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Sesame Ginger Steak Skewers with Peanut Sauce Recipe
Ben Carraoli

Sesame Ginger Steak Skewers with Peanut Sauce Recipe

I have to tell you, making these Sesame Ginger Steak Skewers with Peanut Sauce has quickly become one of my favorite weeknight projects. The combination of tender, juicy beef with a sweet and spicy peanut sauce is absolutely addictive. I love how fast they come together, yet feel so special on the plate.
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Total Time 30 minutes
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Skirt or flank steak – 1 lb cut into cubes for perfect skewering and even cooking.
  • Sweet Thai chili sauce – ¼ cup adds a balanced sweet heat to the steak.
  • Tamari or soy sauce – 2 tbsp enhances umami flavor (coconut aminos work for a gluten-free option).
  • Garlic – 3 cloves minced for aromatic depth.
  • Fresh ginger – 1 tbsp grated to give that signature zing.
  • Chili paste Thai or Korean gochujang – 1 tsp, optional for extra spice.
  • Peanut butter – ½ cup creamy for smooth dipping sauce.
  • Pickled ginger – 1 tbsp brings a tangy brightness to the sauce.
  • Toasted sesame oil – 1 tsp adds a nutty aroma to both marinade and sauce.
  • Avocado – 1 sliced for serving, creamy texture balances spice.
  • Fresh lime juice – 1 tbsp brightens flavors when served with avocado.
  • Fresh cilantro and basil – 2 tbsp each chopped for garnish.
  • Toasted sesame seeds – 1 tsp sprinkle for extra crunch.
  • Optional pineapple chunks – for sweet tropical contrast on skewers.

Method
 

  1. Start by blending peanut butter, tamari, Thai red curry paste, pickled ginger, and sesame oil until smooth. I find a blender gives the creamiest result. Taste and adjust seasoning with a pinch of salt or extra lime juice if needed.
  2. In a bowl, combine steak cubes with sweet Thai chili sauce, tamari, garlic, ginger, and chili paste. I usually let mine sit for at least an hour, but overnight really deepens the flavor. This step makes every bite flavorful and juicy.
  3. Thread the marinated steak onto skewers, optionally alternating with pineapple chunks. Heat the grill and cook skewers until lightly charred on the edges, about 3-4 minutes per side. I like to rotate them for even grill marks.
  4. While the steak cooks, slice avocado and mix with lime juice, cilantro, and basil. Sprinkle toasted sesame seeds on top. This simple garnish brightens the dish and adds color and texture.
  5. Plate the skewers over coconut rice or a simple salad, drizzle generously with peanut sauce, and serve with avocado on the side. I always encourage everyone to double-dip because the sauce is that good.

Notes

  • I like to soak wooden skewers in water for 30 minutes to prevent burning.
  • Marinating longer really intensifies the flavors, so I often prep steak the night before.
  • I toast sesame seeds lightly in a pan for a deeper, nuttier flavor.
  • Using fresh ginger and garlic makes a noticeable difference compared to pre-minced options.
  • I sometimes brush the grill with sesame oil to prevent sticking and add extra aroma.