Good Morning America Recipes

Wolfgang Puck's Honey Marinated Beef Skewers with Asian Cole Slaw


GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

I like to serve these beef skewers on a hot dog bun, so that way, it makes it easy to serve them at parties without having to use a knife and fork.


  • 6 bamboo skewers, about 9 to 12 inches long
  • 2 pounds strip steak or filet or any other tender cut of beef, cut into 1/2-inch cubes
  • Marinade:
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon chile flakes
  • 1 tablespoon chopped ginger
  • 2 tablespoons scallions
  • Asian Cole Slaw:
  • 1 bunch green scallions
  • 1 head of green cabbage
  • 1 large organic carrot
  • 1/2 cup mayonnaise
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • Salt and freshly ground black pepper
  • 6 hot dog buns (optional)
  • Cooking Directions

    Soak the skewers in cold water for about an hour. Drain and pat dry.

    In a medium bowl, whisk together the marinade ingredients and set aside. Thread the beef cubes onto the skewers and place in the marinade for about 1/2 hour.

    Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Check salt and pepper to taste and let marinate for 1/2 hour before serving.

    Preheat grill or broiler while skewers are marinating.

    Cook beef skewers for about ten minutes or until desired doneness.

    Divide cabbage slaw onto 6 plates. Place skewers on top and sprinkle with remaining scallions.

    If using hot dog buns, drizzle them with a little olive oil and grill until well toasted. Spread cole slaw on the bottom of the bun. Place meat on slaw, hold bun, and remove skewer. Top with remaining bun.

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