Should I blanch the broccoli first?

A quick blanch helps - drop the florets in boiling water for 60-90 seconds, then shock in ice water. This jump-starts cooking so the broccoli turns crisp-tender on the grill in the same time the beef needs, instead of staying raw in the center. Pat dry before skewering so it chars rather than steams.

How do I keep wooden skewers from burning?

Soak wooden skewers in water at least 20-30 minutes before threading - dry wood scorches and snaps over high heat. Metal skewers skip the soak entirely and conduct heat to cook the centers a touch faster. Thread the beef, broccoli, sweet onion, and scallions so similar-size pieces sit together for even cooking.

The Kitchen

Beef and Broccoli Skewers

Name: Beef and Broccoli Skewers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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

By Therese Ludwig, Executive Chef

Before You Start

How long should I marinate the beef? At least 30 minutes at room temperature, or up to 8 hours in the fridge for deeper flavor - the soy, rice wine vinegar, ginger, and garlic do their best work in that window. Don't go past 8 hours; the acid and salt start to break the ribeye down and turn the texture mushy.

What's the best cut, and can I swap it? Our recipe calls for ribeye or NY strip because their marbling stays juicy over high heat. Either works great cut into 1-inch cubes. Sirloin is a leaner budget swap but can dry out, so don't overcook it. Trim any thick fat caps so the pieces sear evenly.

How long do I grill them and how do I know they're done? Grill over high heat 8-10 minutes total, turning every 2-3 minutes, and brush on the reserved glaze in the last 2 minutes so the honey and ketchup don't burn. For medium, pull the beef around 135°F internal; it'll climb a few degrees resting. The broccoli should be charred at the edges but still crisp.

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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!

Active15 min

Total35 min

Servings

Ingredients

Skewers1½ lbs Ribeye steak or NY strip, cut into 1-inch bite-sized cubes24 medium broccoli florets, about 1.5 inches wide1 large sweet onion, cut into 1 ½" chunks8 medium scallions, white and light-green parts only, cut into 1-inch pieces2 whole bell peppers (optional), cut into 1 ½" chunks12 -16 metal skewers or soaked wooden skewersMarinade½ cup low-sodium soy sauce (or coconut aminos for soy-free)4 tablespoons rice wine vinegar2 tablespoon honey3 tablespoons olive oil2 teaspoon toasted sesame oil4 cloves garlic, finely minced or grated2 tablespoon fresh grated ginger1 teaspoon kosher salt½ teaspoon coarse sea salt½ teaspoon freshly ground black pepper3 teaspoons sriracha or chili garlic sauce (optional, for heat)Glaze/Basting SauceReserve 1/4 cup of the marinade for glazing1 tablespoon ketchup1 tablespoon honeyGarnish2 tablespoons toasted white sesame seeds2 tablespoons finely chopped green onions

Instructions

1Prepare the Marinade: In a medium bowl, whisk together all marinade ingredients until well combined.
2Marinate 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.
3Prep 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.
4Soak the Skewers: If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
5Prepare the Glaze: Mix the reserved marinade with ketchup and honey in a small bowl.
6Assemble the Skewers: Thread marinated beef onto skewers, alternating with broccoli, onion, and bell pepper. Leave small spaces between items for even cooking.
7Preheat the Grill: Set your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates.
8Grill 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.
9Rest and Serve: Let skewers rest for 3-5 minutes. Transfer to a platter, sprinkle with sesame seeds and green onions. Serve immediately.

Make it yours

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.

Good to know

Cook it together.

This is exactly the kind of dish we cook live with teams and couples — a chef on screen, fresh ingredients shipped to every door, and nothing to clean up but your own plate.

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