Spicy Chinese Beef Skewers (Niu Rou Chuan) | Christopher Kimball’s Milk Street

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Spicy Chinese Beef Skewers (Niu Rou Chuan)

45 minutes

Spicy Chinese Beef Skewers (Niu Rou Chuan)

Street vendors in China sell sizzling skewers of meat hot off the grill, rich with cumin and chilies. Some of the heady spice mixture goes onto the beef just before cooking; the rest is sprinkled on at the end. To make lamb skewers instead of beef, called yang rou chuan, substitute boneless lamb shoulder or leg; make sure to slice the meat against the grain. Though these are typically enjoyed as a snack, if served with some steamed rice and stir-fried vegetables, the skewers make a satisfying dinner.

4

Servings

Tip

Don’t trim the fat from the beef before cooking. The fat adds flavor and helps keep the meat succulent. If you're using a gas grill, make sure to give it at least 10 to 15 minutes to heat before cooking the skewers. This ensures the meat gets a nice surface char without overcooking the interior.

45 minutes

Ingredients

  • pounds beef flat iron steak, sliced against the grain into ¼-inch-thick strips

  • 1

    tablespoon dry sherry or Shaoxing wine

Directions

  1. 01
    In a medium bowl, combine the beef, sherry, soy sauce and oil. Let stand at room temperature while preparing the spice mix and the grill.

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