Low Carb Satay Beef Meal Prep

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.

I just cannot resist Thai-style peanut sauce- whether it's on satay chicken salad or on spicy peanut noodles, it adds such a deliciously creamy texture, and a ton of flavor!

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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Ingredient notes

• 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.

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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!

FAQ

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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