Thai Shaking Beef Recipe

Vietnamese Shaking Beef (Bo Luc Lac) Skinnytaste

WEBMay 16, 2011 · Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 …

1. Marinate steak at least 1 hour before cooking, or overnight for best results.
2. Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
3. For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
4. Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.

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Beef Satay Low Carb Maven

WEBDec 21, 2021 · 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 …

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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