Skewered Korean steak appetizer

sherry monfils


I have this friend who is actually from Vietnam, but cooks a lot of Korean food. he taught me how to make these one day, after I told him how much in love I was with these awesome Korean bites!!

☆☆☆☆☆ 0 votes
4 Hr 40 Min
10 Min


1-1/2 lb
flank steak, thinly sliced
scallions, finely chopped
1/2 c
cider vinegar
1/4 c
low-sodium soy sauce
1/3 c
2 Tbsp
1 Tbsp
grated and peeled fresh ginger
1 tsp
minced garlic
2-1/2 tsp
asian fish sauce, found in gourmet food aisle in market or you can obtain at an asian specialty market
1 tsp
chili garlic sauce


1soak 16-12" wooden skewers in warm water for 30 mins. Thread steak onto skewers evenly. Place skewers in lg baking dish.
2In medium bowl, stir together all remaining ingredients and pour over meat. Turn to coat. Cover and refrigerate for at least 4 hrs. ( the longer you let meat marinate, the better the flavors will meld.)
3Spray broiler rack w/ cooking spray and preheat broiler. Drain marinade into small saucepan and bring to a boil. Boil, stirring constantly until sauce is thickened, about 5-8 mins. Place skewers on broiler rack, broil 5" from heat for 4 mins. Turn and broil another 4 mins. Watch to make sure it doesn't overcook, since oven temps vary. Place skewers on platter and drizzle the sauce evenly over meat. I sometimes serve the skewers over plain white rice.

About this Recipe

Main Ingredient: Beef
Regional Style: Korean
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tags: Healthy, Heirloom