How to make Low Carb Satay Beef Meal Prep Bowls

Video Description

Serves 4, each has 333 calories, Calories: 333 kcal, Servings: 4 Low carb satay beef meal prep has a creamy Thai peanut sauce that serves as a marinade for the beef and a dipping sauce. Serve with cauliflower rice and green beans for four lunches.  Prep Time is 30 minutes, Cook Time is 15 minutes, the perfect quick meal prep. This recipe is from https://sweetpeasandsaffron.com/ Ingredients Low Carb Beef Satay • 3/4 lb (340g) flank steak (sliced into 1/4 inch strips) • 5.4 oz (160 ml) coconut milk • 1/4 cup peanut butter (natural) • 1 tablespoon lime juice • 2 teaspoons reduced sodium soy sauce (or liquid aminos) • 1 teaspoon granulated monk fruit sweetener (see note*) • 2 tablespoons Thai red curry paste • 1/2 teaspoon ground ginger Meal Prep Bowls • 1 tablespoon olive oil • 4 cups riced cauliflower • salt & pepper • 8 oz (227g) green beans Instructions • Shake together the coconut milk, peanut butter, lime juice, soy sauce, monk fruit sweetener, red curry paste and ground ginger.  • In a large bowl, stir up the sliced flank steak with half of the coconut sauce. Portion the remaining half of the sauce out into small storage containers and put one in each meal prep container. • Allow beef to marinate for 30 minutes. • While beef is marinating, prepare the cauliflower rice and green beans. • Cauliflower rice - heat half the 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 remaining oil to the pan and cook the green beans for 5 minutes, until bright green and slightly softened. Divide amongst the meal prep containers. • Heat an indoor grill. 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. • Divide beef out between the meal prep containers. Cool completely, then seal and store in the fridge for up to 4 days. To serve • The author said to remove the sauce, then reheat in the microwave until steaming hot and spoon the sauce over the beef and veggies. If you’d prefer the sauce to be hot as well, just pour it over the beef and veggies before heating. Note * I used granulated monk fruit sweetener, if you are using powdered or liquid, start with 1/2 and taste. You can also swap for 1 tablespoon brown sugar or maple syrup if you are not low carb. Nutrition Serving: 1 lunch bowl | Calories: 333 kcal | Carbohydrates: 12g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 345mg | Potassium: 753mg | Fiber: 6g | Sugar: 4g