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Low Carb Paleo Grilled Beef Satay Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
★★★★☆
4.5/5
(1066 reviews)
By Zylo Nutritionist Team
Low Carb Paleo Grilled Beef Satay
Zylo Recipes

Description

Imagine perfectly grilled beef skewers, kissed with a slightly charred exterior, offering a symphony of savory and sweet notes in every bite. This satay recipe delivers an unforgettable culinary experience, enhanced by a luscious, nutty dipping sauce that elevates the dish to new heights. Inspired by the vibrant flavors of East Asia, these skewers feature marinated beef, expertly grilled to tender perfection.

Satay, a beloved dish across various regions, typically features seasoned meat threaded onto skewers and grilled. The traditional accompaniment is a creamy peanut-based sauce, celebrated for its harmonious blend of sweet, savory, and tangy elements. This recipe honors those classic flavors while offering a unique twist.

When selecting your beef, consider options like top sirloin, Denver steak, skirt steak, or flank steak. The key is to choose a cut with good marbling, as this contributes significantly to the meat's tenderness. Regardless of your choice, ensure you slice the beef into thin strips, about ¼ inch thick, cutting against the grain to maximize tenderness.

The magic truly happens with the basting sauce. A rich blend of coconut milk, a savory alternative to soy sauce, fish sauce, oil, aromatic garlic and ginger, and the warm spices of ground cumin and coriander create layers of flavor. A touch of sweetener balances the savory notes, helping the beef caramelize beautifully on the grill.

Generously brushing the beef with this sauce during grilling is essential; it keeps the meat moist, infuses it with incredible depth, and promotes that desirable caramelized crust. Skipping this step would result in drier, less flavorful skewers. But the dipping sauce is what truly sets this satay apart.

Inspired by traditional peanut-based sauces, this version uses almond butter and sesame oil to achieve a similarly nutty and toasty flavor profile. Coconut milk adds a luxurious creaminess, while additional savory notes enhance the umami richness. A touch of sweetener balances the saltiness, and a splash of lime juice brightens the entire sauce with a refreshing tang.

Preparation Time

Prep Time
40 min
Cook Time
15 min
Total Time
55 min

Nutrition Information

Per 1 3 skewers and 3 tbsp sauce serving
C
Calories
320 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
4 g
P
Protein
25 g
C
Fats
20 g
Saturated Fats 8 g
Unsaturated Fats 10 g
Cholestrol 75 mg
Sodium 400 mg
Potassium 300 mg
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Ingredients

    1.
    Beef top sirloin steak
    Beef top sirloin steak
    500 g
    2.
    Oil
    Oil
    4 tbsp
    3.
    Coconut Aminos
    Coconut Aminos
    3 tbsp
    4.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    2 tbsp
    5.
    Erythritol Granulated
    Erythritol Granulated
    3 tbsp
    6.
    Coconut milk
    Coconut milk
    1 cup
    7.
    Ginger, ground
    Ginger, ground
    1 tsp
    8.
    Cumin, ground
    Cumin, ground
    0.5 tsp
    9.
    Coriander Seed Ground Dried
    Coriander Seed Ground Dried
    1 tsp
    10.
    Garlic
    Garlic
    2 clove
    11.
    Almond butter
    Almond butter
    2 tbsp
    12.
    Lime juice, fresh
    Lime juice, fresh
    3 tbsp
    13.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    1 tsp
    14.
    Coriander leaf, fresh
    Coriander leaf, fresh
    3 tbsp
    15.
    Red onion
    Red onion
    0.13 small

Instructions

    1.
    Slice the steak into long and thin strips, approximately 20 cm (8 inches) long and 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.
    2.
    While the meat is marinating, prepare the basting sauce. To a bowl, add 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.
    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.
    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.
    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.
    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.