I’m so excited to share this incredible Beef and Broccoli Skewers recipe with you. It’s become a quick and easy meal for my summer cookouts and weeknight dinners, and I just know you’re going to love it too. It’s like your favorite takeout dish got a delicious outdoor makeover!
I developed this recipe when I was looking for a fun twist on the classic beef and broccoli stir-fry. Whether you’re firing up the grill for a backyard party or just want to add some excitement to your dinner routine, these skewers are sure to impress. The best part? They’re not just tasty – they’re a breeze to make and pretty healthy too! Ready to give it a shot? Let’s cook up some magic together!
Tips for Success
- Even Cuts: Ensure all beef and vegetable pieces are similar in size for uniform cooking.
- Don’t Overcook: Use a meat thermometer to check beef doneness. For medium-rare, aim for 135°F (57°C).
- Make Ahead: Marinate beef and prep vegetables the night before for a quick weeknight meal.
Recipe Variations
- Teriyaki Twist: Replace the marinade with your favorite teriyaki sauce and add pineapple chunks to the skewers for a sweet-savory combo.
- Vegetarian Option: Replace beef with firm tofu or tempeh, marinated in the same sauce. Double the vegetables for a hearty plant-based meal.
Creative Chef’s Touch (optional)
Elevate your beef and broccoli skewers with a delicate miso butter drizzle. Mix 2 tablespoons of softened unsalted butter with 1 tablespoon of white miso paste. Melt this mixture and drizzle over the skewers just before serving. The umami-rich miso butter adds a sophisticated depth of flavor that complements the beef and vegetables beautifully.
Ingredients
- Skewers
1.5 lbs Ribeye steak or NY strip, cut into 1-inch bite-sized cubes
24 medium broccoli florets, about 1.5 inches wide
1 large sweet onion, cut into 1 ½” chunks
8 medium scallions, white and light-green parts only, cut into 1-inch pieces
2 whole bell peppers (optional), cut into 1 ½” chunks
12 -16 metal skewers or soaked wooden skewers
- Marinade
1/2 cup low-sodium soy sauce (or coconut aminos for soy-free)
4 tablespoons rice wine vinegar
2 tablespoon honey
3 tablespoons olive oil
2 teaspoon toasted sesame oil
4 cloves garlic, finely minced or grated
2 tablespoon fresh grated ginger
1 teaspoon kosher salt
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
3 teaspoons sriracha or chili garlic sauce (optional, for heat)
- Glaze/Basting Sauce
Reserve 1/4 cup of the marinade for glazing
1 tablespoon ketchup
1 tablespoon honey
- Garnish
2 tablespoons toasted white sesame seeds
2 tablespoons finely chopped green onions
Directions
- Prepare the Marinade: In a medium bowl, whisk together all marinade ingredients until well combined.
- Marinate the Beef: Divide the marinade between two bowls. Add the beef cubes to one bowl, toss to coat, and marinate for 30 minutes at room temperature or overnight in the refrigerator.
- Prep the Vegetables: Cut broccoli into evenly sized florets. Ensure onions and bell peppers are cut into similar-sized chunks as the beef for even cooking.
- Soak the Skewers: If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
- Prepare the Glaze: Mix the reserved marinade with ketchup and honey in a small bowl.
- Assemble the Skewers: Thread marinated beef onto skewers, alternating with broccoli, onion, and bell pepper. Leave small spaces between items for even cooking.
- Preheat the Grill: Set your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates.
- Grill the Skewers: Place skewers on the grill. Cook for 8-10 minutes, turning every 2-3 minutes. Brush with the glaze during the last 2 minutes of cooking.
- Rest and Serve: Let skewers rest for 3-5 minutes. Transfer to a platter, sprinkle with sesame seeds and green onions. Serve immediately.
