Thai Marinated Flank Steak With Low Carb Peanut Dipping Sauce

 This Thai marinated flank steak is an easy low carb dinner that the family will love. Just marinate the flank steak in the morning and pan fry before dinner. Serve with a spicy low carb peanut dipping sauce that you can make in minutes. This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. 

You might also like this blue cheese marinated flank steak!

A few weeks ago I made a low carb beef jerky that was such a hit with my family. I used an Asian marinade that made me think of a Thai beef salad. Today I thought I’d make a similar marinade to a Thai basil beef dish I always get. It turned out great and and it took very little time.

So today I have for you a Thai marinated flank steak and tasty low carb peanut dipping sauce. Though you would be surprised to find there I didn’t use peanut butter!

How I Made This Dish Low Carb

Beef is a naturally low carb food however most Asian cuisines use a lot of sugar in their sauces. To make this dish lower in carbs, I used Lakanto golden sweetener which has 0g carbs and has a hint of brown sugar flavor. 

For the spicy peanut dipping sauce I used the Lakanto again and instead of peanut butter I used sunflower butter. It is lower in carbs and still give the sauce that peanuty flavor. You would never guess it wasn’t peanut butter!

WHAT TYPE OF BEEF TO USE?

As with any dish where the beef is the star, I like to use  Certified Angus Beef®. I buy mine at Giant Eagle because they have the biggest selection in my area and I often stock up when they have it on sale. When I made the jerky they had a BOGO sale on flank steaks so I froze one for this recipe! 

Flank steak is a great cut of meat to marinade and grill or cook in a pan like I did today. Just make sure to cut against the grain to make it easier to chew. Below you can see how I cut my flank steak agains the grain.

Thai Flank Steak Marinade & Peanut Dipping Sauce Ingredients

The marinade does requite a few odd ingredients but they are worth having like the Mae Ploy curry paste. You can get a big container and use it forever and it’s pretty inexpensive. I used this for both the marinade and the peanut dipping sauce. I also used it in these Thai curry recipes.

The marinade ingredients are Mae Ploy curry paste, soy sauce, rice vinegar, Lakanto golden sweetener, fresh basil and olive oil.

For the spicy low carb peanut sauce I used sunflower seed butter (no sugar added), lime juice, Mae Ploy curry paste, Lakanto golden, soy sauce and sesame oil.

Marinating The Flank Steak

To marinade the flank steak, I like to first score it very lightly with a knife using a criss cross pattern. Start by slightly cutting diagonal lines going one way and the diagonal lines going the other way to make a diamond pattern. Do this one both sides as it helps the meat to absorb the marinade better. Watch the video to see how if you have questions.

Then mix the marinade ingredients together and save half for the sauce later on. Take the other half and pour into a large baggie with the flank steak. Refrigerate all day or at least 4 hours. 

How To Cook The Thai Flank Steak

To cook the steak I like to get a big cast iron skillet nice and hot. Spray with cooking spray or add a bit of oil. Shake off the excess marinade but keep for later. Cook the steak for about 5-7 minutes on each side. Let it rest for 10 minutes before cutting against the grain. 

While the flank steak is cooking, take the marinade from the baggie and the extra you made originally and place in a small sauce pan. Bring to a boil and simmer for 5 10 minutes. Set aside and pour over the steak when finished.

Making The Spicy Low Carb Peanut Dipping Sauce

The spicy low carb peanut dipping sauce can be made earlier in the day or right before eating. Just whisk together the ingredients and some water to thin it out a bit. This makes quite a big batch but I used it for dipping broccoli and other vegetable in. You can also use it as a dressing with zucchini noodles  or an Asian salad. 

Recipe Notes & Substitutions

Just a few notes about this recipe. 

• If you don’t care about carbs, substitute brown sugar for the Lakanto golden and peanut butter for the sunflower seed butter.
• You can use a white wine vinegar to substitute the rice wine vinegar.
• If you can’t find Mae Ploy Thai curry paste you can usually find Thai Kitchen Thai curry paste in most grocery stores. 
• Be careful when scoring the meat that you don’t cut through the meat. 
• Cooking the steak 5-7 minutes on both sides gave me a rare piece of meat. If you want it more well done, cook it a few minutes longer on both sides. You can also grill the flank steak. 
• Garnish with cilantro or fresh basil.

Well I hope you enjoy this recipe as much as we did. It’s so easy I know we will be making more and more. Next time I will probably make a big Asian salad with this beef and make the peanut dipping sauce into a dressing. 

The nutritional information for 1 serving of beef:

Flank Steak 

437 cals / 25.3g fat / 2.3g carbs / 0.4g fiber / 48.3g protein = 1.9g net carbs

1 tablespoon Peanut Dipping Sauce 

47 cals / 3.6g fat / 0.9g carbs / 0.4g fiber / 1.5g protein = 0.5g net carbs

By the way check out the  Certified Angus Beef® Kitchen Facebook group to learn some great beef tips and recipes. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brand follow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter #SteakHolder #BestAngusBeef