Korean-style barbecue beef

Total Time
2 hr 28 min
20 min
8 min
There’s no need to fire up your grill to prepare this entrée. These marinated skewers cook quickly under the high heat of the broiler instead, making them a wonderful year-round option. You will need to plan ahead as the flank steak needs to marinate for at least 2 hours, but no more than 5 hours. Marinades generally don’t penetrate into the interior of the meat, so if it sits too long, the meat breaks down too much and can make the outside can mushy and mealy while leaving the interior unaffected. Toasted sesame seeds add a pretty finish and tasty flavor.


Uncooked lean and trimmed beef flank steak

1¼ pound(s), cut diagonally into thin strips

Unseasoned rice vinegar

½ cup(s), unseasoned

Soy sauce

4 Tbsp


1 small, finely chopped


2 clove(s), minced

Dark brown sugar

2 Tbsp

Fresh ginger

1 Tbsp, grated, peeled

Asian fish sauce

2 tsp

Garlic chili paste

1 tsp

Cooking spray

2 spray(s)

Unsalted toasted sesame seeds

2 tsp


  1. Soak 16 (12-inch) bamboo skewers in water for 20 minutes (or use metal ones). Thread steak onto skewers. Place skewers in a large baking dish.
  2. Combine all remaining ingredients, except sesame seeds, in a small bowl; pour over skewers and turn to coat. Cover and refrigerate, turning skewers occasionally, at least 2 hours or up to 5 hours.
  3. Spray broiler rack with nonstick spray. Preheat broiler.
  4. Remove skewers from marinade; discard marinade. Place 8 skewers on broiler rack. Broil 4 inches from heat until beef is browned, 1–2 minutes per side. Repeat with remaining 8 skewers. Sprinkle evenly with sesame seeds.
  5. Serving size: 2 skewers