Prep time: 15 Mins | Cook time: 8 Hrs | Total time: 8 Hrs & 15 Mins | Serves: 4
This dish is a scrumptious meal that can feed the crowd. Made with only a few simple ingredients and cooked in a slow cooker for eight hours to give you that melt-in-your-mouth experience. This Satay Beef pairs so well with any of your favourite veggies such as broccoli, sugar snaps, and cauliflower. Another great suggestion is serving this with some noodles like egg noodles or udon noodles. My favourite is to serve this over steamed rice for a filling dinner.
Stuffed with so much flavour, this no-fuss dish is sure to impress even your pickiest eaters. I like a little kick but feel free to omit it if feeding your kids. I cannot find anything to complain about this dish. It is pretty straightforward and takes just about fifteen minutes to prep. And the rich sauce is to die for!
Ingredients
500 grams (17.5 ounces) rump steak, thickly sliced
2 teaspoons peanut oil
1 onion, sliced
1 red bell pepper, thick slices
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 teaspoon red chilli flakes
2 teaspoons brown sugar
1 tablespoon soy sauce
3 tablespoons peanut butter
½ c. coconut milk
½ c. beef stock
How to make Slow Cooker Satay Beef
Step 1: In a frying pan, quickly brown the beef. When done, drain the excess grease.
Step 2: Add all the ingredients to a slow cooker, stir to combine, set to low, and cook for 8 hours.
Tips:
If you don’t like spicy food, you can omit the red chilli flakes.
Easily double the recipe if you are feeding a crowd. Or simply increase the meat if you’d like but remember that you might not end up with enough sauce. So it is highly recommended to double the ingredients.
If running low on time, skip browning the meat but note that there will be a huge difference in the end.
Nutrition Facts:
Serving Size: 239g (8.43 oz), Servings Per Recipe: 4
Calories Per Serving: 441 | Total Fat: 28.5g | Saturated Fat: 13.1g | Trans Fat: 0.7g | Total Carbohydrate: 9g | Dietary Fiber: 2g | Sugars: 6g | Cholesterol: 95mg | Sodium: 859mg
Ingredients
- 500 grams (17.5 ounces) rump steak, thickly sliced
- 2 teaspoons peanut oil
- 1 onion, sliced
- 1 red bell pepper, thick slices
- 1 teaspoon garlic, crushed
- 1 teaspoon ginger, crushed
- 1 teaspoon red chilli flakes
- 2 teaspoons brown sugar
- 1 tablespoon soy sauce
- 3 tablespoons peanut butter
- ½ c. coconut milk
- ½ c. beef stock
Instructions
Step 1: In a frying pan, quickly brown the beef. When done, drain the excess grease.
Step 2: Add all the ingredients to a slow cooker, stir to combine, set to low, and cook for 8 hours.
Tips:
If you don’t like spicy food, you can omit the red chilli flakes.
Easily double the recipe if you are feeding a crowd. Or simply increase the meat if you’d like but remember that you might not end up with enough sauce. So it is highly recommended to double the ingredients.
If running low on time, skip browning the meat but note that there will be a huge difference in the end.
