If you enjoy beef and broccoli stir-fry, try these soy‑marinated Beef and Broccoli Skewers for a fresh, grill-friendly take on the classic. They make a flavorful summer dinner, a hearty main served over rice, or a crowd-pleasing appetizer at a barbecue.
Asian Beef and Broccoli Skewers
These skewers capture the savory, slightly sweet and nutty notes of a traditional beef-and-broccoli sauce in a simple soy-based marinade. Marinated cubes of New York strip steak are threaded with broccoli florets and scallions, then quickly grilled or broiled to juicy perfection. Serve them over rice, quinoa, or noodles and finish with extra scallions or sesame seeds for an easy weeknight meal or a standout grilling dish.
Like stir-fry, only on skewers
I love grilling for friends and family, and these skewers are always a hit. They combine bold, savory flavors with easy prep and quick cooking on the grill. They’re also naturally high in protein and pair well with vegetables and grains.
- Flavor: A balanced blend of salty soy, bright rice vinegar, sweet honey and nutty sesame oil.
- Quick and simple: Fast marinade, fast cook time—ideal for weeknights or a relaxed weekend barbecue.
- Healthy: Protein from the beef and fiber, vitamins, and antioxidants from the broccoli.
- Diet-friendly: Dairy-free and high-protein; make it gluten-free by using tamari or gluten-free soy substitute.
Best cut of beef for skewers
New York strip steak offers good marbling for juicy results when grilled. Leaner cuts like sirloin can be used but may turn out drier.
Ingredients
The ingredients below create a simple soy-marinated sauce and the skewers themselves. Exact measurements follow.
- Soy sauce: Low-sodium is best; use tamari for gluten-free.
- Rice wine vinegar: Adds bright acidity.
- Honey: Balances the savory and acidic elements.
- Sesame oil: Provides a nutty aroma.
- Aromatics: Fresh grated garlic and ginger.
- Salt and pepper: To taste—use kosher salt for best results.
- Beef: NY strip steak, trimmed and cut into 1‑inch cubes.
- Broccoli: Cut into even florets so they cook uniformly.
- Scallions: Use the white and light green parts, cut into 1‑inch segments.
Exact ingredient amounts (yields 4)
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 2 cloves garlic, grated
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- 16 ounces trimmed New York strip steak, 1 inch thick, cut into 16 cubes
- 1 large head broccoli, separated into about 16 florets
- 6–8 medium scallions, white and light green parts only, cut into 1‑inch pieces
Equipment
- 8 wooden or metal skewers (soak wooden skewers in water at least 20 minutes before grilling)
- Grill or broiler and a foil-lined baking sheet if broiling
How to make Beef and Broccoli Skewers
These skewers come together quickly. Marinate, assemble, and grill or broil for just a few minutes per side.
- Make the marinade: Whisk together soy sauce, rice wine vinegar, honey, sesame oil, garlic, ginger and 1/2 teaspoon kosher salt. Season with black pepper.
- Divide the marinade: Pour half into a second bowl and reserve it for basting.
- Marinate the beef: Add the steak cubes to one bowl, toss to coat, and let sit 30 minutes at room temperature or refrigerate up to 8 hours.
- Prep the broccoli: Separate broccoli into 1–1 1/2 inch florets; trim stems and cut any large florets in half.
- Soak skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Assemble: Thread the skewers in this order: a scallion piece (perpendicular), a broccoli floret, a beef cube. Repeat the sequence another layer and finish with a scallion. Make 8 skewers total.
- Season and baste: Brush the assembled skewers with the reserved marinade and season lightly with salt and pepper.
- Grill: Preheat grill to high and oil the grates. Grill skewers 3–4 minutes per side for medium-rare, brushing with remaining marinade. Adjust time for desired doneness.
- Broil: To broil, set oven rack about 6 inches from the heat, place skewers on a foil-lined baking sheet, and broil about 4 minutes per side for medium-rare, basting as the skewers cook.
- Serve: Serve immediately over rice, quinoa or noodles and garnish with extra scallions or sesame seeds if desired.
Variations
- Vegetables: Swap or add mushrooms, bell peppers or eggplant for variety.
- Proteins: Use flank steak, skirt steak or 1‑inch pieces of boneless chicken thighs.
- Sauces: Use low-sodium tamari for gluten-free or coconut aminos for soy-free versions.
- Acidity: Substitute apple cider vinegar if you prefer a different tang.
Side dish ideas
- Grains: White or brown rice, quinoa, udon or rice noodles make great bases.
- Salads: Crisp Asian slaws, green salads with ginger dressing, or edamame are excellent accompaniments.
- Bowls: Build a rice bowl with sliced cucumbers, sesame seeds and extra scallions for a complete meal.
Storage
- Refrigerator: Store leftovers (off skewers) in an airtight container for up to 4 days.
- Freezer: Remove meat and broccoli from skewers and freeze in airtight containers for up to 3 months.
- Reheating: Thaw overnight in the refrigerator and reheat gently in the microwave or a skillet until warmed through.
Nutrition (per serving)
Serving size: 2 skewers. Calories: 199 kcal. Protein: 29.5 g. Carbohydrates: 11 g. Fat: 5 g. Fiber: 2 g. Sodium and other values will vary based on ingredient brands and substitutions.
Final note
These soy‑marinated Beef and Broccoli Skewers are an easy way to bring bold Asian flavors to the grill. They’re quick to prepare, adaptable to dietary needs, and ideal for entertaining. Enjoy experimenting with vegetables and proteins to make the recipe your own.