Recipe Detail

Thai Beef Satay with Peanut Sauce

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Number of Servings:


  1. 1 pounds - flank steak or skirt steak
  2. 2 tablespoons - Red Boat fish sauce
  3. 2 tablespoons - Tamari soy sauce or coconut aminos
  4. 2 tablespoons - Sukrin Gold powdered (or Swerve Confection or Stevia)
  5. 1/2 teaspoons - ground coriander
  6. 1/4 cups - smooth peanut butter or almond butter
  7. 1/3 cups - coconut milk full fat (from a can)
  8. 1 1/2 teaspoons - chile garlic sauce (in Asian section of grocery store) or more or less, to taste
  9. 1 tablespoons - Sukrin Gold, powdered (Swerve Confection, coconut sugar or Stevia)
  10. 1/2 teaspoons - Thai Red Curry Paste


Cut flank steak into 1-1/2 inch strips so grain of meat is horizontal across the strip. Stick skewers into meat, leaving a handle long enough to hold while eating (if desired).

Mix together the fish sauce, soy sauce, and sweetener in a baking dish, making sure to coat all surfaces of the beef. Sprinkle meat with coriander, rubbing it in. Let marinate for about 15 to 20 minutes.

Meanwhile, shake can of coconut milk, preheat grill and start making peanut sauce.

In a small microwave-safe bowl, heat peanut butter in microwave for a few seconds. Stir in chile garlic sauce, sweetener, and red curry paste. Slowly add coconut milk while stirring with a whisk.

Pour about 1 tablespoon of oil over beef and coat all surfaces; fold a piece of foil in half to place under handles of the skewers while cooking on the grill. Remove beef from marinade, place on grill, and cook (turning once halfway through) until both sides are done (depending on how thick your meat is and how hot your grill gets).

Serve beef satay with a cucumber salad, coconut soup or regular salad with favorite Asian dressing.


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