With a creamy Thai peanut sauce that serves as both a marinade and dipping sauce, this satay beef meal prep recipe is not short on flavor! Serve it up with cauliflower rice and green beans for a delicious low carb lunch option.
These satay beef bowls are another great way to use a peanut sauce- this time, we divide the sauce in half, using it as a marinade and as a dipping sauce to serve.
This is definitely a lunch you'll look forward to!
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Reasons you'll ♡ this recipe
- the peanut sauce infuses a ton of flavor to the beef as a marinade, and is perfect served as a dipping sauce
- it's filling and totally satisfying, yet low in carbs
- you can serve it as a low carb dinner, or portion out for meal prep lunches for the week
- beef- for this recipe, we are using flank steak. It's important to cut flank steak across the grain for tender results (see how to do it here). You also want to be careful to not overcook the flank steak.
- coconut milk- opt for full fat coconut milk for a creamy and thick sauce.
- peanut butter- make sure to use all natural nut butter- the only ingredient should be nuts (and maybe salt). You may swap peanut butter for almond butter.
- monk fruit sweetener- this is a low carb sweetener that helps to balance out the saltiness of the soy sauce. The recipe calls for granulated monk fruit; if using powdered or liquid, start by adding ½ the volume, then taste and decide if you want to add more.
- Thai red curry paste- I use Thai kitchen or Cock brand red curry paste; you should be able to find it in the international foods section of your grocery store.
Step by step directions
1. Prepare sauce- in a jar, shake together the coconut milk, peanut butter, lime juice, soy sauce, monk fruit sweetener, red curry paste and ground ginger. It might take several minutes of shaking to get everything completely dissolved.
2. Marinate- Pour half of the peanut sauce over the sliced flank steak in a bowl. Toss to coat, then marinate for 30 minutes.
Divide the remaining peanut sauce between four condiment containers.
3. Cook- Using an indoor grill, cook the beef: 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.
4. Portion- Portion the beef out in four 3 cup meal prep containers with 1 cup of cauliflower rice (cooked al dente) and 2 oz green beans (sautéed until bright green).
5. Store + reheat- Store the satay beef bowls in the fridge for up to 4 days. To reheat, remove the satay sauce, then heat in the microwave until steaming hot. Drizzle with the sauce, or use as a dip. Enjoy!
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.
You sure could, although I found the satay sauce added so much flavor to the cauliflower rice. Here's a post with 7 Cauliflower Rice Recipes!
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.
I'd recommend adding some red pepper flakes or low carb hot sauce.
More low carb meal prep recipes
- Cauliflower Fried Rice
- Low Carb Meatball Burrito Bowls
- Low Carb Wasabi Grilled Salmon Bowls
- Low Carb Meatloaf & Cauliflower Mash
- 40+ Low Carb Meals Perfect For Meal Prep
☆ Did you make this recipe? I'd love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Low Carb Beef Satay
- ¾ lb flank steak sliced across the grain into ¼ inch strips; see note 1
- 160 mL coconut milk 5.4 oz
- ¼ cup peanut butter natural
- 1 tablespoon lime juice
- 2 teaspoons reduced sodium soy sauce or liquid aminos
- 1 teaspoon monk fruit sweetener see note 2
- 2 tablespoons Thai red curry paste see note 3
- ½ teaspoon ground ginger
Meal Prep Bowls
- 1 tablespoon olive oil
- 4 cups riced cauliflower
- salt & pepper
- 8 oz green beans
- Prepare sauce- in a jar, shake together the coconut milk, peanut butter, lime juice, soy sauce, monk fruit sweetener, red curry paste and ground ginger. It might take several minutes of shaking to get everything completely dissolved.
- Marinate- Pour half of the peanut sauce over the sliced flank steak in a bowl. Toss to coat, then marinate for 30 minutes.Divide the remaining peanut sauce between four condiment containers.
- Cook- Using an indoor grill, cook the beef: 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.
- 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.
- Divide- Portion the beef out into 4 three cup meal prep containers with 1 cup of cauliflower rice and 2 oz green beans.
- Store- Refrigerate for up to 4 days.
- Reheat- Remove satay sauce from bowls, then heat in the microwave until steaming hot. Either pour the satay sauce over everything, or use as a dip.
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