Chinese Satay Beef

Submitted by Simon Christie

Chinese Satay Beef

3.50 from 2 votes
Serving: 4
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes



  • 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


  • 1 red capsicum (sliced)
  • 4 spring onions (diagonal cut)
  • 1 brown onion (wedge cut)


  • 500 grams slow cook beef .. DICED (rump, chuck, round)
  • 3 tablespoons corn flour
  • 2 teaspoons olive oil


  • 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!

18 thoughts on “Chinese Satay Beef”

  1. would definitely need to have at least 1kg of meat for us (including left overs) would i need to double absolutely everything? thanks 🙂

  2. 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!

  3. 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!

  4. 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.

  5. 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. 😉

  6. 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

  7. 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

  8. 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.

  9. 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 🙂

  10. 5 stars
    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.

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