Beef Satay with Peanut Ginger Noodles

Beef Satay with Peanut Ginger Ramen

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This beef is so tender and easy. The peanutty noodles are my favorite! This dish has some of my favorite flavors going on! This recipe is fairly simple, even though it doesn’t look like it! If you prep the meat ahead, which only takes a few minutes, you can have this done in less than 15 minutes! I love flank steak. It is super easy to cook, leaner than most other cuts of steak, and fairly inexpensive. I get mine at Costco typically. They come with two in a pack and 1 is usually enough to make two meals for my husband and me.

Years ago, my husband and I used to cook from the magazine Everyday Food. It had the best recipes, I am so sad they don’t make it anymore. This recipe is from one of those super old magazines. I put my own healthy twist on this one and it turned out great!

You can make this recipe gluten free by using coconut aminos and then buying gluten free noodles. In my version of this, I used Immi Ramen. It is a high protein, low carb ramen that tastes amazing! You can shop my link here for a discount on your first order. For the nutrition facts here, I assume you will be using the inexpensive ramen packets from the store (which are also great!) since not everyone will have access to Immi ramen.

Here is what you will need

  • Flank Steak
  • Ramen – Use your favorite, I love Immi Eats
  • Coconut Aminos (GF) or Low Sodium Soy Sauce
  • Lime Juice
  • Brown Sugar Substitute – I like Lakanto or brown sugar
  • Ginger
  • Creamy Peanut Butter
  • Powdered Peanut ButterLakanto has one, or PB2
  • Rice Vinegar

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Beef Satay with Peanut Ginger Ramen

Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

402

kcal
Protein

32

g
Fat

17.2

g
Carbohydrates

28.3

g

Ingredients

  • 1 lb flank steak, sliced thin

  • 2 packs ramen noodles (only noodles, no seasoning packet) Make sure GF if needed.

  • Marinade
  • 2 tbsp coconut aminos (GF) or low sodium soy sauce

  • 1 tbsp lime juice

  • 1 tbsp brown sugar substitute

  • 1 tsp fresh grated ginger

  • Chopped peanuts and sliced scallions for garnish

  • Peanut Ginger Sauce
  • 2 tbsp creamy peanut butter

  • 2 tbsp powdered peanut butter (can sub with more peanut butter)

  • 2 tbsp coconut aminos (GF) or low sodium soy sauce

  • 2 tsp rice vinegar

  • 1 tbsp brown sugar substitute

  • 1 tsp fresh grated ginger

Directions

  • Combine marinade ingredients, add thinly sliced steak and combine. Place in refrigerator for a few hours or ideally overnight.
  • When ready to cook, string steak pieces onto small wooden skewers. Using a grill pan, cook satays over high heat for just a few minutes until caramelized. You don’t want to over cook.
  • Meanwhile, cook ramen to according to directions (leaving the seasoning packed out). Drain and set aside. Combine peanut sauce ingredients. Toss noodles in peanut sauce.
  • Divide noodles and steak satay onto 4 plates. Top with chopped peanuts and green onions.

Notes

  • MFP Entry: Sprinkles and the Smiths Beef Satay with Peanut Ginger Ramen

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