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Low Carb Thai Flank Steak with Sugar Free Peanut Sauce

Low Carb Thai Flank Steak with Sugar Free Peanut Sauce

Since it was Valentine’s Day this week, I wanted to make a special love dinner for my family. I had recently gone out for dinner at a sweet little Thai restaurant and was bummed that most of the dishes have sugar or flour in them, and since I am trying to not eat either one of those ingredients, I had slim pickings.

However, my friend had an amazing dish with seared flank steak and some dipping sauces on the side. I wanted to create that at home.

I turned to Pinterest and searched ‘low carb Thai marinade,’ and was pretty impressed with the results.

Low Carb Maven had a good one for Beef Satay with a peanut sauce.  I wanted to marinate some flank steak and then have a dipping sauce on the side. This peanut sauce would work great!

I used the recipe for peanut sauce in the recipe from Low Carb Maven as a guide but adapted it based on the ingredients I had in my cabinets.

It was so unbelievably good that I ended up quadrupling the recipe!

So, my recipe below makes about 2 cups of peanut sauce. If you don’t want that much, just halve the recipe, but I can’t imagine why you wouldn’t want it, it would be great as a salad dressing, to eat with a spoon, to ….. ok I won’t go there!

Sugar-Free Thai Peanut Sauce (5 minutes prep time)

  • 1 cup of natural smooth peanut butter (use peanut butter without sugar, the ingredients should just say peanuts)
  • 1 can of full-fat coconut milk (check to make sure it is just coconut milk, no sugar or additives)
  • 2 TBS chili garlic paste (I used Trader Joes Harissa, which is a hot chili pepper paste with spices, and I would use this again)
  • 2 TBS red curry paste (find one without sugar)
  • 1 1/2 full droppers of Liquid Stevia (I used Trader Joes Organic Brand)


  • Put peanut butter in a microwave-safe bowl and heat up for a few seconds to soften enough that you can easily stir.
  • Add red curry paste and chili garlic paste and stir well.  It will be very pasty in consistency.
  • Microwave again for a few seconds.
  • Slowly whisk in coconut milk. Continue whisking until it is very smooth.
  • Add the liquid stevia. Start with a dropper full, and then go from there.

Store in an air-tight container up to a week or so in the fridge.

Try not to eat it with a spoon before dinner. It will be hard, but it’s even better when you dip your seared Thai Flank Steak in it. Steak recipe below.

Low Carb Thai Flank Steak (prep 5 minutes, marinate for at least an hour, cook time 10 minutes)

  • 1.5 lbs of good quality flank or skirt steak
  • 2 tablespoons fish sauce
  • 2 tablespoons Braggs Liquid Aminos or soy sauce
  • 4-5 drops of liquid stevia
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • Juice of 1 whole lime
  • 1 tablespoon red pepper flake
  • 2 teaspoons ground coriander


  • Cut the flank steak into 1 1/2 inch strips so that the grain of the meat is going horizontally across the strip. Place in a shallow baking dish.
  • Mix together fish sauce, aminos or soy, stevia, sesame oil, rice wine vinegar, lime juice, and red pepper flake. Taste it and make sure you like it, adjust as needed.
  • Pour sauce over beef strips and make sure they are all covered well.
  • Sprinkle the coriander all over the meat and press it in with your fingers.
  • Put plastic wrap over beef and refrigerate for at least an hour. Mine marinated for about 3 hours and it was amazing.
  • Remove from fridge and pre-heat up your grill or cast iron skillet over high heat. I used my cast iron griddle and cast iron skillet to see which one performed better. I’d say that my cast iron pan was easier and less messy and created a nice caramelized crust on the beef strips, so I would go that route next time. Of course, if you have an outdoor grill, these would be great as a satay on skewers.
  • Add a little olive oil to the beef strips before putting on grill/pan.
  • Put all the strips in the pan, and leave them alone for 3-4 minutes, you want them nicely brown and caramelized before flipping.
  • Flip them and cook for 3-4 minutes.
  • Remove from pan, set in baking dish.

Serve with the peanut sauce, little lime wedges, chopped basil, and sides of your choice. I made rice for the kids and hubs. I also made delicious Thai basil peppers and onions. I  lightly sauteed them in coconut oil, a little Bragg’s aminos, fresh chopped basil, and a few drops of stevia. They were very aromatic and delicious.

Overall, the meal was a HUGE hit. Definitely one for the books!

I hope you all had a lovely Valentine’s Day.



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