Orange Thai Beef Skewers
A bright and fresh marinade makes this ordinary flank steak shine. If you don't have an outdoor grill, you could cook these under the broiler or on an indoor grill pan.
Servings people
Equipment
Ingredients
Marinade
- 1 orange
- ¼ cup soy sauce
- ¼ cup seasoned rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon coriander
- 4 cloves garlic
- 2-4 teaspoon Sriracha chili sauce*
Steak
- 1 ½ pounds flank steak Freeze the flank steak for 20 minutes before adding to marinade to ease slicing.
- skewers if using wood or bamboo, make sure to soak them in water for at least 30 minutes before use.
Instructions
Marinate
- Zest orange into a medium bowl. Then cut the orange in half and add all of the juice. You should have at least ¼ cup orange juice; anything more than that is fine.
- To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking; start with 3 - 4 teaspoons and add more if desired. Whisk the marinade so everything is combined.
- Slice flank steak across the grain into about ¼" slices. Place steak in a zip-top bag and pour the marinade in. Gently knead the marinade into the meat, and place bag into the fridge. Marinate for at least 4 hours, or up to overnight.
Grill
- Preheat your grill. Thread on the strips of meat on the skewers, just like you're stitching. Avoid over-crowding and stretch the meat out a bit on the skewer to ensure even doneness.
- Place them on the grill. These cook quickly; only 3 - 4 minutes per side. Flip half way through.
- Serve immediately.
Notes
- Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or hot sauce to the marinade.
- To keep things clean, roll the top of your zip-top bag. That way when the meat touches the bag while you're trying to put it in, anything that grazes the plastic will end up on the inside.
- These skewers cool quickly. Be sure to have the rest of the meal ready before these hit the table.
- I usually make these with scallion rice. To make it, cook 1 cup of dry rice in 2 cups of water and when it's done, I hit it with a couple pats of butter, a big handful of sliced green onions and a splash of lime juice. With lots of kosher salt and fresh ground pepper. It's also great with coconut rice and a salad or vegetable on the side.
Nutrition
Serving: 4g, Calories: 210kcal, Carbohydrates: 7g, Protein: 26g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 68mg, Sodium: 636mg, Potassium: 467mg, Fiber: 1g, Sugar: 5g, Vitamin A: 52IU, Vitamin C: 13mg, Calcium: 42mg, Iron: 2mg
Calories: 210kcal
Cost: $20
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