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.



Sausage, Kale, and Sweet Potato Soup

I love making soup because it’s a simple meal on its own. Usually, a big pot of soup will last a few days, so it supports my philosophy of  Cook Once, Eat Twice! 

This flavor-rich and healthy soup would be perfect to make ahead for your weekly lunches.

It’s also super easy and comes together in about 30-40 minutes from start to finish. The flavors are similar to an Italian sausage soup, but with no beans, tomatoes, or dairy.

Sausage, Kale, and Sweet Potato Soup (prep time 5 minutes, cook time 30-40 minutes) 6-8 servings

  • 1 lb. spicy Italian sausage (casings removed)
  • 1 bag of pre-washed, chopped kale (about 6 cups) The chopped bag of kale at Trader Joes is perfect
  • 1 yellow onion, diced
  • 2-3 cloves of garlic, minced
  • 3 TBS olive oil
  • 3-4 medium sweet potatoes, chopped into bite-sized pieces. (no need to peel)
  • 1 TBS dried Oregano
  • 1 TBS dried Basil
  • 1/2 TBS nutmeg
  • 2 tsp garlic powder
  • 1 TBS red pepper flake
  • 1 TBS sea salt
  • 1 TBS freshly ground black pepper
  • 1 1/2 quarts of chicken stock
  • 1/3 cup apple cider vinegar with the mother 


  • Add 2 TBS of olive oil to a heavy bottomed soup pot. I use a dutch oven. Heat oil over medium-high heat and then add garlic. Sauté garlic for a minute then add onion. Sauté onions and garlic for a couple minutes until onions just begin to soften. Add some of the salt and pepper.
  • Add diced sweet potatoes. You might need to add a little more olive oil.
  • Continue sautéing and stirring constantly until sweet potatoes start to soften a little bit.
  • Add sausage and break it up into chunks while stirring and incorporating into sweet potatoes.
  • Add all spices.
  • Continue cooking everything until the sausage is cooked all the way through.
  • Add the whole bag of kale.
  • You might want to add a tsp of olive oil here too.
  • Stir until the kale starts to wilt.
  • Add apple cider vinegar.
  • Stir to cook off vinegar a little bit.
  • Add the chicken stock, and stir.
  • Turn down heat to medium-low and taste. Season to taste with more salt and pepper, oregano, basil, and red pepper flake if desired.
  • Put the lid on the pot and simmer for 10-15 minutes until the sweet potatoes are fork tender.
  • Cool to room temperature before storing in the refrigerator.

Please let me know if you make this!

Photo credit: Rosario Vila, thanks again Ro!



Roast Pork Loin with Garlic Apple Cider Au Jus

Roast pork loin for dinner is a delicious and easy way to cook up something a little different during the week or can make an impressive main dish while hosting dinner guests.

You can also make this ahead and include in your Sunday meal-prep repertoire. It’s delicious and easy to re-heat and serve in just a few minutes.

P.S. Check out my photo gallery at the bottom. My amazing friend and talented photographer, Rosario Vila, captured me in action creating this recipe. Thanks, Ro!

Roast Pork Loin with Garlic Apple Cider Au Jus 

This recipe makes enough to for two main course dinners (Serving 4-5 people for each dinner). If you only want to cook one pork loin, just halve the recipe. My motto is Cook Once, Eat Twice!

  • 2 large pork loins about 2.5 lbs. each
  • 2 cloves of garlic, minced
  • 1/3-1/2  cup apple cider vinegar (use the kind with ‘the mother’)
  • 2 TBS dried thyme
  • 1 TBS sea salt
  • 1 TBS course ground black pepper
  • 2 TBS olive oil

Directions (5 mins prep, 20-25 min cooking time)

  • Pre-heat oven to 425 degrees. Put top oven rack in the middle position.
  • Drizzle 1 TBS of the olive oil over the pork and then rub to cover. Sprinkle spices all over the pork loins, be generous on both sides.
  • Heat dutch oven or large cast iron skillet over medium-high heat.
  • Add remaining 1 TBS olive oil.
  • Add garlic and sauté for about 1 minute.
  • Put both loins in the pan and brown for about 3-4 minutes until they are well browned. Flip over using tongs and brown the other side. 
  • About 1 minute before that last side is browned add the apple cider vinegar to help de-glaze the pan.
  • Lift up the loins to let the apple cider vinegar get under there.
  • Continue to brown for another minute or two.  You want to have a little liquid in the pan before you put it in the oven, so add more apple cider vinegar if you need to.
  • Place the pan right in the oven, uncovered and cook for about 20 minutes.
  • Use a meat thermometer to test for doneness. I like our pork cooked medium with a pink center and it’s done when it is about 145 degrees.
  • Pull it out of the oven and tent with aluminum foil and let rest.
  • If you are eating it right away, let it rest for 10 minutes right in the pan.
  • Slice pork in 1/2 inch pieces and drizzle the juice from the pan over the slices and serve.
  • If you are storing for later just wrap each loin in aluminum foil or put in a glass baking dish with a lid and make sure you save that juice in the bottom of the pan!

If you like this recipe, let me know, and better yet, share it with the world!


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