Low Carb Paleo Grilled Beef Satay
How to Make It
Step 1
Slice the steak into long and thin strips, approximately 20 cm (8 inches) long and ½ cm (1/4 inch) thick. Place the meat in a bowl and add 2 tbsp oil, 1 tbsp coconut aminos, 1 tbsp fish sauce, and 1 tbsp granulated erythritol. Mix well and set aside to marinate for 30 minutes.
Step 2
While the meat is marinating, prepare the basting sauce. To a bowl, add ½ cup of coconut milk, 2 tbsp oil, 1 tbsp erythritol, 1 tbsp coconut aminos, 1 tbsp fish sauce, ginger powder, cumin powder, and coriander powder. Mince the garlic, add it to the remaining ingredients, then whisk and set aside.
Step 3
To prepare the satay sauce, add the remaining half cup of coconut milk to a small saucepan along with the almond butter, 1 tbsp coconut aminos, and 1 tbsp erythritol. Whisk well to combine. It will be thin at first but will thicken after it cooks.
Step 4
Place the saucepan over medium-low heat and bring to a simmer, stirring continuously. Take it off the heat and mix in the lime juice and sesame oil. Pour it into a dipping bowl and set it aside.
Step 5
Thread the meat strips onto the skewers and lay them on a cutting board, then place a large griddle pan over high heat. Brush both sides of the meat with the basting sauce and transfer the beef to the pan. Cook 3 skewers at a time for 4-5 minutes total, frequently flipping and basting them until caramelized. Repeat with the remaining steak pieces.
Step 6
Transfer the skewers onto a serving plate and place the dipping sauce next to them. Finely chop the cilantro, thinly slice the onion, and sprinkle them on top of the beef. Garnish with the crushed red peppers and serve immediately.
Ingredients
- Beef top sirloin steak – 500 g
- Oil – 4 tbsp
- Coconut Aminos – 3 tbsp
- Fish sauce (nam pla or nuoc mam) – 2 tbsp
- Erythritol Granulated – 3 tbsp
- Coconut milk – 1 cup
- Ginger, ground – 1 tsp
- Cumin, ground – 0.5 tsp
- Coriander Seed Ground Dried – 1 tsp
- Garlic – 2 clove
- Almond butter – 2 tbsp
- Lime juice, fresh – 3 tbsp
- Crushed Red Pepper Flakes – 1 tsp
- Coriander leaf, fresh – 3 tbsp
- Red onion – 0.13 small