Thai-Style Beef Satay

This recipe can use several of our thinner cuts - we prefer our scallopini, but you can also use flank steak, skirt steak, or Top sirloin roast sliced into strips.

FOR FULL KETO RECIPE (& CUCUMBER SALAD) FROM LOW CARB MAVEN - CLICK HERE

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Ingredients

BEEF SATAY & MARINADE

  • 1 pound Randall Lineback Scallopini (or Flank steak, Skirt steak, or thin-sliced Top Sirloin Roast)

  • 2 tablespoons fish sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons brown sugar

  • 1/2 teaspoon ground coriander

THAI PEANUT SAUCE

  • 1/4 cup smooth peanut butter or almond butter

  • 1/3 cup canned full fat coconut milk (unsweetened)

  • 1-2 teaspoons chili garlic sauce

  • 1 tablespoon brown sugar or honey

  • 1/2 teaspoon Thai red curry paste

EXTRAS

  • 1 tablespoon olive oil to oil meat before grilling

  • in bamboo skewers soaked for several hours water

  • Foil to keep the skewers from burning



PREPARATION

  1. Cut each Scallopini Steak into ~3 strips across the grain. Stick the skewers into the meat leaving a handle long enough to hold while eating.

  2. Mix the fish sauce, soy sauce, and sugar together in a baking dish. Coat all surfaces of the beef. Sprinkle with the coriander, rubbing it in.

  3. Let marinate for about 15-20 minutes.

  4. Shake the can of coconut milk, preheat grill, and start on the peanut sauce.

  5. For Peanut Sauce: in a smallish microwave safe bowl, warm the peanut butter in the microwave for a few seconds. Whisk in the chili garlic sauce, brown sugar (or honey), and Thai red curry paste. Slowly add the coconut milk to the peanut butter mixture while stirring until fully incorporated.

  6. Optional: You can make the cucumber salad DESCRIBED HERE.

  7. Once grill is hot and skewers have marinated 15-20 minutes, pour about 1 tablespoon of oil over the beef and coat all surfaces. Fold a piece of foil in half to be placed under the handles of the skewers while cooking on the grill.

  8. Remove the beef from the marinade and place it on the grill for cooking. Place the foil under the handles. Grill on both sides until done - this depends on how thick your meat is and how hot your grill gets (with Scallopini on a hot grill, it’ll take 2-3 minutes).

  9. Serve with peanut sauce for dipping. Can be accompanied by a Thai cucumber salad, Thai Chicken Coconut Soup or a regular salad with your favorite Asian dressing.



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