This is our version of Chinese Beef on a Stick—super savory, a little bit sweet, and crisped on the edges. But it’s not dry or overly sweet like it sometimes could be at Chinese buffets of years past. These beef skewers are delicious whether you’re making them as an appetizer or the main event!
A Classic Chinese Buffet Item
Have you ever walked the aisles of a Chinese buffet? The yellow light of heat lamps glinting off of stainless steel chafing dishes—each one beckoning, promising a new adventure and some instant gratification.
One classic item was always beef on a stick, sometimes referred to more sparingly as just “beef stick.” These were Chinese beef skewers, flavored with soy sauce and sweet bean sauce or maybe hoisin sauce.
(Sometimes, you may find they taste similar to char siu pork—as I suspect restaurants simply repurpose the same marinade for chicken, pork, or beef.)
Completing the pupu platter
Beef on a Stick is also a classic Pupu platter item. By now we’ve tackled most other Pupu platter items: the shrimp toast, fried wontons, spare ribs, egg rolls, fantail shrimp, and the fried Chinese chicken wings. Last but perhaps not least, depending on who you ask: this beef on a stick, meant to be slowly reheated and crisped over the blue flame of a (food safe) sterno gel canister.
If you want to make these beef on a stick a little more festive, cut your beef into 1/2 inch thick chunks instead, and mix an 8-ounce can of pineapple chunks in with the beef to marinade. Then alternate threading the beef and pineapple on the skewers!
How to Serve Chinese Beef on a Stick
Once the marinating is out of the way, these skewers cook up quickly under the broiler. And cleanup isn’t too bad either if you’re using foil to line your baking sheets!
You can serve these as an appetizer or main course. These are also an excellent meal prep candidate, because you can eat them with a Chinese meal or you can add kimchi and egg to make a quick Korean-inspired lunch. They’d also be tasty over a salad for a low-carb option. You can make my dad’s Thai Salad Dressing for that idea!
They’re pre-portioned, and you can just grab a couple of skewers as you need them. Wrap them in foil and they’re ready to go—skewer optional!
Recipe Instructions
First, thinly slice the flank steak on a heavy 45-degree angle, a little less than a ½-inch thick (about 1cm). Try to choose a very wide piece of flank steak, so you can slice them against the grain into long 6-inch (15cm) slices
Add the beef to a large bowl, along with the sugar, cornstarch, five spice powder, garlic powder, onion powder, white pepper, salt (if using), neutral oil, oyster sauce, sweet bean sauce, light soy sauce, sesame oil, and water. Toss to coat the beef and incorporate all the seasonings and sauces. Cover and refrigerate overnight, or at least 4 hours. During that time, soak bamboo skewers in water (minimum 1 hour; or you can use metal skewers).
When you’re ready to cook, line a baking sheet with foil and a wire rack. Thread the pieces of beef on the skewers so they lay flat. Place them on the wire rack about one inch (2.5cm) apart. We were able to fit most of them on one sheet pan, but for crispier results, use two wire racks and two sheet pans or cook in two batches.
Position an oven rack at the top-most level, closest to the heating element. Turn your oven on broil (high, if you have the choice). Broil the skewers for 3-4 minutes on each side, watching them closely so they don’t burn (ovens vary!) Sprinkle with sesame seeds if desired, and serve.
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Recipe
Chinese Beef on a Stick
Ingredients
- 2 pounds flank steak (choose a wide piece so you can get long slices)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon five spice powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper
- ¼ teaspoon salt (optional if sensitive to salt)
- 1½ tablespoons neutral oil (such as canola, vegetable, or avocado oil)
- 2½ tablespoons oyster sauce
- 1 tablespoon sweet bean sauce (or substitute hoisin sauce)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons water
- 1 tablespoon toasted sesame seeds (optional garnish)
Instructions
- Thinly slice the flank steak on a 45-degree angle, about 1 cm thick (slightly less than 1/2 inch). Use a very wide piece of flank steak, so you can slice them against the grain into long 6-inch (15cm) slices.
- Add the beef to a large bowl, along with the sugar, cornstarch, five spice powder, garlic powder, onion powder, white pepper, salt (if using), neutral oil, oyster sauce, sweet bean sauce, light soy sauce, sesame oil, and water. Mix well, cover, and refrigerate overnight, or at least 4 hours. During that time, soak bamboo skewers in water (minimum 1 hour; or you can use metal skewers).
- Line a baking sheet with foil and a wire rack. Thread the pieces of beef on the skewers so they lay flat. Place them on the wire rack about 1 inch (2.5cm) apart. For crispier results, use two wire racks and two sheet pans or cook in two batches.
- Position an oven rack at the top-most level, closest to the heating element. Turn your oven on broil (high). Broil the skewers for 3-4 minutes on each side, watching them closely so they don’t burn. (Ovens vary!) Garnish with toasted sesame seeds if desired, and serve.
