Slow Cooker Satay Beef

If you love satay, then you need to give this slow cooker satay beef a try. It is 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.

With a side dish, this satay beef should feed about six people. However, if you need to feed more, then I recommend that you double or triple the recipe.

If you find yourself with leftovers, make sure you do not throw them out as they will reheat quite nicely. I recommend keeping the leftovers in the fridge, but you can freeze them if you wish for them to last longer.

Best Cut of Beef to Use

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

Lean cuts of meat will overcook easily and not taste nearly as good as the tough cuts. So, it is important that you choose a cut of beef that is more suitable for slow cooking.

Slow-Cooked Satay Beef with Rice

The beef in this dish will cook to be incredibly tender, so you do not need to worry about tough meat. Simply make sure you cook it on low for at least six hours, but longer is often better.

Side Dishes to Serve with Satay Beef

There are quite a few different side dishes that you can have with this dish. Below are some examples of what you can do.

As you can tell in the photos, my favorite side dish is some freshly cooked steamed rice. I usually use a rice cooker as it is super easy to get the rice perfect.

For something a little different, you can make some mashed potatoes to go with the beef. It is a slightly different side dish but works surprisingly well with the satay flavors. I recommend doing this side dish if you love mashed potatoes.

Satay Beef

Some additional vegetables will work nicely with this dish. Sometimes I love to steam some vegetables to have on the side such as broccoli, sugar snaps, and cauliflower. However, feel free to use any vegetables that you might like.

My last suggestion is to cook some noodles to go with this dish. Something like egg noodles, soba noodles, or even udon noodles will be delicious. Feel free to use your favorite noodle.

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.

Slow Cooker Satay Beef Recipe

4.71/5 (95%) 7 votes
Prep Time15 Minutes
Cook Time8 Hours
Total Time8 Hours & 15 Minutes


  • 500 g (1.1 lb) 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 of the sauce if you do not like spicy food. It is also ideal to leave the chili out of the dish 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 can skip browning the meat if you are running low on time. There should not be a massive difference in the end, but I recommend browning the meat if you have the time.

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.

Nutrition Information

Serving Size: 239g (8.4 oz)
Servings Per Recipe: 4
Calories Per Serving: 441
Amount Per Serving
Total Fat: 28.5g
Saturated Fat: 13.1g
Trans Fat: 0.7g
Total Carbohydrate: 9g
Dietary Fiber: 2g
Sugars: 6g
Cholesterol: 95mg
Sodium: 859mg
Protein: 40g

The information above is an estimate generated by an online nutrition calculator.

More Slow Cooker Beef Recipes

Below are a couple of my favorite beef recipes that you can make in the slow cooker. They are both worth trying out.

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

Another dish that I reckon you will like is the delicious slow-cooked swiss steak. The dish features some deliciously tender steak and an incredibly tasty sauce. I highly recommend giving it a try.

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 do not hesitate to leave a comment below.


  1. Avatar for J
    J on

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

    1. Avatar for Gus
      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. Avatar for O
      O on

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

    3. Avatar for Margaret
      Margaret on

      I always dust any kind of meat with flour before browning .

  2. Avatar for Jane
    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!

  3. Avatar for Sarah
    Sarah on

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

  4. Avatar for Ellarie
    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.

  5. Avatar for Nicole
    Nicole on

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

    1. Avatar for Gus
      Gus on

      Hi Nicole,

      Yes, it should cook just fine.

  6. Avatar for Anita
    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 😊

  7. Avatar for Adam
    Adam on

    Made this tonight. So simple yet tastes amazing. Mine was not runny or anything, it was perfect. Question, do you think this would work the same with Chicken Thighs?

  8. Avatar for Janine
    Janine on

    Can this be frozen?

    1. Avatar for Gus
      Gus on

      I have not frozen it myself, but I reckon it will freeze just fine.

  9. Avatar for Janine
    Janine on

    I’m giving it ago today 😀

  10. Avatar for Danielle
    Danielle on

    Tried this for the first time tonight. Turned out absolutely beautiful and got my partners approval. Will be doing it again.

  11. Avatar for Mark Gill
    Mark Gill on

    Hi, I am making the Chicken Satay tomorrow, I have noticed that the ingredients are the same, apart from, obviously the stock, but also this beef one has half the amount of peanut butter, is there a specific reason for this? would 6 tbsp be too much for beef?

    1. Avatar for Gus
      Gus on

      Comes down to preference. I find beef often has more flavor than chicken, so it does not require as much peanut butter. However, six tablespoons will work great with the beef.

      You can always taste it towards the end of cooking and add some more peanut butter if needed.

  12. Avatar for Christie
    Christie on

    Doubled the recipe and it came out great! Also had to sub green capsicum for red as none at the supermarket. Still tasted amazing.

  13. Avatar for Jodie
    Jodie on

    We are making this tomorrow and are going to add some chicken and prawns to make a satay combination. We’re already doubling the ingredients and liquids. Should we adjust the liquids more because of the extra proteins ?

  14. Avatar for Graeme Forrester
    Graeme Forrester on

    I have cooked this twice and agree that you should brown the meat first. I added carrots, celery and a leek as well – more than enough and it does balance all of the meat.

  15. Avatar for Georgie
    Georgie on

    I’m making this today – so excited ! Would you recommend smooth or crunchy peanut butter ?

    1. Avatar for Gus
      Gus on

      Crunchy peanut butter!

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