I started the poll on the sidebar last week because I wondered if I was the only one who used an outdoor bbq almost every day this time of year. Apparently I’m almost the only one, lol. There weren’t too many of you there with me, but a large majority are grilling at least a couple of times a week, so that’s good! I’m going to tell you right now that you’ll be seeing a lot of grill recipes from me over the next few months because that’s what I do this time of year. Really almost every day. So if you don’t have a bbq, go get one!

These beef skewers take some time to marinade, but they’re pretty quick to throw together and they use a lot of my favorite flavors. See?


Usually I’m a stickler for fresh ginger, but I made these once with powdered ginger when I was out of fresh, and I actually liked it better. You could definitely use fresh if you want, but make sure to put in a couple of tablespoons since dry is more concentrated.

Orange Thai Beef Skewers

*See below for the summarized recipe and printable version!

1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce*

1 1/2 lb flank steak
skewers (if using wood/bamboo make sure to soak them in water for at least 30 minutes before use.)

*Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. It has a rooster on the bottle- you can’t miss it! It’s also used in one of my most favorite meals ever- Kate’s Thai Peanut Noodles. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol’ hot sauce to the marinade.

Let’s get started. Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. (Don’t forget your microplane!) Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine.


To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. I’ve found that once these are marinaded and cooked, the spice mellows quite a bit. I add 2t Sriracha and it’s mild enough that my toddler gobbles them up. It’s not even really spicey at all, just flavorful. So if you like heat, I’d start with more like 3-4 teaspoons of Sriracha and add more if you like. Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4″ slices. It helps to pop the steak into the freezer for 20 minutes or so before hand. Place steak in a zip-lock bag and pour the marinade in. Swish it all around and pop the bag in the fridge. It’s best if it can sit for at least 4 hours.


Here’s a tip: To keep things clean, roll the top of your zip-lock bag over like in my picture. That way when the meat touches the bag while you’re trying to put it in, anything that grazes the plastic will end up on the inside. Does that make sense? Otherwise you’ll get the top/outside/zipping part all meaty and gross. Or at least I always do…

When you’re ready to get cookin’ preheat your grill*. Then take your skewers (pre-soaked if you’re using wood/bamboo ones) and thread on the strips of meat, just like you’re stitching. You don’t want them to be too smooshed on there. In order for them to cook evenly, stretch the meat out a bit.
* If you don’t have an outdoor grill you could cook these under the broiler or on an indoor grill pan. Both would work great.


Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Meat on a stick always reminds my husband of Brazil. Only it makes him nervous since down there you never quite knew what type of meat it was. I personally had a don’t ask policy so my experience with meat-on-a-stick wasn’t quite so traumatizing as his. I’m trying to help him get over it. (I swear this is cow.)


Now these don’t only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally. Serves about 4. I always get a flank steak that is a little over 1 1/2 lbs and I usually get about 10 skewers.


I usually make this with scallion rice. I cook 1C dry rice in 2C water and when it’s done I hit it with a couple pats of butter, a big handful of sliced green onions and a splash of lime juice. With lots of kosher salt and fresh ground pepper.

Orange Thai Beef Skewers
Serves 4
Meat on a stick - what could be better? A bright and fresh marinade makes this ordinary flank steak shine. If you don't have an outdoor grill, you could cook these under the broiler or on an indoor grill pan. Both would work great!
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Ingredients
  1. 1 orange
  2. 1/4 C soy sauce
  3. 1/4 C seasoned rice wine vinegar
  4. 1 T honey
  5. 1T sesame oil
  6. 1 t ground ginger
  7. 1 t coriander
  8. 4 cloves garlic
  9. 2-4 t Sriracha chili sauce*
  10. 1 1/2 lb flank steak
  11. skewers (if using wood/bamboo make sure to soak them in water for at least 30 minutes before use)
Instructions
  1. Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine.
  2. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. If you like heat, I'd start with more like 3-4 teaspoons of Sriracha and add more if you like. Whisk the marinade so everything is combined.
  3. Take the flank steak and slice it across the grain into about 1/4" slices. It helps to pop the steak into the freezer for 20 minutes or so before hand. Place steak in a zip-lock bag and pour the marinade in. Swish it all around and pop the bag in the fridge. It's best if it can sit for at least 4 hours.
  4. When you're ready to get cookin' preheat your grill. Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching. You don't want them to be too smooshed on there. In order for them to cook evenly, stretch the meat out a bit.
  5. Place them on the grill. These cook really fast. They should only take about 3-4 minutes on each side. Flip half way through.
  6. Serve immediately - they cool quickly. Be sure to have the rest of the meal ready before these hit the table!
Notes
  1. *Important Note: Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. It has a rooster on the bottle- you can't miss it! If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol' hot sauce to the marinade.
  2. Great Tip: To keep things clean, roll the top of your zip-lock bag over like in my picture. That way when the meat touches the bag while you're trying to put it in, anything that grazes the plastic will end up on the inside.
Our Best Bites http://ourbestbites.com/

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41comments

  1. 1
    Joelle says:

    I’ve just discovered your blog a couple of days ago and I’ve been devouring all your past notes!!

    I’ve already tried the Bermuda dressing and I almost drank it from the bottle…

    Here in France, people tend to be really classical concerning food but your blog just made me want to try new stuff!

    Cheers and like we say here “Bonne continuation!”

  2. 2
    Courtney B says:

    These look so yummy. I can’t wait to try them!

  3. 3
    the ungourmet says:

    This looks yummy! Love that chili sauce!

  4. 4
    jill says:

    I just bought a pack of flank seaks at costco on sturday and was wondering what to do with the other one…now I know! thanks for the great recipe. Oh, and thanks for the intro to southern alchemy! I took advantage of that sweet discount and just spent WAY too much on their website!!

  5. 5
    becca says:

    YUM! I think flank steak is probably one of the best things on earth. These look delicious!

  6. 6
    OREGON SOUTHWORTHS says:

    Oh good! Something new to put on the grill besides burgers and hot dogs! I’ve been loving that the BBQ has been put to good use already, but I think I’m over hot dogs for a while. Gotta go put flank steak on the grocery list for this week! 🙂
    – Jennifer

  7. 7
    mamabeck says:

    Had I clicked over from the reader and seen the poll, you wouldn’t feel so alone! I SO use our grill almost daily (at least 5 days of 7), and usually year-round. I got it cleaned out the other day really good, for our move, and it will be set up as soon as it can be…AND USED!!!!

  8. 8
    Pam says:

    Mmmm perfect! I happen to have a flank steak thawing right now. I know what marinade I’ll be using!

  9. 9
    Heidi says:

    I’m excited to try these. I also grill almost everyday, but my 2 year old twins turned my grill on and ran out my whole propane tank that I had just filled. I’m going crazy without it so I’m going to have to go get it filled now.
    Thanks for all of the yummy recipes!

  10. 10
    Erin says:

    Will you come to my house and make these for me? I bought skewers last season, but have yet to use them. I think I am scared of them.

    But my stomach is growling just looking at these. Yum!

  11. 11
    Mary Kelly says:

    mmmm… put all my favorite flavors into one recipe. I can’t wait to make these for husband. He will be so impressed.

  12. 12
    The Amoah-Boadi Family says:

    Sounds yummy! Unfortunately I don't have a grill and I can't really have one where i live (apartment) Can you give us another way to cook these (and future recipes)? I would love to try them out!! thanks for being so great!

  13. 13
    Sara @ Our Best Bites says:

    Amoah-Boadi Fam-

    Thanks for asking- I forgot to write that in there! If you don't have an outdoor grill, you could cook these under the broiler in your oven, or on an indoor grill pan.

  14. 14
    MommytoTommy says:

    Wow!! These look AMAZING!!! I don’t have a grill, though 🙁

  15. 15
    Katrina says:

    Hey, fun blog! Thanks for visiting mine!

  16. 16
    Katrina says:

    P. S. Sara, I grew up in Boise/Nampa! I miss my hometown! 😉

  17. 17
    The Ditts Fam says:

    Hey-what is the broiler time? I’m sure I could figure it out, but ya know me and my stupid questions. Ha ha. We need to steal our grill back from my mother in law. I totally miss it and my panini grill is taking a beating.

  18. 18
    Sara @ Our Best Bites says:

    Pyper, same instructions apply. Should just take a couple minutes on each side and you’ll want to flip them once once side is cooked!

  19. 19
    The Amoah-Boadi Family says:

    thanks sara!! good to know!

  20. 20
    Bunny says:

    I love grill recipes and this one looks like a great one!

  21. 21
    sliceofsueshe says:

    these look awesome. i love the flavor combo. i'll definitely be trying this recipe soon.

  22. 22
    Cate says:

    oh yum – perfect way to ring in the grilling season – delicious!

  23. 23
    Darci says:

    These look delicious! I voted for kids week. Now that the sun has finally arrived and school is almost out, I need some help with fun ideas. I'll anxiously await next weeks reveal.

  24. 24
    Swiss says:

    I will try ommitting the honey and let you know. I do not eat what flour or sweetners so always looking for something interesting and flavorfull.

    First time- love your blog so far.

  25. 25
    Swiss says:

    wheat, flour I mean geeeesh

  26. 26
    Jen says:

    We tried these tonight, and they were officially a success! If I'd known meat-on-a-stick would be so popular with my son, I would have done it a long time ago!

  27. 27
    Jessica says:

    These sound very tasty; I plan on making them this week. What vegetable would you serve with these?

  28. 28
    Sara @ Our Best Bites says:

    Jessica, I generally pair these with a veggie I can prepare quickly and toss on the grill at the same time. Bell peppers, zucchini, etc. Just drizzle with olive oil and sprinkle salt and pepper before grilling. Sauteed fresh green beans are great too. I cook them with olive oil, garlic, salt and pepper and then give them a little squeeze of oj or lemon.

  29. 29
    Katie @ goodLife {eats} says:

    This looks excellent! I have some flank steak in the freezer, so I think I'll be making this soon.

  30. 30
    Pam says:

    I used this marinade for flank steak and my entire family LOVED it. Thanks for the great recipe.

  31. 31
    Karen says:

    Made these last night. Amazing!

  32. 32
    mnmspecial says:

    I just made this tonight and it was hit although some complained it was a bit spicy. Everything I have made from your site has been a big hit! Thanks!!!

  33. 33
    Vanessa says:

    Tried these last night with the rice you suggested and also your sweet & spicy cucumbers-the combination was awesome. Wishing I could afford flank steak every week now!

  34. 34
    Jen says:

    Could you substitute fresh ginger root for the dry ginger?

  35. 35
    Vendy Borzea says:

    I didn’t see the poll but I use my grill almost every day. I have zucchini coming on and I love to cut it into “steaks” and grill them, along with portabella mushrooms and eggplant.
    Your recipe looks amazing. I am going to try it with pork and chicken.

  36. 36
    Nona Taylor says:

    Okay, these are a HUGE hit in my family. My daughter doesn’t like beef but she ate 5 sticks of meat! Wonderful receipe. Loved the favors. Marinated for 4 hours for the ones cooked for dinner. Marinated the other 1/2 of the receipe overnight. The flavor was even better. Great with rice & vegies. Another great receipe to add to our dinner menu.

  37. 37
    Maureen says:

    I just found you while “pinning” some recipes on my page. I LOVE the pictures you include to help people like me feel more at ease while trying new recipes. Thanks for your time and effort!

  38. 38
    Ashley says:

    I made these tonight for my husband and in-laws and all of us loved them! I was nervous because I didn’t have sesame oil or ground coriander so I substituted cumin for coriander and then left the oil out altogether. They tasted great, I love the orange zest and hint of spice. I’ve tried so many of your recipes and have yet to find a “bad” one. Thank you!

  39. 39

    […] Orange Thai Beef Skewers from Out Best Bites […]

  40. 40

    […] predictable soy/lime/ginger/curry one, an interesting cilantro/peppercorn/garlic paste one, and an orange/honey one, which frankly sounded more like Chinese to me than Thai, but yummy all the […]

  41. 41
    Heather Erickson says:

    I make these all the time. They are delicious. Sometimes I make the sea as a stir fry and then boil, then thicken the marinade and pour the sauce over the steak and rice.

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