Low carb satay beef meal prep has a creamy Thai peanut sauce that serves as a marinade for the beef and a dipping sauce. Serve with cauliflower rice and green beans for four lunches.
While I am not on a low carb diet, I know many of you are, and I know how hard it must be to stick within your daily carb limit.
You guys have been loving this Low Carb Cheesy Chicken & Rice, and today I’m sharing another delicious low carb option for you: this satay beef meal prep!
The satay beef alone has just 2 g net carbs, but served with cauliflower rice and green beans, this delicious low carb lunch option clocks in at just 6 g net carbs. Hallelujah!
We love this low carb satay beef meal prep because
- we could NOT tell it was low carb
- it was filling and totally satisfying
- that sauce. THAT SAUCE!
How to make low carb beef satay
This satay sauce is not spicy, but it’s has all those delicious Thai flavors: sweet, savory and kind of sour. I used a mini can of coconut milk and it was perfect for this recipe to serve four! All you need to do is shake together the following ingredients:
- coconut milk- I highly recommend full fat for that creamy factor, and also to help keep you full
- peanut butter- use all natural, not creamy with sugary additives
- thai curry paste- I recommend this brand
- lime juice- for that tangy ‘sour’ flavor you need
- monk fruit sweetener- I used granulated monk fruit sweetener so if you have liquid or powdered, you might want to start with half and have a taste to see if it’s sweet enough for you. If you are not low carb you can swap for maple syrup or brown sugar (see recipe card for amounts)
- ginger- I used powdered because NO CHOPPING necessary (ha ha! You can also use fresh ginger if you’d prefer)
Marinate thinly sliced flank steak in half the satay sauce for 30 minutes. Cook on a grill or indoor grill. And portion out with the leftover sauce, some cauliflower rice and some steamed or sauteed green beans. Tada!
Can I make this with chicken? Absolutely! I would recommend boneless skinless chicken thighs as they are easy to grill (and not overcook), but you could use chicken breasts as well.
Can I add some extra flavor to the cauliflower rice? You sure could, although I found the low carb satay sauce added so much flavor to the cauliflower rice. Here’s a post with 7 Cauliflower Rice Recipes!
How long do these low carb meal prep bowls last for? These are safe to store in the fridge for up to 4 days. I haven’t tried freezing them and worry that they cauliflower rice would get mushy. You could freeze the beef in the marinade, and you could *probably* also freeze the cooked beef & sauce, but I have not tested.
What if I want a spicy beef satay? I’d recommend adding some red pepper flakes or low carb hot sauce.
Tips & equipment for low carb satay beef meal prep bowls
- I shook up my sauce in a 1 pint jar
- I used 3 cup glass meal prep containers…they’re not as good as my favorite 2-cup capacity storage containers but they did the trick.
- Looking for more low carb meal prep recipes? Try this Cauliflower Fried Rice, this Low Carb Meatloaf & Cauliflower Mash, or this round up with more than 26 Low Carb Meals Perfect For Meal Prep
Low Carb Satay Beef Meal Prep Bowls
Low Carb Beef Satay
- 3/4 lb flank steak (sliced into 1/4 inch strips)
- 160 mL coconut milk (5.4 oz)
- 1/4 cup peanut butter (natural)
- 1 tablespoon lime juice
- 2 teaspoons reduced sodium soy sauce (or liquid aminos)
- 1 teaspoon granulated monk fruit sweetener (* see note)
- 2 tablespoons Thai red curry paste
- 1/2 teaspoon ground ginger
Meal Prep Bowls
- 1 tablespoon olive oil
- 4 cups riced cauliflower
- salt & pepper
- 8 oz green beans
- Shake together the coconut milk, peanut butter, lime juice, soy sauce, monk fruit sweetener, red curry paste and ground ginger.
- In a large bowl, stir up the sliced flank steak with half of the coconut sauce. Portion the remaining half of the sauce out into small storage containers.
- Allow beef to marinate for 30 minutes.
- While beef is marinating, prepare the cauliflower rice and green beans. Cauliflower rice- heat oil over medium heat in a non-stick skillet. Add the riced cauliflower, season with salt & pepper, and cook for 5 minutes, or until cooked to your liking. Divide up between four 3 cup meal prep containers.Green beans- Add another tablespoon of oil to the pan and cook the green beans for 5 minutes, until bright green and slightly softened. Divide amongst the meal prep containers.
- Heat an indoor grill. Working in batches, cook the strips of beef for 2-3 minutes, until cooked through. You can also cook on an outdoor grill and may wish to use a grilling plate or skewer the beef.
- Divide beef out between the meal prep containers. Cool completely, then seal and store in the fridge for up to 4 days.
- Remove the sauce, then reheat in the microwave until steaming hot. Spoon the sauce over the beef and veggies, and enjoy!