Diabetic Thai Beef Satay With Spicy Peanut Sauce Recipe

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Diabetic Thai Beef Satay with Spicy Peanut Sauce

Paul Bushay

By
@chefbunyan

Another good one from Diabetic Connect


Nutritional Facts

Servings 6
Per serving
Calories 296
Carbohydrates 12 g
Fat 17 g
Saturated Fat 6 g
Monounsaturated Fat 7 g
Protein 25 g
Cholesterol 65 mg
Dietary Fiber 1 g
Potassium 588 mg
Sodium 588 mg
Added Sugars 1 g
Exchanges 1 vegetable
3 lean meat
2 fat
Carbohydrate Servings 1
Zinc (36% daily value)
Potassium (17% d v)


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Serves:

6

Prep:

24 Hr

Cook:

5 Min

Method:

Grill

Ingredients

FOR THE MARINADE

2 Tbsp
lime juice
1 Tbsp
finely chopped lemongrass, tender inner stalk only or 2 teaspoons freshly grated lime zest
1 Tbsp
reduced-sodium soy sauce
1 Tbsp
fish sauce
2 tsp
minced garlic
1 tsp
minced fresh ginger
1/2 tsp
splend/brown sugar blend
1 tsp
ground turmeric
1/2 tsp
ground coriander
1/2 tsp
ground cumin
1/2 tsp
freshly ground black pepper
1 1/2 lb
skirt steak, flank or other beef steak, trimmed

FOR THE PEANUT SAUCE

1/2 c
finely chopped onion
2 tsp
peanut oil, or canola oil
2 tsp
minced garlic
1 tsp
minced fresh ginger
1 tsp
finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
1/2 c
“lite” coconut milk
1/4 c
unsalted natural peanut butter
1 Tbsp
fish sauce
1 Tbsp
ketchup
1 Tbsp
lime juice
1/2 tsp
splenda/brown sugar blend
1 tsp
asian chile sauce, such as sriracha, or other hot sauce

Directions Step-By-Step

1
FOR THE MARINADE
2
Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, Splenda/brown sugar blend, turmeric, coriander, cumin and pepper in a small bowl
3
Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips.
4
Put it in a sealable gallon-size plastic bag
5
Add the marinade
6
Squeeze as much air outta the bag as possible, & seal it
7
Slosh it around to cover all the steak
8
Plop it in a dish
9
Stick it in the fridge overnight
10
FOR THE PEANUT SAUCE
11
Combine onion and oil in a small saucepan
12
Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.
13
Stir in garlic, ginger and lemongrass (or lime zest);
14
Cook, stirring frequently and reducing the heat as necessary to prevent over browning, 2 minutes more.
15
Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, Splenda/brown sugar blend and hot sauce
16
Cook, stirring, until well blended.
17
If necessary, thin with a little water to the desired consistency
18
Adjust seasoning with lime juice, Splenda/brown sugar blend and/or hot sauce
19
Cover, & stick it in the fridge overnight
20
TO GRILL THE SATAYS
21
Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill.
22
Take the steak outta the marinade, & pitch the marinade
23
Thread onto soaked skewers 1 strip per skewer.
24
Grill, turning once, 2 to 3 minutes per side for medium.
25
Warm the dipping sauce, if you want
26
Serve the satays with the sauce

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Thai
Dietary Needs: Diabetic