Sesame Ginger Steak Skewers with Peanut Sauce

I’m excited to share this lively and flavorful recipe for sesame-ginger steak skewers, perfectly balanced with a creamy peanut sauce. I combined bold Thai-style marinades with tender grilled beef for a meal that’s fun, easy, and perfect for warm evenings.

Why I’ll Love This Recipe

I love how these skewers deliver a burst of spiciness, sweetness, and tang, all in one bite. The peanut sauce makes it irresistible—creamy, nutty, a touch spicy, and so satisfying. Plus, they’re quick to prep, grill beautifully, and are just fun to eat—perfect for sharing with family or friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

peanut sauce

• ½ cup creamy peanut butter
• ⅓ cup tamari or soy sauce
• 2–3 tablespoons Thai red curry paste
• 1 tablespoon chopped pickled ginger
• 1 tablespoon toasted sesame oil

Steak

• ⅓ cup sweet Thai chili sauce
• ⅓ cup tamari or soy sauce
• 6 cloves garlic, chopped
• 1 tablespoon fresh grated ginger
• 2 tablespoons chili paste (Thai curry paste or gochujang)
• 2 pounds flank (or skirt) steak, cut into cubes
• Rice or coconut rice, for serving
• Limes, avocado, sesame seeds, and cilantro, for serving

directions

1. To make the peanut sauce, I combine the peanut butter, tamari (or soy sauce), Thai red curry paste, pickled ginger, and toasted sesame oil in a jar or blender—and blend until smooth, adding water if I need to thin it out.

2. For the steak, I whisk together the sweet Thai chili sauce, tamari (or soy), garlic, grated ginger, and chili paste in a bowl, then toss the beef cubes in the mixture. I usually let it sit for at least 10 minutes—longer if I can—for deeper flavor.

3. I thread the marinated steak onto skewers (adding pineapple cubes is a delicious optional touch).

4. I preheat my grill (or grill pan) to medium-high and cook the skewers until they’re lightly charred all over, turning occasionally—usually takes about 8–12 minutes total, depending on how well-done I want them.

5. While grilling, I prepare the bowls: I make a pot of rice (or coconut rice), slice avocado and toss it with lime, cilantro, basil, and sesame seeds. Once the skewers are done, I serve them over the rice, top with loads of peanut sauce, and arrange the avocado mixture and extra cilantro and lime on the side. I keep extra sauce near because it’s addictive.

Servings and timing

This recipe serves 6 people. It takes about 15 minutes to prep, 15 minutes to cook, totaling 30 minutes of hands-on time.

Variations

I’ve experimented by swapping flank steak for chicken, and it worked wonderfully. Vegetables like bell peppers, onions, or grape tomatoes added directly to the skewers bring a colorful, fresh twist. Pineapple chunks also bring a sweet, juicy contrast. If spicy is more my vibe, I sometimes swap or add gochujang to the spread for an extra heat boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm the skewers in a skillet over medium heat to preserve juiciness, or briefly reheat in the oven. I always serve with fresh avocado and cilantro, and a drizzle of peanut sauce to revive that bright flavor.

FAQs

What cut of beef works best for these skewers?

I like flank or skirt steak because they’re tender and absorb the marinade beautifully. If I use another cut, I slice it thin so it cooks evenly.

Can I make the peanut sauce ahead of time?

Absolutely. I’ll make it a day ahead and keep it in the fridge—just warm gently before serving to get that creamy texture back.

How spicy is this recipe?

I’d describe it as moderately spicy. The Thai red curry paste and chili paste give a nice kick, but I can dial it back by using less or switching to a milder paste.

Can I grill this indoors?

Yes—I’ve used a grill pan or even broiler. I place skewers on a wire rack over a cookie sheet and broil for about 10 minutes, turning partway through to get that charred flavor.

What can I serve with these skewers besides rice?

I enjoy them with simple coconut or jasmine rice. If I want something different, I’ll make a fresh green salad, cold cucumber salad, or even some quinoa or noodles tossed with lime and herbs.

Conclusion

I adore how these sesame-ginger steak skewers deliver big flavor with minimal fuss—grilled to smoky perfection, dipped in rich creamy peanut sauce, and brightened with fresh avocado, lime, and cilantro. They’re quick to make, versatile, and perfect for gatherings or weeknight dinners. I hope you enjoy making and eating them as much as I do!