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

Time 5m

Number Of Ingredients 26

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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