Slow Cooker Satay Beef

If you love satay, then you need to give this slow cooker satay beef a try. It’s packed full of flavor and guaranteed to please even the fussiest of eaters.

Slow Cooker Satay Beef

The satay sauce is pretty straightforward for this recipe. It combines several ingredients such as peanuts, soy, brown sugar and more for a delicious rich sauce that will leave you wanting more.

Satay or sate originates from Indonesian cuisine but can be found all across the world today. This recipe is inspired by the traditional satay recipe that is usually skewered and marinated.

When choosing a cut of beef for this dish try and pick something cheap like rump steak. Rump is also known as sirloin (America) so depending on which country you’re in it might go by different names.

Much like most slow cooker beef recipes, the beef in this dish will cook to be incredibly tender, so a tougher cut of meat works perfectly.

Satay Beef

There are quite a few sides that you’re able to have with this dish. For example, some egg noodles or similar goes perfectly with this. If you want to try something different, then mashed potato works quite well too. Alternatively, just plain rice works exceptionally well with this dish.

If you find yourself with leftovers, then make sure you don’t go throwing it out as they will reheat quite nicely. I recommend just keeping it in the fridge, but you can freeze it if you wish for it to last longer.

The video below will take you through the steps to making this delicious satay beef recipe. If you prefer, then you can find the full written recipe right underneath the video. You can also get all of our tasty recipes in the 101+ slow cooker recipe cookbook.

Slow Cooker Satay Beef Recipe

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4.67/5 (93.33%) 3 votes
Prep time
15 Minutes
Cook time
8 Hours
Total time
8 Hours & 15 Minutes


  • 500g (17.5 oz) 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
  • 2 tsp brown sugar
  • 1 Tbsp soy sauce
  • 3 Tbsp peanut butter
  • ½ cup coconut milk
  • ½ cup beef stock


  1. Quickly brown the beef in a frypan, drain any excess fluid.
  2. In a slow cooker, add all of the ingredients.
  3. Stir to combine and cook on low for 8 hours.
  4. Serve & Enjoy.

Recipe Tips

  • The red chili flakes can be left out if you don’t like spicy food. It is also perfect to leave the chili out if you need to feed kids.
  • If you need to feed a lot of people, then you can easily just double the recipe. You can try only increasing the meat, but you might not end up with enough sauce, so I recommend doubling all the ingredients.
  • You’re able to skip browning the meat if you’re running low on time. There shouldn’t be a huge difference, but I recommend doing it if you have the time.

Nutritional Information

The nutritional information for this tasty slow cooker satay beef can be found right below.

It’s important to remember that this information doesn’t include any extras that you might have with it such as rice.

Nutrition Facts
Serving Size: 239g (8.43 oz)
Servings Per Recipe: 4
Amount Per Serving
Calories 441 Calories from Fat 256.5
% Daily Value*
Total Fat 28.5g 44%
Saturated Fat 13.1g 66%
Trans Fat 0.7g
Cholesterol 95mg 32%
Sodium 859mg 36%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 40g 80%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you like this beef dish, then you might also desire the beef and broccoli. Much like this dish it has a delicious rich sauce that just compliments the beef well.

I hope that you enjoy this slow cooker satay beef, it indeed has become one of my favorite dishes. If you have any thoughts, tips or anything else, then please don’t hesitate to leave a comment below.

Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.


  1. J on

    Cooked this tonight and although very tasty, came out quite watery. Any tips?

    1. Gus on

      Sorry to hear it came out watery, there are some tips for having it cook to be thick.

      • Browning the meat helps reduce fluid.
      • You can reduce the beef stock by half.
      • If it is runny at the end of cooking, you can always mix some cornstarch and water (Roughly a tablespoon of each). Pour this into the satay beef mixture and it should thicken nicely.
      • For the last hour of cooking, you can turn the slow cooker to high and leave the lid slightly ajar. This method will allow the liquid to reduce and thicken.
    2. O on

      You could stir 1-2 tablespoons of flour into the liquid while it is cooking, that would thicken it up.

  2. Jane on

    I also had a watery sauce, so I poured most of it into a saucepan and reduced it right down on the stove. Poured it back in with the meat and it was fine. Another solution if you have the time. I would add more peanut butter next time. Delicious recipe, thanks!

    I gave this recipe 4 / 5

  3. Sarah on

    Absolutely loved this recipe. I added a little bit more peanut butter and came out perfect.

    I gave this recipe 5 / 5

  4. Ellarie on

    I’m surprised how delicious this recipe turned out! It was incredibly easy and fast to make! I cooked it in a pressure cooker instead(for 15 min on high) and the meat turned out equally tender. I didn’t have peanut butter, so I used pure almond butter and added a tbsp more than the recipe called for. The result was a very creamy and tasty meal. I’m definitely making this again, and adding more veggies next time to balance out the meat.

    I gave this recipe 5 / 5

  5. Nicole on

    If i cook this on high for 4 hours instead will it come out ok.

    1. Gus on

      Hi Nicole,

      Yes, it should cook just fine.

  6. Anita on

    I followed the recipe and doubled the meat and ingredients although mine came out real glugy, but the flavors were great. Although I would use chuck steak rather than rump especially if it’s cooking for 8 hrs 😊

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