Beef Satay Slow/Pressure Cooker Version

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.

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.
Happy Cooking xx Jana