On a bustling evening in the heart of the city, a spontaneous craving for something exotic and flavorful led me to recreate a dish that encapsulated the vibrant essence of street markets halfway across the world: Completely Keto Thai Beef Satay with Peanut Sauce.
As I marinated the beef, carefully threading each piece onto skewers, the rich aromas transported me to the lively streets of Bangkok, where vibrant flavors and the spirit of adventure fuse into every meal. The sizzle of the satay on the grill was like the soundtrack of those bustling markets, each note promising a bite of authenticity and zest.
Preparing the peanut sauce, I found myself immersed in the complexity of its flavors, each stir a step closer to achieving the perfect balance of nutty richness and subtle heat. This dish wasn’t just a meal; it was a culinary expedition, a homage to the vibrant streets of Thailand, and a flavorful journey that turned a simple dinner into an exotic escape right from my own kitchen.
Ingredients
- 1 1/2 lb rib eye meat
Marinade
- 1/4 cup Swerve Brown Sweetener
- 1 small red onion finely diced
- 1 Tbsp fresh ginger thinly sliced
- 1 Tbsp coriander
- 1 Tbsp Pink Himalayan Salt
- 2 tsp cumin
- 1 Tbsp garlic minced
- 1 cup coconut milk
- 1 tsp cayenne pepper
- 1/2 tsp turmeric
- 2 Tbsp Extra virgin olive oil
Sauce
- 1 serving Completely Keto Peanut Sauce
Instructions
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Blend all the marinade ingredients in a food processor until creamy.
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Mix all the steak in the marinade until fully coated and let it marinate for 60 minutes minimum.
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Prep the peanut sauce. (click on the Harlan's Peanut Sauce ingredient for the link to ingredient)
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If using wooden skewers soak for 15 minutes before using. Thread the steak onto the skewers. Save the marinade mixture for later.
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Set grill to high heat for 5 minutes first to heat up.
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Grilll each skewer for about 4 minutes per side. Brush the saved marinade onto the skewers while they grill.
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Serve with the reserved marinade as another optional dipping sauce along side the peanut sauce.
Recipe Notes
