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These Asian-style Beef Skewers with Ginger Scallion Sauce are lightly charred on the outside, yet soft, juicy, and tender inside. The beef is thinly sliced, marinated with a Chinese velveting-style method, then folded and gently packed onto skewers so each bite stays moist and flavorful.
My favorite way to cook them is under the broiler for that grilled-style color without an outdoor grill, but you can also make them in the air fryer, oven, or on a hot grill. Spoon the ginger scallion sauce over while the beef is still warm, and the sauce melts right into the skewers.
What makes these beef skewers tender and flavorful
This recipe is inspired by the way my Taiwanese family makes skewered beef for summer outdoor cooking. They’re savory, juicy, and tender, with a little char on the outside and soft, flavorful beef inside.
A few simple steps make them extra special:
- Thinly sliced beef: I’ll show you how to slice the beef so it stays tender, even without using an expensive steak cut.
- Velveting-style marinade: Velveting isn’t just for stir-fries. This Chinese technique helps the beef absorb flavor, stay juicy under high heat, and works great for make-ahead prep.
- Bundled threading: I’ll show you how to thread the beef so the pieces stay juicy and tender instead of drying out as flat strips.
- Three tested indoor methods, plus grilling option: Use the broiler, air fryer, or oven — or grill them outdoors. I’ll share the best time and temperature so the beef cooks hot and fast without drying out.
- Ginger scallion finish: Spoon the sauce over the hot skewers so the scallion, ginger, sesame, and savory flavor coats every bite.
Best beef for skewers
Best beef cuts to use
For these beef or steak skewers, I like using sirloin flap, sirloin tip, sirloin, or skirt steak. These cuts have good beef flavor and work well when sliced thinly against the grain.
If your sirloin has a thick white/silvery edge, trim it off before slicing. I would avoid stew meat for this recipe because it is usually too tough, and I don’t recommend flank steak here because it can be too lean for this bundled skewer style.
Marinade ingredients
I use a Chinese beef velveting method that works perfectly for skewers. The marinade includes soy sauce, salt, black pepper, sesame oil, neutral oil, potato starch or tapioca starch, and a little water to help the beef stay tender, juicy, and flavorful.
Ginger scallion sauce
The sauce is made with scallions, fresh ginger, sesame oil, neutral oil, salt, white pepper, and optional Sichuan peppercorn powder. It pairs beautifully with the beef marinade, adding an extra savory boost that makes the skewers taste even more special.
Why the beef stays tender
For tender beef skewers, three things make the biggest difference: how you slice the beef, how you velvet-marinate it, and how you thread it onto the skewers.
- Slice the beef thinly against the grain: This shortens the muscle fibers, so the beef is easier to bite. Aim for long, thin strips that are a little thinner than ¼ inch thick. If the beef feels slippery or hard to slice, place it in the freezer for about 20 minutes first.
- Marinate with the Chinese velvet beef method: The beef is seasoned with soy sauce, salt, pepper, sesame oil, neutral oil, starch, and a little water. Add the water little by little and gently massage it into the beef. This helps rehydrate the beef so it looks plump and juicy, with no liquid sitting at the bottom of the bowl.
- Marinate for 20 to 30 minutes: This gives the beef time to absorb the seasoning. You can also marinate it overnight in the fridge if you want to prep ahead.
- Thread the beef in bundles: Fold each thin strip and thread it back and forth onto metal skewers. Then gently push the pieces together so they sit close, but not packed too tightly. This helps protect the thin slices from drying out.
Make-ahead tip
You can slice and marinate the beef up to 1 day ahead and store it in the fridge. For longer storage, freeze the marinated beef for up to 1 month.
Best way to cook beef skewers
These beef skewers cook best with high heat and a short cooking time. I tested them three ways indoors — broiler, air fryer, and oven-baked — and here are my thoughts on each method.
- Broiler — my favorite indoor method: The broiler gives the beef the best grilled-style color without using an outdoor grill. Preheat the broiler first, line the sheet pan with aluminum foil, and broil the skewers for 3 to 4 minutes per side, about 6 to 8 minutes total. Do not use parchment paper because the pan sits close to the heat source.
- Air fryer — easiest for small batches: Air fry at 400°F for 7 minutes total. No need to flip. This method is fast and convenient, but it works best for 2-3 servings because most air fryer baskets can only fit a small amount at a time. Watch the timing because thin beef can overcook quickly.
- Oven bake — best for a larger batch: Bake at 425°F for 8 to 10 minutes total, flipping halfway through. Use a wire rack over a foil-lined sheet pan so heat can circulate under the skewers. This was my least favorite method for char, but the beef still comes out tender and juicy. It’s a convenient option if you’re making more skewers at once.
- Outdoor grill — great if you have one: Grill over high heat, preferably on a hot grill plate or griddle, and turn the skewers often. Since the beef is sliced thin, it only needs a few minutes per side. A little pink inside is okay, especially if the outside has a nice color.
Tip
How to tell when they’re done: For beef skewers, it’s better to pull them a little early than overcook them. You can always add a few more seconds, but once the beef dries out, it’s hard to fix. Look for lightly charred edges with the beef still looking moist and juicy between the bundled layers. If you want to check, gently separate a piece near the center — a little pink is okay, but it should not look raw.
Beef skewers recipe with ginger scallion sauce
Ingredients
For the beef:
- 1.5 lb Sirloin flap sirloin tip, or sirloin
- 1.5 tbsp light soy sauce
- 1 tsp coarse sea salt plus a touch more for seasoning the skewers
- ¾ tsp ground black pepper plus a touch more for seasoning the skewers
- 1 tbsp toasted sesame oil
- 1 tbsp neutral flavored oil such as avocado or light olive oil, plus more for drizzle the skewers
- 2 tbsp potato starch or tapioca
- up to 3 tbsp water add little-by-little
For the ginger scallion sauce (makes 1 cup):
- 6 scallion diced
- 1 oz ginger root grated, about 1.5 tbsp grated ginger
- 2 tbsp toasted sesame oil
- 1 tsp coarse sea salt or to taste
- ½ tsp ground white pepper
- ½ tsp Sichuan peppercorn powder optional
- ½ cup avocado oil or any neutral-flavored oil
Equipment
- 6 7.5-inch metal skewers
- 1 Baking sheet pan
- Aluminum foil (not paper parchment)
Instructions
Prep the beef
- Slice the beef against the grain into long, thin strips, a little thinner than ¼ inch thick. The thinner you slice the beef, the more tender it will be. Transfer the beef to a large mixing bowl.
Marinate the beef
- Add the soy sauce, salt, black pepper, sesame oil, neutral oil, and potato starch to the beef. Add the water little by little, up to 3 tablespoons, while gently massaging the marinade into the beef.
- The beef should look plump, juicy, and a brighter red once it absorbs the marinade. There should be no pool of liquid at the bottom of the bowl. Toss gently to help the beef absorb the marinade. Cover and set aside for 20 to 30 minutes, or refrigerate overnight.
Make the ginger scallion oil
- In the meantime, dice the scallions into small rounds and grate the peeled ginger. Place both in a heatproof bowl. Add the sesame oil, salt, white pepper, and Sichuan peppercorn powder, if using.
- In a small saucepan, heat the avocado oil over medium-low heat for about 7 to 8 minutes, or until the oil is hot and shimmering. To test, insert a dry chopstick into the oil. If small bubbles form around it, the oil is ready.
- Carefully pour the hot oil over the scallions and ginger. It should sizzle right away. Stir to combine and let the scallions soften for a few minutes.
- For detailed instructions, see this post on ginger scallion sauce.
Thread the beef skewers
- Line a large rimmed baking sheet with foil and lightly drizzle the bottom with oil.
- Take one strip of beef, fold it in half, and thread one end onto the skewer. Keep threading the strip back and forth until it is secured. This helps keep the beef from falling off.
- Gently push the beef down, then repeat with the remaining pieces. Leave about 1 to 1½ inches of space at the top of each skewer. Pack the beef snugly, but not too tightly.
- You’ll have a few small pieces of beef here and there because the beef is sliced thin. Just thread them onto the skewers with the larger pieces.
- Place the skewers on the prepared baking sheet. Lightly season them with a little salt and pepper, then drizzle a little oil directly over the skewers.
Cooking methods
Oven broiler [recommended method]
- Preheat the broiler for 5 to 6 minutes. Place the skewers on a foil-lined sheet pan and set the pan on the top rack, about 3 to 4 inches from the heating element.
- Broil for 3 to 4 minutes per side, about 6 to 8 minutes total. Watch closely so the beef does not burn.
- Do not line the sheet pan with parchment paper. The tray sits close to the heat source, and parchment can burn and cause smoke.
Air fryer
- Spray the air fryer basket with oil before adding the skewers. Air fry at 400°F for 7 minutes. No need to flip.
Oven bake
- Preheat the oven to 425°F. Place a greased wire rack over a foil-lined sheet pan. Arrange the skewers on the rack.
- Bake on the middle rack for 8 to 10 minutes total, flipping halfway through. Check at the 5-minute mark.
How to serve
- Let the skewers rest for 2 to 3 minutes. Transfer them to a serving plate. While the beef is still hot, spoon a few tablespoons of ginger scallion sauce over the skewers. Serve warm.
Notes
- Cooking method notes
- In my recipe testing, all three cooking methods gave the beef a good flavor and a tender texture. For the best grilled-style flavor and color, the oven broiler and air fryer are my favorites.
- The broiler gave me the best result because the beef was less likely to overcook compared to the air fryer. The beef also picked up better color and a lightly charred edge.
- The oven-baked method is my least favorite. The beef still tastes good, but it does not have the same grilled-style flavor, and the color is not as nicely charred.
- If using the oven-bake method: Use a wire rack over the sheet pan. The rack allows heat to circulate under the beef, similar to the airflow in an air fryer. It also keeps the beef from sitting in its own juices, so the skewers roast instead of steam.
- Why add water little by little to the beef marinade
- This comes from the Chinese velvet beef technique. The beef absorbs the seasoning liquid and water, which helps the texture stay plump and juicy.
- Add the water little by little and massage it into the beef. There should be no liquid sitting at the bottom of the bowl. The liquid should be fully absorbed before you add more.
- Make-ahead:
- Beef: You can slice and marinate the beef up to 1 day ahead and store it in the fridge. You can also freeze the marinated beef for up to 1 month.
- Ginger Scallion Sauce: Make the sauce ahead and store it in an airtight glass container in the fridge. It lasts up to a month but is best used within 2 weeks for the freshest flavor.
- Reheat:
- Beef: Air fry at 360°F for 3 to 4 minutes, or pan-grill over a hot pan for a few seconds per side.
- Ginger scallion sauce: Do not reheat the sauce in a microwave as the oil will cause splatter. The sauce tastes great at room temperature. Simply place the sauce jar in a cool and dry kitchen counter until the oil returns to room temperature. Use and serve as you wish and always use a clean spoon to scoop the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with beef skewers
These beef skewers are rich, savory, and full of ginger scallion flavor, so I like pairing them with something fresh, crunchy, or noodle-y on the side.
- Fresh cucumber sides: Chinese smashed cucumber salad is my favorite pairing because it’s cool, crisp, and refreshing next to the warm beef skewers. Pickled garlic is another great small side if you want something bright and punchy.
- Crunchy cabbage sides: Napa cabbage salad or bok choy kimchi both work well when you want a vegetable side with more crunch and freshness.
- Cold noodle sides: For a fuller meal, serve the skewers with glass noodle salad, soba noodle salad, Taiwanese cold peanut noodles, or Taiwanese cold sesame noodles. The cold noodles balance the warm, juicy beef and make the meal feel extra satisfying.
More Asian-style grilled and skewered recipes
- Bang Bang Chicken Skewers: Saucy, juicy chicken skewers with a creamy sweet-savory sauce. Great if you want another fun skewer recipe.
- Negima Yakitori: Japanese chicken and scallion skewers brushed with homemade tare sauce. A great one for indoor grilling or summer cookouts.
- Kalbi: Korean-style marinated short ribs with savory-sweet flavor and beautiful grilled edges. Perfect for beef lovers.
- Marinated Beef and Broccoli Kabobs: A more classic beef kabob recipe with cubed beef, broccoli, and vegetables threaded together on skewers. This one is different from these thin-sliced bundled beef skewers.
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