This Beef Satay has the most divine peanut coconut sauce and it is all made in the slow cooker or pressure cooker. Simply pop all your ingredients in and turn on, the result is succulent beef in a tasty sauce which is perfect served with steamed rice and vegetables.
I love making satay sauce but sometimes it is simply easier to pop the meat in with all your satay ingredients and cook them together. This one is perfect to make on a busy day if you have afterschool activities or make it in advance if you have a busy week on the cards.
Ingredients
- Beef – a slow cooking cut like rump or chuck steak
- Neutral Oil for frying
- Brown onions
- Garlic
- Ginger, peeled and grated on a microplane
- Red capsicums
- Brown sugar
- Soy sauce
- Peanut butter
- Coconut milk
- Beef stock
- Salt
- Dried chilli flakes OR chilli oil. I have written this as optional as my kids don’t love chilli so i leave it out. However, do think this dish tastes best with a little hint of chilli 🙂 So I add it to mine when serving.
- To serve
- Coriander
- Crushed peanuts
- Steamed rice
- Steamed vegetables – Sugar snap peas, carrots and broccoli
How to make Beef Satay:
If your slowcooker/pressure cooker has a sauté function, sauté the beef in oil until brown all over. Alternatively, you can use a fry pan over a medium heat. Season the beef while cooking. If short on time skip the sauteing and just pop everything in the slow cooker. It does however give a great texture to the meat once cooked. Drain off any excess fat or liquid.
Drain off any excess fat or liquid. In the bowl of your slowcooker/pressure cooker place the browned beef, onion, garlic, ginger, capsicum, brown sugar, soy sauce, peanut butter, coconut milk, beef stock and chilli flakes if using. Mix well.
If cooking in the slowcooker, cook on low for 8 hours. If cooking in the pressure cooker, cook on the meat setting for 35 minutes. When serving, scatter with coriander, crushed peanuts, serve with rice and vegetables.
If you are looking for more recipes using beef, check out my posts for Best Ever Beef Burgers and Mongolian Beef.
Common questions about Beef Satay:
Can I use Chicken? Sure can, it will take slightly less cooking time.
What wine can I serve with Beef Satay? A lovely Riesling or Pinot Noir would be delish.
Beef Satay Slow/Pressure Cooker Version
Ingredients
- 1 kg beef a slow cooking cut like rump or chuck steak, cut into 3cm pieces
- 2 teaspoons Oil
- 2 onions peeled and sliced into wedges
- 4 cloves of garlic finely chopped
- 1 thumb sized piece of ginger peeled and grated on a microplane
- 2 red capsicums deseeded and cut into chunky pieces
- 2 ½ tablespoons brown sugar
- 2 tablespoon soy sauce
- ½ cup peanut butter
- ¾ cup coconut milk
- ½ cup beef stock
- Salt
- Optional – ½ teaspoon of dried chilli flakes OR 1 teaspoon of chilli oil plus more to serve.
To serve
- Coriander
- Crushed peanuts
- Steamed rice
- Steamed vegetables – Sugar snap peas carrots and broccoli
Instructions
-
If your slowcooker/pressure cooker has a sauté function, sauté the beef in oil until brown all over. Alternatively, you can use a fry pan over a medium heat.
-
Season the beef while cooking.
-
If short on time skip the sauteing and just pop everything in the slow cooker. It does however give a great texture to the meat once cooked.
-
Drain off any excess fat or liquid.
-
In the bowl of your slowcooker/pressure cooker place the browned beef, onion, garlic, ginger, capsicum, brown sugar, soy sauce, peanut butter, coconut milk, beef stock and chilli flakes if using.
-
Mix well.
-
If cooking in the slowcooker, cook on low for 8 hours. If cooking in the pressure cooker, cook on the meat setting for 35 minutes.
-
once done, check season and add more salt and chilli if needed. When serving, scatter with coriander, crushed peanuts, serve with rice and vegetables.
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Happy Cooking xx Jana
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This was really yummy. Definitely pinning it for another time.
This recipe is so easy and tasty! I didn’t put the chilli in – not our thing but all the other flavours are delicious without it. Highly recommend
That’s fantastic to hear, so glad you enjoyed it Diane 🙂 xx Jana