Submitted by Simon Christie
Chinese Satay Beef
Serving: 4
Ingredients
SAUCE
- 200ml chicken stock
- 3 tablespoons peanut butter
- 140ml coconut milk
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 teaspoons corn flour
- 2 teaspoons crushed ginger
- 2 cloves crushed garlic
FOR LATER
- 1 red capsicum (sliced)
- 4 spring onions (diagonal cut)
- 1 brown onion (wedge cut)
BEEF
- 500 grams slow cook beef .. DICED (rump, chuck, round)
- 3 tablespoons corn flour
- 2 teaspoons olive oil
Instructions
- Place beef and 3 tablespoons of corn flour in freezer bag and twist top to seal and gently shake up to coat. Allow to rest for ten minutes.
- Mix in a separate bowl your sauce ingredients and set aside for now
- Brown/Sear your floured beef with oil for up to 5 minutes.
- Transfer to your slow cooker insert.
- Add in onion wedges and capsicum.
- Pour over your satay sauce.
- Place lid on and turn on your cooker for 3 hours LOW
- Add spring onions and stir.
- Replace lid and cook on LOW for another hour.
- Enjoy making and eating!
Tried this recipe?Scroll Down To Share What You Think
This would have to be one of my favourite slow cooker meals it was absolutely worth the effort! ?
Fabulous!!! Clean plates at the dinner table from all my fussy eaters yay!!
would definitely need to have at least 1kg of meat for us (including left overs) would i need to double absolutely everything? thanks 🙂
I would … except probably the cornflour to thicken may not need full double of that
Ann
6 November 2017
Have not cooked for a while, but it came back as a true favourite.
I added juice of 1/2 a lime and half a chicken stock cube (dissolved in a boiling water) at the end to enhance the flavour a bit more – YUM
great simple recipe will use again thanks!
A big winner in my household, served it with rice this evening. Such an easy dish to make, I will definitely be making this one again!
So, I made this for the family the other night. 15 yo daughter who declared that she doesn’t eat beef
was the first to say this dish is ” a keeper “. It was delicious.
so want to make this but my husband doesnt like coconut milk – what can i do instead?
I made this for my dad. He thoroughly enjoyed it. I doubled the recipe so he could have some frozen meals of it as well. I did not double the cornflour. Next time I’m going to use half smooth peanut butter and half crunchy just to see what that’s like. I’ll also add extra peanut butter. 😉
I made this and the satay was yummy. I only had coconut cream so used more peanut butter and soya sauce. Husband loved it ( me too!!) he came back for seconds. Thanks Simon
This recipe was really delicious. I only had coconut cream and added more peanut butter and soya sauce! Husband is a bit fussy but came back for seconds! Thanks Simon
So Good!! Used veggies i had on hand – carrot, broccoli and brown onion and served with brown rice. Had all empty bowls and no complaints!.
Will probably use a little less corn flour and add a little chilli to mine next time as I like a little fire in mine.
Can it be cooked on low for 6hrs?
If you are going to double the intended cooking time I would definitely skip the browning stage as that will help it cook longer 🙂
Enjoyed it again tonight
Skipped the browning (but still floured it)
Doubled everything (except the cornflours)
Left out the liquid chicken stock & instead added 2tsp dry chicken stock powder to 400ml coconut cream instead 🙂
Amazing. I didn’t add capsicum as not a fan of it. Hubby devoured his in a flash
Sooo yummy!! I made this with Gravy Beef and replaced the onion and spring onions with a leek and cooked it for 6 hours on low. Served with cauliflower mash and roast pumpkin, carrot, yams and parsnip. Definitely be making again.