Side note: I used flank steak instead of skirt and it worked great. YUM.
Delicious!! I used flank steak from Costco (one of the two in a package) – so it was around 2 lbs – I doubled the marinade. I let it marinade overnight – put them on skewers the next day – and broiled per the instructions.
I didn’t drizzle with the fish sauce as they were salty enough. Insanely good and a different way to use a protein I don’t cook with very often!
My only thought is the salt in the recipe —-> I’m assuming it is a teaspoon of KOSHER salt?? Or is the intention to use regular table salt since your recipe doesn’t call for a long marinade?? I used Diamond Crystal Kosher Salt in my marinade – and since I doubled the recipe for not quite double the amount of meat – AND I marinated overnight – it was REALLY good but edging towards too salty on its own (paired with rice it was perfect). Just throwing it out there in case anyone else is wondering! GREAT RECIPE!!
Hey Jessica! Thanks for asking for clarification! It is coarse kosher salt. I just updated the recipe to reflect it!
This was insanely delicious. I have no further words. 10 stars.
Hi. I want to make this today (have tried some of your other recipes and they were delicious!) and want to clarify a few things. In the video, the measurements for the marinade ingredients are higher than what is in the recipe card. Also, there is mention of adding avocado oil and no mention in the recipe. Can you tell me which is correct. Thanks!
Hi Nan! What’s listed in the recipe card is correct.
We had this tonight and my three year old DEVOURED it! We broiled the steak without skewering, and it was so flavorful and crispy yet tender. We also added some crispy jalapeños for extra spice and crunch. This is definitely going in the rotation!
Wow! The curry was a nice surprise! Thanks for another great recipe! Also, I noticed this is one of the rare times you’ve used black pepper to a dish which I’ve wondered about for a long time.
These couldn’t be easier and are SO DELICIOUS. I didn’t have skewers and did the broil method. They turned out so tender and flavorful!
Can you please help us understand why you’re finishing with a drizzle of fish sauce instead of adding the fish sauce to the marinade with the rest of the ingredients? Has anyone else tried it this way? I understanding saving the lime for an acidic, post-broil brightener, but fish sauce seems like it might more at home in the marinade for even distribution and flavor balance. Thanks for the recipe!