Marinated Steak Skewers with Korean BBQ Sauce

I found this recipe tucked away in the appetizer section of Spicy Southern Kitchen, but I decided to ignore the label and turn it into dinner instead. That turned out to be a very good decision.

The star of this dish is definitely the sauce. It's tangy, slightly sweet, and packed with flavor. Combined with the marinated beef, it creates one of those meals where you keep sneaking "just one more bite" until your plate is empty.

To round out the meal, I served it with a Thai cucumber salad and a side of rice. The cool, crisp salad balanced the richness of the beef perfectly, making for a dinner that felt complete and satisfying.

Whether you serve this as an appetizer for a crowd or follow my lead and make it the main event, this recipe is absolutely worth trying. Trust me—you won't regret it.

This recipe earned a spot in my favorites collection after just one meal. That's not something I say lightly, but it was that good.

As much as I loved it with beef, I can already see this recipe working beautifully with chicken as well. The flavors are versatile enough that I think it would be just as delicious, and I'm already looking forward to testing that version out soon.

When a recipe leaves you excited to make it again before you've even finished the leftovers, you know you've found a keeper.

Marinated Steak Skewers with Korean BBQ Sauce

Recipe from Spicy Southern Kitchen

Serves 8

• 2 T olive oil
• 1/2 c low sodium soy sauce
• 3 T lemon juice
• 3 garlic cloves, minced
• 1/2 tsp black pepper
• 1 1/2 pounds flank steak
• wooden skewers soaked in water

Sauce

• 1/2 c low sodium soy sauce
• 2/3 c brown sugar
• 3 garlic cloves, minced
• 1 T rice wine vinegar
• 1 T sweet chili sauce
• 1/2 T grated fresh ginger
• 1/4 tsp black pepper
• 1 T cornstarch
• 1 T cold water
• 2 green onions, sliced
• 1 tsp sesame seeds

In a small bowl, stir together oil, soy sauce, lemon juice, garlic and pepper.

Slice steak thinly across the grain. Cut with the knife at a 45 degree angle so that you get strips that are wider then they would be if you cut straight down.

Combine the steak strips and marinade in a large ziptop bag and refrigerate for at least 8 hours.

To make sauce, bring soy sauce, brown sugar, garlic, vinegar, chili sauce, ginger, and black pepper to a boil in a small saucepan.

In a small bowl, stir together water and cornstarch. Add to saucepan and simmer sauce until thickened, about 2 to 3 minutes.

Thread steak onto skewers. Grill over high heat for 3 minutes. Flip over and grill 1 to 2 more minutes. Serve with green onions, sesame seeds, and sauce.