Miso Brown Sugar Beef Skewers with Sesame and Lime
White miso and brown sugar create a deep, sticky glaze with real savoury depth, while sesame and lime keep the final bite balanced. Choose this recipe when you want barbecue beef skewers that feel hearty, glossy and especially satisfying with pickles or rice.
Ingredients
- 700 g beef sirloin rump or bavette, cut into 3cm cubes
- 1 tbsp neutral oil
- 8 metal skewers or 4 large skewers
For the miso brown sugar marinade
- 2 tbsp white miso paste
- 2 tbsp soft dark brown sugar
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil
- 2 garlic cloves finely grated
- 1 tsp fresh ginger finely grated
- 1 tsp gochugaru or mild chilli flakes
- 1 tsp freshly ground black pepper
- 1 tbsp lime juice
To finish
- 1 tbsp toasted sesame seeds
- 2 spring onions finely sliced
- zest of 1 lime
- 1 lime cut into wedges
- 1 tsp chilli crisp optional
Instructions
Make the miso brown sugar marinade
- In a medium bowl, whisk together the miso paste, dark brown sugar, soy sauce, rice vinegar, toasted sesame oil, neutral oil, garlic, ginger, gochugaru, black pepper and lime juice until smooth.
Marinate the beef
- Add the beef cubes and coat them thoroughly in the marinade. Cover and refrigerate for 1 to 2 hours. Remove the beef from the fridge around 20 minutes before grilling.
Prepare the barbecue
- Set up the BBQ for two-zone cooking, one hot direct area and one gentler area. Clean the grates well and oil them lightly.
Thread the skewers
- Thread the marinated beef onto skewers, leaving small gaps between the pieces so the edges can brown and the heat can circulate.
Grill over direct heat
- Cook the skewers over the hot side of the grill for about 2 minutes per side, turning frequently. The marinade should darken and shine, with a few crisp corners forming.
Finish over indirect heat
- If the outside is colouring faster than the centre is cooking, move the skewers to the gentler side and close the lid if your barbecue has one. Cook until the beef reaches your preferred doneness.
Rest and finish
- Rest the skewers for 5 minutes. Scatter with sesame seeds, spring onions and lime zest, then serve with lime wedges and a little chilli crisp if using.
Notes
White miso is my usual choice here because it gives plenty of savoury depth without becoming too assertive. Red miso can work, though it has a stronger, saltier character and can make the glaze feel a bit too heavy unless you trim back the soy sauce. Taste the marinade before the beef goes in. Miso brands vary, and a small adjustment then can save the whole thing later.
Dark brown sugar gives the best balance for me. It has a mild molasses note that suits the miso and the grill, while light brown sugar tastes a touch flatter in this particular recipe. As for the beef, bavette is excellent if sliced across the grain after cooking, though sirloin is probably the easiest choice for most people. Sesame oil should be toasted, not plain, because that nutty fragrance is part of what makes the finish feel complete.
Nutrition
Calories: 436kcalCarbohydrates: 13gProtein: 34gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 96mgSodium: 828mgPotassium: 620mgFiber: 1gSugar: 9gVitamin A: 360IUCalcium: 44mgIron: 4.1mg
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