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diabetic thai beef satay with spicy peanut sauce

chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

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)

yield 6 serving(s)
cook time 5 Min
method Grill

Ingredients For diabetic thai beef satay with spicy peanut sauce

  • 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

How To Make diabetic thai beef satay with spicy peanut sauce

  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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