Asian Sesame-Glazed Beef Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Beef skewers glazed with sesame and miso, served with steamed broccoli and quinoa. This asian-inspired beef (gluten-free) ready in about 40 minutes pairs beef striploin, sesame oil, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g beef striploin
• 2 tbsp sesame oil
• 1 tbsp miso paste
• 1 cup broccoli
• 1 cup quinoa

Instructions

1. Step 1: Place 400g beef striploin in a resealable plastic bag, then add 2 tbsp sesame oil and 1 tbsp miso paste. Seal the bag and marinate in the refrigerator for 15-20 minutes, shaking occasionally until the beef is fragrant and coated in a glossy, slightly sticky glaze. Tip: For deeper flavor, marinate up to 2 hours, but avoid longer than that to prevent the meat from becoming tough.
2. Step 2: Preheat a grill or grill pan to medium-high heat (around 200°C). Thread the marinated beef onto skewers, alternating with 1-inch cubes of broccoli (cut from 1 cup broccoli) to ensure even cooking. Brush the skewers lightly with oil to prevent sticking.
3. Step 3: Grill the skewers for 8-10 minutes, turning every 2-3 minutes until the beef reaches an internal temperature of 63°C (145°F) and the broccoli is tender-crisp, with the beef edges charred and golden brown. Tip: If using a grill, position the skewers away from direct flames to avoid burning the vegetables.
4. Step 4: While the skewers cook, steam 1 cup quinoa in a saucepan with 2 cups water (or broth) over medium heat, covered, for 15 minutes. Remove from heat, fluff with a fork, and let sit for 5 minutes until the grains are light and fluffy, with individual kernels separated and slightly glistening.
5. Step 5: To serve, transfer the quinoa to a serving dish, then arrange the grilled skewers on top. Drizzle any remaining marinade from the bag over the skewers and quinoa, and garnish with additional sesame seeds if desired. The quinoa should be warm and slightly moist, while the beef should be juicy with a caramelized exterior.