Beef Satay

This beef satay-inspired stir fry is not the usual skewered beef, but it is loaded with a delicious sauce that you will want to make again and again.

Before you react yes, I know this is not your usual satay beef, this is more of a satay beef inspired stir fry and not your usual skewered beef. As you will notice I love sauces and for our recipe today we will be making a saucy Satay beef stir fry, so instead of grilling the beef over hot charcoals we will be tossing it on a hot wok and apply a good amount of sauce on it so you can drizzle it all over your piping hot steamed rice. It may not have the grill flavour but in replacement you will have more of that satay sauce goodness.

Beef Satay
Prep Time
Cook Time
Total Time
Recipe Type: Main
Serves: 4 servings
  • 500 g beef tenderloin, thinly sliced
  • 2 tbsp peanut butter
  • 1 cup coconut milk
  • 2 red chilli, thinly sliced
  • 1 tbsp curry powder
  • 2 tbsp soy sauce
  • lemon zest
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • peanut oil
  • handful coriander, roughly chopped
  1. In a wok heat oil then sauté garlic, onion, chilli and curry powder.
  2. Add the beef then stir fry for 4 minutes in high heat.
  3. Add the coconut milk, soy sauce and peanut butter, mix well until sauce is smooth. Simmer in medium heat for 5 minutes.
  4. Add some coriander mix then serve, garnished with more coriander on top.


Ang Sarap

Hi I am Raymund a Filipino living in New Zealand, I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications (I have a Software Development blog for those who might be interested), my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release. I have been cooking since I was 7 years old and since then almost every day I prepare our dinner and weekend meals, I usually try to cook dishes that we had tried and ordered in different restaurants that’s why you will see a lot of varieties at my blog Ang Sarap ( I learned cooking mostly by observing my Aunt who cooks for us when I was younger, I learned to bake by assisting my Mom during my younger years and for the native dishes I learned it from my Grandmother. My other passion is photography which explains the photos you see here and travelling which explains the variety of dishes and reviews of restaurants from all over the world.

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