Embark on a culinary journey to Southeast Asia with our tantalizing recipe for Diabetic Thai Beef Satay with Spicy Peanut Sauce. This delectable dish combines the exquisite flavors of Thailand with a diabetic-friendly twist, allowing you to indulge in a guilt-free symphony of sweet, savory, and spicy notes. The aromatic satay marinade, infused with exotic spices and herbs, tenderizes the succulent beef, while the homemade spicy peanut sauce adds a layer of irresistible creaminess and heat. Prepare to tantalize your taste buds with every bite of this delectable Thai-inspired creation.
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INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE
Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.
Provided by Bruce Aidells
Categories Healthy Flank Steak Recipes
Time 3h30m
Number Of Ingredients 29
Steps:
- To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
- To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
- To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
- To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
- Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
- Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 12.5 g, Cholesterol 64.5 mg, Fat 16.6 g, Fiber 1.4 g, Protein 25.2 g, SaturatedFat 5.5 g, Sodium 585.5 mg, Sugar 5.8 g
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.
Nutrition Facts : Calories 594 kcal, Carbohydrate 37 g, Cholesterol 152 mg, Fiber 2 g, Protein 55 g, SaturatedFat 13 g, Sodium 2224 mg, Fat 25 g, ServingSize 2 to 4 servings, UnsaturatedFat 10 g
SPICY THAI PEANUT SAUCE
This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.
Provided by Genevieve
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g
SPICY BEEF SATAY WITH PEANUT SAUCE
This originates from a small cookbook that was attached to Australian Table Magazine. The satay sauce is good with chicken or beef. If you wish to lighten the fat you could use half and half or fat reduced cream with 2 or 3 drops of coconut essence (add one drop at a time and taste). Diabetic friendly using low fat option and substituting brown sugar with splenda (depending on your tolerence to sugar). Does not include chill time.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 sticks, 4-6 serving(s)
Number Of Ingredients 13
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.
BEEF SATAY WITH A PEANUT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 42m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.
BEEF OR CHICKEN SATAY WITH PEANUT SAUCE
Thai style chicken or beef kabobs. These are very flavorful when marinated overnight. The recipe listed is for a large group. Perfect for potlucks. (Prep time is marinade time).
Provided by c0dphish
Categories Chicken
Time 2h2m
Yield 20 2oz. Servings
Number Of Ingredients 15
Steps:
- Method for meat and marinade: Trim the meat and cut into long thin strips.
- Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
- Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
- Thread the meat on the skewers, one strip per skewer.
- Skewer meat can be returned to the marinade to hold until cooking time.
- Place the skewered meat on the grill or boiler rods.
- Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
- Server the satays with the spicy peanut sauce.
- Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
- Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
- Bring to room temperature before using, and stir briskly or reprocess to mix.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
- Use a sharp knife: A sharp knife will make it easier to cut the beef and vegetables. This will also help to prevent the meat from tearing.
- Marinate the beef: Marinating the beef will help to tenderize it and add flavor. You can use a variety of different marinades, depending on your taste preferences.
- Cook the beef over medium-high heat: This will help to sear the beef and lock in the juices. Be sure to cook the beef until it is cooked through.
- Make the peanut sauce ahead of time: The peanut sauce can be made ahead of time and stored in the refrigerator. This will save you time when you're ready to serve the satay.
- Serve the satay with a variety of dipping sauces: In addition to the peanut sauce, you can also serve the satay with other dipping sauces, such as sweet chili sauce or hoisin sauce.
Conclusion:
This diabetic-friendly Thai beef satay with spicy peanut sauce is a delicious and easy-to-make dish that is perfect for any occasion. The beef is tender and flavorful, and the peanut sauce is creamy and spicy. Serve the satay with a variety of dipping sauces and enjoy!
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