This low carb beef satay is gluten-free and is a flavorful way to spice up any meal plan. We’ve swapped out the white rice that’s traditionally served with this for a more nutritious, lower-carb alternative. And the skewers offer an easy way to add even more veggies!
Prep time: 15 minutes
Cook time: 25 minutes
1 lb New York strip or flank steak
24 wood skewers soaked in water
4 C. cauliflower rice, cooked
¼ C. low sodium beef broth
1 tsp chili flakes
1 tsp Walden Farms Pancake Syrup
½ tsp cumin
½ tsp turmeric
¼ tsp pepper
½ tsp garlic powder
2 cloves garlic, chopped
2 TBSP green onions, chopped
1 tsp olive oil
¼ C. gluten-free tamari soy sauce
1 tsp red chili flakes
¼ C. low sodium chicken broth
- Cube the raw steak and place it into a large zip-lock bag.
- Combine all the marinade ingredients in a small bowl. Stir well to combine.
- Pour the marinade into the plastic bag with the raw steak.
- Refrigerate for at least 15 minutes.
- Place meat on skewers and grill for 2-3 minutes on each side.
- For the dipping sauce: sauté garlic and green onions with olive oil. Add the tamari, chili flakes, and chicken broth. Strain if desired.
- Plate half of the skewers over 2 cups of cauliflower rice with a side of dipping sauce.
- Serve this low carb beef satay warm!
Low carb beef satay tips
This flavorful dish goes great with our Cucumber Mint Salad.
To add a bit more nutrition and color to your final dish, put together bite-size pieces of extra veggies like mushrooms, peppers, or zucchini onto separate skewers.
Try letting the steak marinate overnight, or at least a few hours. This gives the meat an opportunity to really soak up all the delicious flavors.
The key to a great low carb beef satay is tender meat. To help make sure the meat is as tender as possible, try these tips.
- Cut the steak against the grain. This makes the muscle fibers shorter, which results in meat that’s more tender and easier to chew.
- Be sure to give it some time to rest after cooking before serving. By resting, the juices have time to redistribute throughout the meat making it juicier and more tender. It doesn’t need to rest long, just 3-5 minutes is all it takes.
- If using top sirloin, letting it marinate for 24 hours and adding a bit of lemon juice to the marinade will help break down the tissue and naturally tenderize the meat.
SSG Notes (per serving)