Beef Satay Recipe

Beef Satay Low Carb Maven

WEBDec 21, 2021 · Stick the skewers into the meat leaving a handle long enough to hold while eating. Mix the fish sauce, soy sauce, and …

Rating: 4.8/5(5)
1. Preparation: Get your ingredients together. Powder the 3 T of Sukrin Gold if using.
2. Beef Satay: Cut the flank steak into 1 1/2 inch strips so that the grain of the meat is going horizontally across the strip. Stick the skewers into the meat leaving a handle long enough to hold while eating. Mix the fish sauce, soy sauce, and sweetener together in a baking dish and make sure to coat all surfaces of the beef. Sprinkle the meat with the coriander, rubbing it in. Let marinate for about 15-20 minutes. Meanwhile, shake the can of coconut milk, preheat grill, and start on the peanut sauce.
3. Thai Peanut Sauce: In a smallish microwave safe bowl, warm the peanut butter up in the microwave for a few seconds. Stir in the chile garlic sauce, sweetener of your choice, and Thai red curry paste. I use a small whisk. Slowly add the coconut milk to the peanut butter mixture while stirring with a whisk.
4. Optional: If you are making the cucumber salad mentioned in the post, do so now.

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Low Carb Satay Beef Meal Prep (Keto) Easy Peasy Meals

WEBMar 19, 2020 · Divide in half, and set half aside. Add sliced flank steak to the half of the coconut mixture still in the large bowl. Portion the …

Rating: 5/5(1)
1. n a large bowl, mix together the coconut milk, lemon grass, peanut butter, lime juice, soy sauce, sriracha, sweetener, and ground ginger. Divide in half, and set half aside
2. Add sliced flank steak to the half of the coconut mixture still in the large bowl.
3. Portion the remaining half of the sauce mixture out into small storage containers to act as dipping sauce for the meal prep bowls.
4. Marinate beef for at least 30 minutes.

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5Ingredient Beef Satays Just a Taste

WEBJan 11, 2016 · Add the soy sauce, balsamic vinegar, garlic and honey to the bag, whisking to combine. Add the sliced steak to the bag, push out any …

Rating: 5/5(1)
1. Thinly slice the steak across the grain so that each slice is about 1/4-inch thick.
2. Open the sealable plastic bag and place it in a bowl (this makes it easier to mix the marinade). Add the soy sauce, balsamic vinegar, garlic and honey to the bag, whisking to combine. Add the sliced steak to the bag, push out any air and seal the bag. Shake the bag so the beef is thoroughly coated then place the bag in the refrigerator for a minimum of 30 minutes and up to overnight.
3. When you are ready to cook the satays, thread each slice of steak onto a skewer. (See Kelly’s Note.) Preheat a grill or a grill pan, brush it lightly with oil, then place the skewers atop the grill. Cook them for 3 minutes on one side, flip them once, then cook them an additional 2 minutes or until they reach your desired degree of doneness.
4. Serve the satays immediately with sweet chili sauce for dipping (optional).

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