Description

These Sticky Soy Steak Skewers are tender cubes of marinated sirloin, NY strip, or ribeye grilled to perfection and coated with a rich, thick soy-honey glaze. Paired with red onion and a fragrant sauce made from chili-garlic, hoisin, sesame oil, ginger, and garlic, these skewers deliver a perfect balance of sweet, spicy, and savory flavors. Served over white rice and garnished with scallions and toasted sesame seeds, this dish is a crowd-pleaser ideal for grilling season or any flavorful weeknight dinner.

Ingredients

Marinade and Steak

1 tbsp chili-garlic sauce
1 tbsp hoisin sauce
1 tbsp toasted sesame oil
2 tbsp plus 1/4 cup reduced-sodium soy sauce, divided
1 1/2 lb sirloin, NY strip, or ribeye, cut into 1″ cubes
1 1/2 tsp baking soda
2 tsp kosher salt, divided
1 scallion, green and white parts separated, thinly sliced
1 (1″) piece ginger, peeled and grated
2 garlic cloves, grated
6 tbsp honey
2 tbsp rice wine vinegar

Veggies and Finishing

1 large red onion, cut into 3/4″ pieces
1 tbsp neutral oil, plus more for the grill
Cooked white rice, for serving
Toasted sesame seeds, for garnish

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Instructions

Marinate the Steak: In a large bowl or container with a lid, mix the chili-garlic sauce, hoisin sauce, toasted sesame oil, and 2 tablespoons of soy sauce. Season the steak cubes with 1 1/2 teaspoons kosher salt and sprinkle baking soda over them, tossing to coat evenly. Transfer the steak to the marinade mixture and toss well to coat. Cover and refrigerate to marinate for at least 2 hours, up to overnight, allowing the flavors to penetrate and the meat to tenderize.
Prepare the Sticky Sauce: 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. Adjust seasoning with salt if necessary. If the sauce thickens too much when cooled, add 1 to 2 teaspoons of water and reheat briefly to loosen.
Prepare the Onion: In a large bowl, toss the red onion pieces with 1/2 teaspoon kosher salt. Drizzle with 1 tablespoon neutral oil and toss to combine, separating the onion layers so pieces are between one and two layers thick for even cooking.
Assemble the Skewers: Thread the steak cubes and onion pieces alternately onto skewers, aiming for about 4 to 5 pieces of steak per 8-inch skewer but adding more if you prefer. This layering helps distribute flavors and ensures even grilling.
Preheat the Grill: Prepare your grill for medium heat and preheat for about 5 minutes. If using a grill pan, heat it over medium heat. Lightly grease the grill grates or pan with neutral oil to prevent sticking.
Grill the Skewers: Grill the skewers for 8 to 10 minutes, turning them 90 degrees every 2 to 3 minutes for even cooking and grill marks. During the last minute of grilling, brush the skewers generously with the prepared sticky sauce to glaze the meat and onions.
Serve: Spread cooked white rice on a serving platter and arrange the grilled skewers on top. Brush the skewers with any remaining sauce, garnish with the green parts of the scallion and toasted sesame seeds. Add more salt if needed before serving to taste.

Notes

Marinate the steak for at least 2 hours, but for best tenderness and flavor, marinate overnight.
The baking soda in the marinade tenderizes the meat by breaking down proteins.
If you don’t have a grill, a grill pan on the stovetop works well for cooking these skewers.
Turn skewers regularly to avoid burning and achieve even cooking.
The sticky sauce can be made ahead and stored refrigerated for up to 2 days.
For gluten-free, use tamari instead of soy sauce.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: Asian