Best Diabetic Thai Beef Satay With Spicy Peanut Sauce Recipes

BEEF SATAY WITH THAI PEANUT SAUCE

Beef Satay with Thai Peanut Sauce image

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain - but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less (because we're using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can't go wrong!

Provided by Nagi

Time P1DT30m

Number Of Ingredients 20

Ingredients

13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))
600g / 1.2lb beef rump steak (top sirloin in the US) (, 2.5 cm/1" pieces (Note 2))
1/4 cup coconut mik (, full fat (I use Ayam, Note 3))
1 tbsp curry powder ((Note 4))
1 tsp white sugar
2 tsp red curry paste ((Note 5))
1/2 tsp baking soda / bi-carb ((tenderiser, Note 6))
1 tsp salt
1 tbsp red curry paste ((Note 5))
2/3 cup coconut milk (, full fat (I use Ayam, Note 3))
1/3 cup natural peanut butter (, smooth (Note 7))
1 1/2 tbsp white sugar
1 tsp dark soy sauce ((Note 8))
1/2 tsp salt
1 tbsp cider vinegar ((Note 9))
1/3 cup water
1 1/2 tbsp vegetable oil (, for cooking)
2 tbsp peanuts (, finely chopped)
Lime wedges ((optional))
Coriander / cilantro leaves and sliced red chilli ((optional))

Steps:

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

Nutrition Facts : Calories 182 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 383 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

DIABETIC THAI BEEF SATAY WITH SPICY PEANUT SAUCE

Diabetic Thai Beef Satay with Spicy Peanut Sauce image

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...

Provided by Paul Bushay

Categories Poultry Appetizers

Time 5m

Number Of Ingredients 26

Ingredients

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

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

BEEF AND NOODLES IN THAI PEANUT SAUCE

Beef and Noodles in Thai Peanut Sauce image

Provided by Robin Miller : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 ounces somen or soba noodles or whole-wheat spaghetti
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)

Steps:

Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

BEEF SATAY WITH PEANUT SAUCE

Beef Satay with Peanut Sauce image

Provided by Food Network

Categories appetizer

Time 2h8m

Yield about 20 skewers

Number Of Ingredients 18

Ingredients

1 cup peanut oil
3 stalks lemongrass, crushed
1/2 teaspoon crushed dried chile peppers
2 1/2 tablespoons Thai curry powder
1 1/2 tablespoons honey
1 1/2 tablespoons fish sauce (can be purchased at most grocery stores)
3 pounds beef top round or flank, cut into 1/2-inch thick strips
Peanut Sauce, recipe follows
1 tablespoon peanut oil
1 tablespoon minced garlic
6 slices chile pepper, minced
1 cup peanut butter
1 tablespoon sugar
1/2 teaspoon cayenne pepper
1/4 cup lime juice
1/4 cup soy sauce
1 tablespoon finely chopped lemongrass
12 ounces water

Steps:

Combine marinade ingredients in a shallow pan or bowl. Add beef and marinate, in the refrigerator, for 1 to 3 hours. Meanwhile, soak wooden skewers in water for at least 30 minutes.
Preheat a grill to medium-high heat. Skewer the meat and then grill for 2 to 3 minutes or until the desired degree of doneness. Serve with peanut sauce.
Heat peanut oil in a saute pan over low heat. Add garlic and "sweat" (cook until it softens and releases moisture but does not color) over low heat until fragrant, approximately 1 minute. Add the chile peppers and continue to cook for another minute. Add remaining ingredients and bring to a simmer. Adjust the consistency with additional water, if necessary.

SPICY BEEF SATAY WITH PEANUT SAUCE

Spicy Beef Satay With Peanut Sauce image

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

Ingredients

750 g rump steak
1/3 cup soy sauce
1/4 cup peanut oil
1 small onion
2 garlic cloves
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon lemon juice
1/3 cup crunchy peanut butter
400 ml coconut milk
1 tablespoon brown sugar
1/3 teaspoon chili flakes
1/2 cup fresh coriander (the leaf chopped)

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.