DIABETIC THAI BEEF SATAY WITH SPICY PEANUT SAUCE

Steps:

• 1. FOR THE MARINADE
• 2. Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, Splenda/brown sugar blend, turmeric, coriander, cumin and pepper in a small bowl
• 3. Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips.
• 4. Put it in a sealable gallon-size plastic bag
• 5. Add the marinade
• 6. Squeeze as much air outta the bag as possible, & seal it
• 7. Slosh it around to cover all the steak
• 8. Plop it in a dish
• 9. Stick it in the fridge overnight
• 10. FOR THE PEANUT SAUCE
• 11. Combine onion and oil in a small saucepan
• 12. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.
• 13. Stir in garlic, ginger and lemongrass (or lime zest);
• 14. Cook, stirring frequently and reducing the heat as necessary to prevent over browning, 2 minutes more.
• 15. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, Splenda/brown sugar blend and hot sauce
• 16. Cook, stirring, until well blended.
• 17. If necessary, thin with a little water to the desired consistency
• 18. Adjust seasoning with lime juice, Splenda/brown sugar blend and/or hot sauce
• 19. Cover, & stick it in the fridge overnight
• 20. TO GRILL THE SATAYS
• 21. Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill.
• 22. Take the steak outta the marinade, & pitch the marinade
• 23. Thread onto soaked skewers 1 strip per skewer.
• 24. Grill, turning once, 2 to 3 minutes per side for medium.
• 25. Warm the dipping sauce, if you want
• 26. Serve the satays with the sauce