Chinese Beef On A Stick
This is my version of the beef on a stick you can get at Chinese restaurants. My wife absolutely loved these, and she is a self-proclaimed skewer connoisseur. The key is really to marinate these for at least 8 hours so the marinade has time to penetrate the meat fully.
Ingredients
- 1 pound sirloin beef (or an inexpensive cut with lots of connective tissue like top blade roast)
- 2 tablespoons hoisin sauce
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon Chinese cooking wine (or water)
- ¼ teaspoon Chinese five-spice powder
- ½ teaspoon baking soda
Instructions
- Chop the beef into 1-inch cubes.
- Add the beef to a large plastic bag and pound with a meat mallet or rolling pin for a few minutes to tenderize it.
- Combine the rest of the ingredients in a small bowl. Mix then well then pour into the plastic bag. Mix the meat with your hands then refrigerate for at least 8 hours, but ideally 24 hours.
- Skewer the beef onto the skewers. Make sure they are not too tightly packed. I usually leave ¼ inch of space between each piece of beef.
- To broil: Preheat your broiler to 500°F and set the rack on the upper-middle position. Line the bottom of a roasting pan with aluminum foil and place the rack on top. Arrange the skewers on the rack and brush the tops with oil. Broil for 5-7 minutes on each side until nicely charred.
- To air-fry: Preheat your air-fryer to 400°F. Spray the basket with oil. Place the skewers inside (you may need to trim the ends with scissors if they don't fit). Spray with oil and air-fry for 5 minutes on each side until nicely charred.