These Orange Thai Beef Skewers are infused with sweet and savory Asian flavors for a grilled dinner that’s sure to be a huge hit!
Ingredient and Equipment Notes
- Flank Steak – Flank steak is a long, flat cut of meat, so it is sold with the ends tucked under in a sort of roll. Some stores sell it vacuum sealed on the top shelf. Ask someone in the meat department if you have trouble finding it!
- Marinade
- Fresh orange zest and juice
- Soy sauce
- Seasoned rice wine vinegar
- Honey
- Sesame oil
- Ground ginger
- Coriander
- Fresh garlic
- Sriracha chili sauce (Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or hot sauce to the marinade.)
- Skewers – I prefer metal skewers. You can get nice ones with wood or silicone handles that stick out of the grill for easy turning. You can also use bamboo skewers, just remember to soak them in water for 30 minutes before use so they don’t burn on the grill!
How To Make Orange Thai Beef Skewers
Step 1: Make Your Marinade
- The marinade is centered around fresh orange zest and juice and then flavored with some every day pantry ingredients. To start, 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 cup 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 2teaspoons Sriracha and it’s mild enough that my toddler gobbles them up. It’s not even really spicy 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.
Step 2: Prep and Marinate Your Flank Steak
- Take the raw flank steak and slice it against 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.
- When you’re ready to get cooking 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 smushed on there. In order for them to cook evenly, stretch the meat out a bit.
- 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.
- 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.
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.
Storing and Other Tips
- Store leftovers in an airtight container in the fridge and eat within 3-4 days for best flavor.
- Reheating steak like this can overcook it and make it chewy. I prefer to use leftovers on cold dishes like salads.
- A 1 1/2-pound flank steak will get you about 10 skewers.
- I usually make these with scallion rice. To make it, cook 1 cup of dry rice in 2 cups of 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. It’s also great with coconut rice and a salad or vegetable on the side.
Frequently Asked Questions
What does it mean to cut across the grain?
Cutting across the grain of meat means to slice perpendicular to the long muscle fibers. This ensures that you will be able to chew through each piece with ease.
Can I use any other cuts of beef?
I prefer flank steak, but skirt steak or London broil might be other good options. Skirt steak is often cut thinner than flank steak and may be a bit fattier, but it is often used for dishes like carne asada and holds marinade flavors very well. Just be aware it cooks SUPER fast!
Orange Thai Beef Skewers
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.
Servings people
Equipment
Ingredients
Marinade
- 1 orange
- ¼ cup soy sauce
- ¼ cup seasoned rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon coriander
- 4 cloves garlic
- 2-4 teaspoon Sriracha chili sauce*
Steak
- 1 ½ pounds flank steak Freeze the flank steak for 20 minutes before adding to marinade to ease slicing.
- skewers if using wood or bamboo, make sure to soak them in water for at least 30 minutes before use.
Instructions
Marinate
- Zest orange into a medium bowl. Then cut the orange in half and add all of the juice. You should have at least ¼ cup orange juice; anything more than that is fine.
- To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking; start with 3 – 4 teaspoons and add more if desired. Whisk the marinade so everything is combined.
- Slice flank steak across the grain into about ¼" slices. Place steak in a zip-top bag and pour the marinade in. Gently knead the marinade into the meat, and place bag into the fridge. Marinate for at least 4 hours, or up to overnight.
Grill
- Preheat your grill. Thread on the strips of meat on the skewers, just like you're stitching. Avoid over-crowding and stretch the meat out a bit on the skewer to ensure even doneness.
- Place them on the grill. These cook quickly; only 3 – 4 minutes per side. Flip half way through.
- Serve immediately.
Notes
- Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or hot sauce to the marinade.
- To keep things clean, roll the top of your zip-top bag. 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.
- These skewers cool quickly. Be sure to have the rest of the meal ready before these hit the table.
- I usually make these with scallion rice. To make it, cook 1 cup of dry rice in 2 cups of 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. It’s also great with coconut rice and a salad or vegetable on the side.
Nutrition
Serving: 4g, Calories: 210kcal, Carbohydrates: 7g, Protein: 26g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 68mg, Sodium: 636mg, Potassium: 467mg, Fiber: 1g, Sugar: 5g, Vitamin A: 52IU, Vitamin C: 13mg, Calcium: 42mg, Iron: 2mg
Calories: 210kcal
Cost: $20
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Questions & Reviews
I used this marinade for flank steak and my entire family LOVED it. Thanks for the great recipe.
This looks excellent! I have some flank steak in the freezer, so I think I'll be making this soon.
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.
These sound very tasty; I plan on making them this week. What vegetable would you serve with these?
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!
wheat, flour I mean geeeesh
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.
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.
oh yum – perfect way to ring in the grilling season – delicious!
these look awesome. i love the flavor combo. i'll definitely be trying this recipe soon.
I love grill recipes and this one looks like a great one!
thanks sara!! good to know!
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!
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.
P. S. Sara, I grew up in Boise/Nampa! I miss my hometown! 😉
Hey, fun blog! Thanks for visiting mine!
Wow!! These look AMAZING!!! I don’t have a grill, though 🙁
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.
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!
mmmm… put all my favorite flavors into one recipe. I can’t wait to make these for husband. He will be so impressed.
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!
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!
Mmmm perfect! I happen to have a flank steak thawing right now. I know what marinade I’ll be using!
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!!!!
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
YUM! I think flank steak is probably one of the best things on earth. These look delicious!
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!!
This looks yummy! Love that chili sauce!
These look so yummy. I can’t wait to try them!
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!”