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Under 30 Minutes

Asian Beef Skewers

Grab a can of pineapple and a jar of red curry paste, toss the takeout menu, and enjoy spicy-sweet broiled beef kebabs. Look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Beef Skewers

Source: Everyday Food, March 2007


  • Coarse salt
  • 1/4 cup honey
  • 1/4 cup packed light-brown sugar
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon Thai red curry paste
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds top sirloin beef or shell steak, cut into 1 1/2-inch cubes
  • 1 red onion, quartered, layers separated
  • 1 can (20 ounces) sliced pineapple in juice, drained, slices quartered
  • 1 package (10 ounces) thin dried Chinese noodles or spaghetti
  • 1/2 cup chopped fresh cilantro
  • 1/4 to 1/2 teaspoon red-pepper flakes, for serving (optional)


  1. Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.

  2. Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.

  3. Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.

  4. Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.

Reviews (6)

  • sarahisayshi 5 Jan, 2011

    This is one of my all-time fav recipes from the Everyday Food mag.

  • SDMurphy 14 Sep, 2010

    Pretty darn tasty, my husband loved them.

  • Cookingcutie11 7 May, 2010

    I made this last night, and it was very good. Instead of basting the meat, I separated the dipping sauce part and then marinated the raw meat in the rest of the sauce for a half hour at room temperature. Then, when I went to flip the kabobs, I brushed the marinade on them before discarding it. The flavor was excellent as a result. I'd make this again.

  • connie1831 27 Jan, 2009

    My husband is normally pretty hard to please when it comes to Asian dishes but he said this recipe is a "keeper" and I totally agree. I lightened up on the Thai red curry paste, probably only using a thirdr of a tablespoon so there was just the slightest undercurrent of heat which is our preference. My first try at one of Marthan n n n n n s Better Than Takeout recipes but definitely not my last.

  • qa_vcm7 23 Sep, 2008

    yummy in my tummy.

  • marciginger 24 Apr, 2008

    I love this recipe and the sauce is great. I also make this with chicken for a chance of pace. Once you make it you'll love this recipe.

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