Slow Cooker Satay Beef recipe

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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