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Keto Beef Satay Recipe

Keto Beef Satay Recipe

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Keto Beef Satay Recipe

Nutrition

  • Serving Size: 4
  • Author: Full Keto Plan
  • Total Time: 40 Minutes
  • Yield: 4
  • Category: Dinner

Description

This Keto Beef Satay is a great addition to any ketogenic diet and ketogenic meal plan.

It’s fairly easy to make with ingredients that are easy to find and keto friendly.

Keeping up a keto diet by making Keto Beef Satay could also get a boost from exogenous ketones, especially those with BHB salts like goBHB would be beneficial to any ketogenic lifestyle.


Ingredients

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 found in Asain section of grocery
  • 1 tablespoon Sukrin Gold, powdered (Swerve Confection, coconut sugar or honey)
  • 1/2 teaspoon Thai Red Curry Paste I like Mae Ploy

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

Instructions

  1. Preparation: Get your ingredients together. Powder the 3 T of Sukrin Gold if using.
  2. Beef Satay: 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.
  3. Thai Peanut Sauce: In a smallish microwave safe bowl, warm the peanut butter up in the microwave for a few seconds. Stir in the chile garlic sauce, sweetener of your choice, and Thai red curry paste. I use a small whisk. Slowly add the coconut milk to the peanut butter mixture while stirring with a whisk.
  4. Optional: If you are making the cucumber salad mentioned in the post, do so now.
  5. 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.
  6. Serve: Serve the beef satay with a Thai cucumber salad, Thai Chicken Coconut Soup or a regular salad with your favorite Asian dressing.

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