Diabetic Thai Beef Satay With Spicy Peanut Sauce Recipes

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

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.

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.

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.