Beef satay is one of my favorite dishes. Give it the time it needs to cook and a near-magical transformation occurs—the flavors concentrate and what develops in the pot is unbelievably good.
Satay (saté) hails from Indonesian cuisine and is now enjoyed worldwide. This recipe takes its cue from traditional satay, typically marinated and cooked on skewers. If you love saucy beef recipes, my Panang beef curry might also catch your eye.
With a good side, this beef satay comfortably serves about 4. If you need to feed more, simply double or triple the recipe.
If you end up with leftovers, don’t throw them out—this dish reheats beautifully. Store leftovers in the fridge, or freeze them for longer keeping.
Tips for beef satay
Patience is key. Depending on your batch size, the transformation may take a little longer.
There’s a moment when the sauce thickens and turns glossy; from there, simply cook until the meat is tender.
Craving another saucy beef dish? Head over to Chinese-Style Beef with Onions.
This recipe uses a homemade satay paste rather than store-bought—you’ll taste the difference.
Which cut of beef to use for beef satay?
Choose an affordable stewing cut such as chuck or blade—perfect for slow, gentle cooking.
Lean cuts cook too quickly and don’t develop the same depth of flavor as tougher cuts. It’s important to choose beef suited to slow cooking. Also, see this article on how to slice beef for Asian dishes.
What to serve with beef satay?
Extra vegetables pair beautifully with this dish. I often steam broccoli or cauliflower, but use any vegetables you enjoy.
Finally, cook some noodles to serve alongside. Egg noodles, soba noodles, or even udon noodles are all delicious options. Use your favorite noodles.
Ingredients
Beef
- 500 g beef, cut into cubes
- 3 large onions, sliced
- 3 fresh tomatoes, preferably peeled and cut into wedges
- 5 tablespoons satay paste
- 3 tablespoons nuoc mam (fish sauce)
- 1 pinch pepper
Satay Sauce
- 0.5 lime, juiced
- 1 teaspoon honey
- 1 tablespoon light soy sauce
- 1 tablespoon curry powder
- 3 tablespoons peanut butter (smooth)
- 165 ml coconut milk
Instructions
Satay Sauce
- In a bowl, whisk together the lime juice, honey, soy sauce, curry powder, and peanut butter.0.5 lime, juiced, 1 teaspoon honey, 1 tablespoon light soy sauce, 1 tablespoon curry powder, 3 tablespoons peanut butter (smooth)
- Transfer to a saucepan, add the coconut milk, and cook over medium heat for 5 minutes, stirring constantly.165 ml coconut milk
Beef
- Sauté the onions in a saucepan with a little oil for 5 minutes.3 large onions, sliced
- Sear the beef, then add the satay paste, nuoc mam (fish sauce), and pepper. Stir well.500 g beef, cut into cubes, 5 tablespoons satay paste, 3 tablespoons nuoc mam (fish sauce), 1 pinch pepper
- Reduce the heat to medium-low, add the tomatoes, cover, and simmer for 1 hour. After 30 minutes, taste and add more nuoc mam if it needs salt. Increase the heat to medium.3 fresh tomatoes, preferably peeled and cut into wedges
- Increase to medium-high and uncover; simmer for 5 minutes, stirring, to reduce.
- Serve over rice.
La sauce est devenue bien brillante et ultra parfumée après la cuisson lente, et le bœuf était fondant à souhait. Honnêtement, c’est aussi bon voire meilleur que ce qu’on me sert au resto 🙂
J’ai préparé ce bœuf satay pour un dîner d’anniversaire en famille et la sauce bien brillante a fait sensation dès la première bouchée 🙂. La viande était ultra fondante après l’heure de mijotage, et tout le monde en a repris avec du riz et des légumes vapeur. À refaire pour les fêtes, surtout que les restes se réchauffent super bien.
La sauce a épaissi comme indiqué et le bœuf était ultra tendre, avec un goût plus profond que dans mon resto indonésien habituel 😊 Aussi bon, voire meilleur, que ce qu’on y commande.
Délicieuse recette, la sauce devient vraiment bien brillante comme indiqué. J’ai remplacé le miel par du sucre de coco et ajouté une petite pincée de piment en plus du poivre, le résultat était encore meilleur et parfaitement équilibré 😊