Name: Low Carb Sweet Beef Satay
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 14.1 oz beef rump steak (- sliced into strips); 4 Tablespoon crunchy peanut butter; 2 teaspoon liquid stevia; 2 teaspoon chili paste (sambal); 2 Tablespoon tamari - wheat free soy sauce; 3 Tablespoon Water; 11.2 oz wombok (napa) cabbage (- shredded); 8.8 oz choy sum (- roughly chopped ); 1 Tablespoon olive oil

I found a version of this recipe in an Asian Woman’s Day cookbook that I have and decided to make a low carb diabetic version. Putting peanut butter with beef didn’t really seem like an appealing thing to do, but I’m always open to experimenting and finding new tastes and recipes for you (and me) to enjoy.

So instead of using sugar or honey, I substituted with liquid stevia to get this sweet and spicy satay sauce that really was super satisfying.

Being a person who isn’t crash hot on beef, it helps if I can flavor it. So this was definitely a dish I thoroughly enjoyed.

It also happens to be incredibly easy to make, prep time just 5 minutes and cook it up in about 10 minutes. It’s served solely with the Asian greens and I’d say that’s the perfect way to eat it.

Of course, you can always try serving it in other ways if you like 🙂

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Low Carb Sweet Beef Satay

Prep Time5

Cook Time10

Total Time15

Servings: people

Calories: 587kcal

Carbs: 17g

Net Carbs: 13g

Ingredients

14.1 oz beef rump steak – sliced into strips
4 Tablespoon crunchy peanut butter
2 teaspoon liquid stevia
2 teaspoon chili paste (sambal)
2 Tablespoon tamari – wheat free soy sauce
3 Tablespoon Water
11.2 oz wombok (napa) cabbage – shredded
8.8 oz choy sum – roughly chopped
1 Tablespoon olive oil

US Customary – Metric

Instructions

Place the beef strips in a bowl and add 1 tablespoon peanut butter, 1 teaspoon stevia, 1 teaspoon chili (sambal), and 1 tablespoon tamari, and use a spoon to combine it well. If you have time to leave it to marinate, that’s great but if not, that’s fine too.
Mix the other half of the peanut butter, stevia, chili, and tamari in a small bowl with 3 tablespoons water.
Heat oil in a large pan. When the pan is hot, add the beef and fry off for just a couple of minutes. Use tongs to toss it so both side of the beef strips are brown. The trick is not to overcook the beef, or it becomes tough. So just a very quick fry is all that’s needed.
Set the beef aside in a bowl.
Add the wombok to the pan and saute for a couple of minutes until it starts to soften and wilt. Throw the choy sum in and the rest of the sauce and cook for 1 minute to wilt the choy sum.
Add the beef back into the pan, heat through for 1 minute and you’re ready to serve.

Notes

Choy sum is an Asian veggie, so if you don’t have it you can also use bok choy, or any other green leafy veg such as kale. The good thing about choy sum or bok choy is that they have sweet tasting leaves, whereas sometimes kale can be bitter.

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