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Orange Thai Beef Skewers


1 orange

1/4 cup soy sauce

1/4 cup seasoned rice wine vinegar

1 tablespoon honey

1 tablespoon sesame oil

1 teaspoon ground ginger

1 teaspoon coriander

4 cloves garlic

2-4 teaspoons Sriracha chili sauce*

1 1/2 pound flank steak

*Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section.  It has a rooster on the bottle- you can't miss it!  If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol' hot sauce to the marinade.


Grab a bowl for your marinade.  Zest your orange and add all of the zest to the bowl.  Then cut the orange in half and add all of the juice as well.  You should have at least 1/4 cup orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic.  Then add Sriracha to your liking.  Once these are marinaded and cooked, the spice mellows quite a bit.  You may add 2 - 4 teaspoons Sriracha for more spice. Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cooking preheat your grill.  Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching. Place them on the grill.  These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it!  They should only take about 3-4 minutes on each side.  Flip half way through.

Now these don't only cook fast, they cool fast. Grill these up at the last minute so you can serve them hot off the grill, literally.


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