Korean steak on a stick

Total Time
28 min
10 min
18 min
Plan ahead for this dish, leaving time to let the flank steak marinate for a couple of hours. Once the meat comes out of the flavorful Asian marinade, this dish comes together quickly. For those marinades you plan to use a a sauce on the finishing dish, it’s crucial to bring it to a boil for proper food safety precautions since it has come into contact with raw meat. The marinade is versatile—it goes well with just about anything, including chicken, pork, or grilled vegetables. When using bamboo skewers, make sure to soak them in cold water for at least 30 minutes before using to prevent them from burning.


Uncooked lean flank steak

1¼ pound(s), cut diagonally into thin strips

Uncooked scallion(s)

6 medium, finely chopped

Cider vinegar

8 Tbsp, (1/2 cup)

Low sodium soy sauce

¼ cup(s)


¼ cup(s)

Ginger root

1 Tbsp, peeled and freshly grated


2 medium clove(s), minced

Fish sauce

2 tsp, (Asian)

Garlic chili paste

1 tsp, or regular chili paste


  1. Thread the steak onto sixteen 12-inch bamboo skewers. Place the ­skewers in a large baking dish.
  2. Combine the scallions, vinegar, soy sauce, honey, sugar, ginger, fish sauce, chili paste, and garlic in a small bowl; pour over the meat. Cover and refrigerate at least 2 hours.
  3. Spray the broiler rack with nonstick spray; preheat the broiler. Drain the marinade into a saucepan; bring to a boil. Cook, stirring occasionally, over high heat, until the sauce is thickened and has the consistency of syrup, about 15 minutes.
  4. Meanwhile, place the skewers on the broiler rack and broil 4 inches from the heat, turning frequently, until the meat is browned on both sides, about 8 minutes. Arrange the skewers on a platter and drizzle with the sauce. Yields 2 skewers per serving.