Description
This Slow Cooker Satay Beef is a rich and comforting dish that brings together tender beef, a creamy peanut sauce, and a touch of spice. Perfect for busy weeknights, it’s an easy, set-it-and-forget-it meal that everyone will love.
Ingredients
500g (1.1 lb) rump steak, thickly sliced
2 tsp peanut oil
1 onion, sliced
1 red bell pepper, thick slices
1 tsp garlic, crushed
1 tsp ginger, crushed
1 tsp red chili flakes (optional)
2 tsp brown sugar
1 Tbsp soy sauce
3 Tbsp peanut butter
½ cup coconut milk
½ cup beef stock
Instructions
Brown the Beef: Heat the peanut oil in a frying pan over medium-high heat. Brown the beef quickly in batches, then drain any excess fluid.
Add Ingredients to Slow Cooker: Transfer the browned beef to the slow cooker. Add the onion, red bell pepper, garlic, ginger, chili flakes, brown sugar, soy sauce, peanut butter, coconut milk, and beef stock. Stir to combine.
Slow Cook: Cover the slow cooker and cook on low for 8 hours.
Serve: Once the beef is tender, serve it over rice or noodles, and garnish with fresh herbs like cilantro, if desired.
Notes
Spice Level: Omit the chili flakes for a milder dish, especially if you’re serving kids.
Meat Substitutes: You can swap the beef with chicken or pork if preferred, but make sure to adjust the cooking time as needed.
Leftovers: This dish keeps well in the fridge for 3 days and can also be frozen for up to 3 months.
Double the Recipe: If feeding a crowd, feel free to double the recipe but remember to adjust the sauce accordingly to avoid running low.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner, Comfort Food
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg