Diabetic Thai Beef Satay With Spicy Peanut Sauce Recipes

SPICY BEEF SATAY WITH PEANUT SAUCE

Steps:

• Finely chop onion and crush garlic.
• Finely slice rump into thin strips, place in a non-reactive dish.
• Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
• For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
• Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
• Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
• Serve with satay sauce.

DIABETIC THAI BEEF SATAY WITH SPICY PEANUT SAUCE

Steps:

• 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

AUTHENTIC MARINATED THAI BEEF SATAY

Steps:

• Gather the ingredients.
• If using wooden skewers, soak them in water (to prevent burning) while you prepare meat.
• Place all marinade ingredients in a food processor or blender. Process well.
• Taste-test marinade and adjust flavors to taste. .
• Place beef in a bowl, pour marinade over it, and stir well to combine. Cover and marinate at least 1 hour or longer (up to 24 hours).
• When ready to cook, thread meat onto skewers. Fill up to 3/4 of the skewer, leaving lower half empty so the person grilling has a "handle" to easily turn satay.
• Grill satay on an outdoor grill, basting the first time with a little of the leftover marinade. To cook satay indoors: place satay on a broiling pan or baking sheet covered with aluminum foil. Set oven to broil and place satay close beneath heating element (second-to-top rung works well). Turn satay every 5 to 6 minutes until done to your liking (15 to 25 minutes).
• Serve with rice and easy Satay Peanut Sauce for dipping.

SPICY THAI PEANUT SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
• Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.