If you love stir-fried beef and broccoli, you’ll love these soy-marinated beef and broccoli skewers! A delicious idea for summer dinner!
Asian beef and broccoli skewers
In my house we are steak lovers, especially my husband. Whenever he orders Asian food, he usually gets broccoli meat. So it was no surprise that this beef and broccoli skewer recipe was a big hit in my house! They would be a great addition to whatever you are grilling for any summer dinner. To make it a meal, serve them over rice with more scallions. If you’re hosting a barbecue, serve them as an appetizer! Other grilled beef recipes you should try are these Steak Skewers with Chimichurri, Grilled Steak Fajitas, or this Grilled Flank Steak with Tomatoes.
Like stir-fried beef and broccoli, only on skewers!
I love having people over and grilling during the summer, and I know these grilled beef skewers will be a hit at my next gathering. Here’s why:
- Tasty: Beef and broccoli marinade is a delicious blend of savory and spicy flavors
- Easy to prepare: With a simple marinade and quick cooking time, these skewers are perfect for a convenient weeknight dinner or a hassle-free weekend barbecue.
- Greet: Beef provides protein and broccoli contains fiber, vitamin C and vitamin K.
- Dietary Restrictions: These beef skewers are dairy-free, high in protein, and weight-watcher-friendly. They can easily be made gluten-free using gluten-free tamari.
If you make this beef skewer recipe, I’d love to see it. Tag me in your photos on Instagram OR Facebook!
What is the best cut of beef for skewers?
New York steak has the perfect amount of marbling to make these Asian-inspired beef skewers juicy. Leaner sirloin would be too dry.
Beef and Broccoli Skewers Ingredients
Below is everything you need to make this healthy beef and broccoli skewers recipe. Scroll to the bottom to see the exact measurements.
- I’m Willow for a rich umami flavor. Use gluten-free tamari to make GF.
- Rice Wine Vinegar provides a subtle flavor.
- The honey one the sweetness balances the saltiness and acidity.
- Sesame oil adds a nutty flavor.
- Aromatics: Grated garlic and ginger
- Salt and Black Pepper make sure the meat is well seasoned.
- Steak: Trim fat from New York steak and cut into 1-inch pieces.
- Broccoli: Cut the broccoli into florets, making sure they are roughly the same size so they cook evenly.
- Shallot: Cut the white and light green parts into 1-inch pieces.
How to prepare beef skewers
These easy beef and broccoli skewers cook in under 10 minutes! For complete instructions see the recipe card below.
- Beef and Broccoli Marinade: Whisk marinade ingredients in medium bowl. Then pour half of it into another bowl.
- Marinate the meat: Add the meat to one of the bowls and toss to coat. Leave to marinate for 30 minutes at room temperature or cover and refrigerate for up to 8 hours.
- Dip the wooden skewers (if using) in water for at least 20 minutes so they don’t burn on the grill.
- Assemble the skewers: Thread a shallot, a broccoli floret and a piece of beef onto a skewer. Repeat with another layer, ending with 1 final shallot. Repeat the operation with the other ingredients to obtain 8 skewers.
- Broccoli and Beef Dip: Brush the skewers with the reserved marinade and season with salt and pepper.
- How to grill beef skewers: Set the grill to high heat and oil the grates. Grill skewers until desired doneness, 3 to 4 minutes on each side for medium-rare, brushing with remaining marinade.
- How to cook beef skewers: Heat grill to high and place rack about 6 inches apart. Arrange the skewers on a foil-lined baking sheet. Cook for about 4 minutes on each side for medium-rare or longer until desired doneness, brushing with remaining marinade.
Variations
- Vegetables: If you want to add more veggies or replace the broccoli, try it with diced eggplant or mushrooms.
- Meat: Substitute flank steak or 1-inch pieces of chicken thighs.
- I’m Willow: Use low-sodium tamari for gluten-free aminos or coconut for soy-free ones.
- Vinegar: Replace rice wine vinegar with apple cider vinegar.
Garnish suggestions
Warehousing
- Refrigerator: Leftover meat and broccoli will last 4 days in the refrigerator.
- Freezer: Remove food from skewers and freeze in an airtight container for 3 months.
- Heat: Thaw in the refrigerator and microwave until warm.
More grilled meat recipes you’ll love
Product: 4 portions
Portion: 2 skewers
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In a medium bowl, whisk together the soy sauce, vinegar, honey, sesame oil, garlic, ginger, and 1/2 teaspoon kosher salt. Season with black pepper.
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Divide marinade between 2 medium bowls. Add meat to 1 bowl and toss to coat. Leave to marinate for 30 minutes at room temperature, stirring occasionally, or cover and refrigerate for up to 8 hours.
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Separate the broccoli into 16 florets (you may have extra broccoli). They should each be 1 to 1 1/2 inches, cut particularly large flowers in half and cut off the stems.
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Meanwhile, if using wooden skewers, soak them in water for at least 20 minutes so they don’t burn on the grill. Drain before inserting the skewers.
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When the meat is ready, prepare the skewers: Thread 1 piece of shallot perpendicular to the skewer, then carefully thread 1 broccoli coquette onto the skewer, then 1 piece of beef. Repeat with another layer of shallots, broccoli, beef, then finish with the last shallot. Repeat the operation with all the ingredients to obtain 8 skewers.
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Brush the skewers generously with the reserved marinade, then season with a pinch of salt and black pepper.
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For grilling: Prepare grill for high heat. Grill skewers until desired doneness, about 3 to 4 minutes per side for medium-rare, brushing with remaining marinade. Serve immediately.
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To cook on the grill: Heat grill to high and place rack about six inches apart. Line a baking tray with foil and add the skewers. Cook until meat reaches desired doneness, about 4 minutes per side for medium-rare, brushing with remaining marinade.
Last step:
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Serve: 2 skewers, Calories: 199 kcal, Carbohydrates: 11 G, Protein: 29.5 G, Fat: 5 G, Saturated fat: 1.5 G, Cholesterol: 62.5 mg, Sodium: 883 mg, Fiber: 2 G, Sugar: 6 G
