Ingredients:

  • 1.5 lbs (680g) Sirloin Steak or Flank Steak, cut into 1-inch (2.5cm) cubes
  • 4 cloves Garlic, minced
  • 3 tablespoons (45ml) Soy Sauce (low sodium preferred)
  • 2 tablespoons (30ml) Hoisin Sauce
  • 1 tablespoon (15ml) Sesame Oil
  • 1 tablespoon (15ml) Honey or Brown Sugar, packed
  • 1 tablespoon (15ml) Rice Vinegar
  • 1 teaspoon (5ml) Fresh Ginger, grated
  • ½ teaspoon (2.5ml) Red Pepper Flakes (optional, for heat)
  • 2 tablespoons Green Onions, sliced (for garnish)
  • Sesame Seeds (optional, for garnish)
  • Bamboo or Metal Skewers (if using bamboo, soak in water for 30 minutes before grilling)

Instructions:

  1. In a medium bowl, whisk together minced garlic, soy sauce, hoisin sauce, sesame oil, honey or brown sugar, rice vinegar, grated ginger, and red pepper flakes (if using). Whisk until well combined.
  2. Add the steak cubes to the marinade. Toss to coat evenly, ensuring each piece is well covered. Cover the bowl with plastic wrap or transfer to a resealable bag and refrigerate. Marinate for at least 1 hour, but preferably 2-4 hours for deeper flavor.
  3. Preheat your grill to medium-high heat. Alternatively, preheat your broiler.
  4. Thread the marinated steak cubes onto the skewers, leaving a small gap between each piece for even cooking. If using bamboo skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning.
  5. Grilling: Place the skewers on the preheated grill. Cook for 3-4 minutes per side, turning once, until the steak reaches your desired doneness (medium-rare to medium is ideal).
  6. Broiling: Place the skewers on a baking sheet lined with foil. Broil for 3-4 minutes per side, watching carefully to prevent burning.
  7. Remove the skewers from the heat. Garnish with sliced green onions and sesame seeds. Serve hot immediately.