Korean Bulgogi Style Grilled Beef Skewers
1 1/2 pounds flank or skirt steak, cut against the grain into 1/2-inch wide strips
Long wooden skewers, as needed, soaked for at least 15 minutes in water
High-heat cooking spray or oil, as needed
1 Bosc, Asian or other firm pear, core and seeds removed
1/4 cup sweet onion
4 cloves garlic, minced
1/2 cup Stubb’s Sweet Black Pepper Anytime Sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
2-3 tablespoons soy sauce, or to taste
1/4 cup Stubb’s Sweet Black Pepper Anytime Sauce
Grate the pear and onion or place in a blender or food processor to puree. Place this mixture in a large bowl or large plastic ziploc bag along with the garlic, Anytime Sauce, sugar, soy sauce and sesame oil; mix well to combine. Place the steak strips in the mixture and let marinate 1 hour to overnight in the refrigerator.
Before cooking, remove meat from marinade and thread onto soaked wooden skewers.
To cook, heat grill or grill pan over medium-high heat. When grill is hot, spray with high-heat cooking spray or brush with high-heat cooking oil. When grill or grill pan is hot, place a few skewers side-by-side onto grill and cook for about one minute. Flip with tongs, brush some more Anytime Sauce onto the meat and cook for one minute before flipping again. Let cook for about 30 seconds, then brush meat with more sauce and flip one more time, cooking for another 30 seconds to one minute. Remove skewers and let cool for a few minutes before serving.
Optional: Serve with cooked white rice and some romaine or butter lettuce leaves to make lettuce wraps.
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