This is a beautifully mild satay that will satisfy even the fussiest eaters. The fall-apart beef and creamy peanut sauce are lovely served over egg noodles, instead of rice, for something different. Make this slow cook ahead of time and the flavours will be even better the next day!
How to make slow cooker satay beef: key tips
Start by searing the pieces of chuck steak in a frying pan, to seal in those all-important juices. You could also brown the capsicum, if you wanted to, which would caramelise it and add extra flavour to the meal.
Your meat is cooked when it is meltingly tender and the fibres can be easily pried apart using 2 forks. If your meat isn’t quite ready, as every slow cooker is a bit different, then cook it with the lid on for a little longer, until you’re satisfied. Afterwards, you can remove the lid and cook to reduce the gravy until it has thickened to your liking.
Key ingredients in this slow cooker satay beef recipe
The cook uses chuck steak for this recipe, as it’s a good cut for slow cooking. In other words, it will become meltingly tender after cooking for several hours. Other slow-cooker cuts include round steak, blade steak, topside, silverside, skirt steak and shin (gravy) beef.
This dish is light on vegies, only using red capsicum for a little sweetness and colour. See the notes below the recipe for more ideas for vegie inclusions.
The coconut milk and bought satay sauce work together to create that signature satay flavour. To add a little more bite and depth of flavour, you could try adding 1 tbsp curry powder.
The egg noodles are a wonderful partner for the satay flavours, but you can always serve this dish with steamed rice instead.
Satays are popular family-friendly meals. Try this delish satay chicken dish, plus make your own scrummy satay sauce to pour over grilled meat or veg.
This recipe was originally submitted by Alison Adams. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 tbs olive oil
- 1 1/4 kg beef chuck steak, cut into 3cm pieces
- 1 red capsicum deseeded cut into thick strips
- 250ml Ayam satay sauce
- 270ml Woolworths Essentials Coconut Milk
- 1/2 cup coriander leaves *to serve
- 4 serves egg noodles cooked *to serve
Method
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Step 1Heat the oil in a large frying pan over high heat. Add half of the beef. Cook, turning often for 6 minutes or until golden. Transfer to a slow cooker. Repeat with the remaining beef.
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Step 2Add the satay sauce, coconut cream and capsicum to the slow cooker. Stir to combine. Cover and cook on high for 3 1/2 hours or until the beef is tender. Cook uncovered for 20 minutes. Serve scattered with coriander and egg noodles.
Equipment
- 1 slow cooker
Recipe Notes
What other vegies could I add to this slow cooker satay beef?
I think a large brown onion cut into wedges and pan-fried until lightly golden would really pick up the flavours in this slow cook. You could also add some chopped carrot and as much sliced long red chilli as you desire. Sauté any chilli in the frying pan before adding to the slow cooker, to release its flavours.
Can I make this slow cooker satay beef ahead of time?
Like a lot of slow cooks, this dish’s flavours will have developed more fully within a day or two after cooking. Store your satay beef in an airtight container in the fridge for up to 3 days and then reheat to serve.
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