Beef Cho Cho Recipe made with marinated flank steak, hoisin sauce, soy sauce, and ginger. Grilled to perfection with smoky, savory flavors.
You know how some recipes just take you back to a moment? For me, that’s Beef Cho Cho. The first time I had it was at a friend’s housewarming party—a real “bring your own something” kind of deal. Someone had these skewers of smoky, savory beef, and I remember thinking, Why haven’t I eaten this before?! Everyone was hovering by the grill, sneaking pieces straight off the skewers (guilty as charged), and the smell was unreal—like a barbecue dream come to life.
Naturally, I had to get the recipe. But, of course, when I asked, they gave me one of those vague explanations like, “Oh, it’s just soy sauce, garlic, and… stuff.” Cool, thanks. So, I experimented. A lot. Some batches were good, others… let’s just say my dog had a feast. Eventually, though, I nailed it. Now, every time I make this Beef Cho Cho Recipe, it feels like a mini celebration—simple, fun, and packed with flavor. And hey, you don’t need a party to enjoy it. Just grab some skewers, fire up the grill, and you’re set for a seriously good time.
Why You’ll Love This Beef Cho Cho Recipe?
- Bold, smoky flavors: The hoisin, soy, and ginger marinade is the perfect mix of savory and sweet with just a hint of spice.
- Quick to cook: Once the beef is marinated, it’s on the grill for just 6 minutes. How’s that for fast?
- Versatile: These skewers are great as an appetizer, a snack, or even the star of a meal with some rice and veggies on the side.
- A crowd favorite: It’s almost impossible not to love food on a stick—especially when it’s this good.
- Fun to customize: Want it spicier? Sweeter? Smokier? You can tweak it to match your mood (or what’s in your pantry).
Ingredient Notes:
This recipe is simple, but every ingredient plays a part in making the magic happen:
- Hoisin Sauce: Sweet, savory, and a little sticky, it’s what gives the marinade that bold, BBQ-like flavor.
- Sherry or Rice Wine: Adds a subtle tang that balances out the sweetness. No sherry? White wine or even apple juice can work in a pinch.
- Soy Sauce: Salty and rich, it’s the backbone of the marinade. Tamari or coconut aminos work if you’re keeping it gluten-free.
- Barbecue Sauce: A little smoky, a little tangy, and the perfect complement to the grill.
- Green Onions: Fresh, mild, and slightly peppery, they add a nice pop of flavor.
- Garlic and Ginger: These two are non-negotiable. They’re the heart and soul of the marinade.
- Flank Steak: Thinly slicing it against the grain keeps it tender and easy to chew.
- Skewers: If you’re using wooden ones, soak them for 30 minutes to avoid a mini fire hazard (learned that the hard way).
How To Make Beef Cho Cho?
Beef Cho Cho is as fun to make as it is to eat. Let’s break it down:
Step 1. Mix Up the Marinade
First, grab a bowl and whisk together the hoisin sauce, soy sauce, sherry, barbecue sauce, green onions, garlic, and ginger. This marinade is where all the magic happens. Seriously, the smell alone will have your mouth watering.
Step 2. Marinate the Beef
Place your thinly sliced flank steak in a resealable plastic bag. Pour the marinade over the beef, seal the bag, and give it a good massage to coat every piece. Then pop it in the fridge for at least 2 hours—overnight is even better. The longer it sits, the more those flavors soak in.
Step 3. Prep the Grill
When you’re ready to cook, preheat your grill to high heat. If you’re using a grill pan on the stovetop, medium-high works well. Lightly oil the grates or the pan to keep things from sticking.
Step 4. Assemble the Skewers
Take the beef out of the marinade and let any extra drip off. Thread the slices onto skewers, leaving a little space between each piece. This helps them cook evenly and gives you those crispy, charred edges.
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Step 5. Grill the Skewers
Place the skewers on the grill and cook for about 3 minutes per side. Keep an eye on them—flank steak cooks fast, and you want it perfectly smoky and tender, not dry.
Step 6. Serve and Enjoy
Once they’re done, pull them off the grill and dig in! Pair them with steamed rice, a crunchy salad, or even a spicy peanut sauce for dipping.
Storage Options:
If you somehow end up with leftovers (unlikely, but hey, it happens):
- Refrigerate: Store the skewers in an airtight container in the fridge for up to 3 days. Reheat them on the grill or in a hot pan for the best flavor.
- Freeze: Remove the beef from the skewers and freeze it in a zip-top bag for up to 2 months. Thaw in the fridge before reheating.
Variations and Substitutions:
Want to make this recipe your own? Here are a few ideas:
- Add some heat: A teaspoon of sriracha or chili paste will give it a nice kick.
- Make it sweeter: Swap the sherry for pineapple juice or add a bit of brown sugar to the marinade.
- Go vegetarian: Marinate some mushrooms or tofu instead of beef. The flavors work beautifully.
- Try a different cut: Sirloin or skirt steak are great alternatives to flank steak.
What to Serve with Beef Cho Cho?
Beef Cho Cho is so versatile—it works with just about anything! Here are some pairing ideas:
- Steamed Rice: Simple and classic, it’s perfect for soaking up all the extra marinade.
- Crisp Green Salad: Adds a refreshing crunch to balance out the smoky beef.
- Peanut Sauce: A creamy, nutty dip that takes these skewers to the next level.
- Grilled Veggies: Zucchini, bell peppers, or asparagus make amazing sidekicks.
Frequently Asked Questions:
Can I use a different cut of beef?
Definitely! Sirloin or skirt steak are great options. Just make sure to slice them thinly against the grain for the best texture.
How do I reheat leftovers?
The grill is your best bet for reheating—just a quick flash to bring back that smoky flavor. If you’re in a rush, the microwave works, but it might make the beef a bit chewy.
Can I make this gluten-free?
Absolutely. Swap the soy sauce for tamari or coconut aminos, and double-check your hoisin and barbecue sauces for gluten-free options.
So, are you ready to fire up the grill and give this Beef Cho Cho Recipe a try? It’s smoky, savory, and just plain fun to eat. I’d love to hear how it turns out—what’s your favorite twist?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons sherry or rice wine, as a substitute
- 1/4 cup soy sauce
- 1 teaspoon barbecue sauce
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 1/2 pounds flank steak thinly sliced against the grain (approximately 1/4-inch thick)
- Skewers soak wooden skewers in water for 30 minutes to prevent burning if using
Instructions
Prepare the Marinade
- In a medium-sized mixing bowl, combine hoisin sauce, sherry, soy sauce, barbecue sauce, green onions, garlic, and ginger. Whisk thoroughly to ensure all ingredients are well blended into a smooth marinade.
Marinate the Beef
- Place the thinly sliced flank steak into a resealable plastic bag or a shallow dish. Pour the prepared marinade over the beef, ensuring all slices are evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to fully infuse.
Preheat the Grill
- When ready to cook, preheat an outdoor grill to high heat or a stovetop grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent the beef from sticking.
Assemble the Skewers
- Remove the marinated beef slices from the refrigerator. Thread the slices onto the skewers, leaving a small gap between each piece to ensure even cooking. Discard any excess marinade.
Grill the Beef Skewers
- Place the assembled skewers on the preheated grill and cook for approximately 3 minutes per side, or until the beef is slightly charred and cooked to your desired level of doneness. Monitor closely to avoid overcooking.
Serve Immediately
- Remove the skewers from the grill and serve hot. Pair with steamed rice, a crisp green salad, or a flavorful dipping sauce for a complete and satisfying meal.
Notes
- Replace soy sauce with gluten-free tamari or coconut aminos.
- Ensure the hoisin sauce and barbecue sauce are labeled gluten-free, as some brands may contain wheat.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!