Thai Beef Satay
lottie last edited by
Thai Beef Satay
Beef Satay & Marinade
1 pound flank steak or skirt steak
2 tablespoons Red Boat Fish Sauce or your favorite
2 tablespoons Tamari Soy Sauce or coconut aminios
2 tablespoons Sukrin Gold powdered (Swerve Confection, coconut sugar, or honey)
1/2 teaspoon ground coriander
Thai Peanut Sauce
1/4 cup smooth peanut butter or almond butter
1/3 cup coconut milk full fat from a can
1-2 teaspoons Chile garlic sauce - I like Sirarcha
1 tablespoon Sukrin Gold powdered (Swerve Confection, coconut sugar or honey)
1/2 teaspoon Thai Red Curry Paste I like Mae Ploy
1 tablespoon olive oil to oil meat before grilling
in bamboo skewers soaked for several hours water
Foil to keep the skewers from burning
Get your ingredients together. Powder the 3 T of Sukrin Gold if using.
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.
Thai Peanut Sauce:
In a small pot, warm the peanut butter up over medium heat for a few seconds. Stir in the Chile garlic sauce, sweetener of your choice, and Thai red curry paste. Slowly add the coconut milk to the peanut butter mixture while stirring with a whisk.
Grill: 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. Remove the beef from the marinade and place it on the grill for cooking. Line them up and 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.