This beef satay recipe is the perfect quick and tasty weeknight dinner. It is an easy meal that is packed full of flavour. Your family will love this meal and you are going to want to add it to the weekly repertoire. This beef satay curry stores well in the fridge or freezer so is a great make ahead or meal prep option. Marinating the beef beforehand really enhances the flavour of the satay and means that even with a quick cook time you still end up with a delicious meal.
Simple weeknight beef recipes
We love using simple beef recipes for easy midweek meals. Minced beef or stir-fry strips are quick to cook, so perfect when you want dinner on the table quickly. Beef is also very versatile and can be used in a range of dishes and cuisines. We love to use beef to make burgers, meatballs, stir fry, curries, chilli and salads.
Here are some of our favourite beef dinner recipes;
What curry powder can I use to make satay?
We love to use Baba’s Meat Curry Powder in our beef satay recipe, as we love the flavour. We can purchase it at our local Asian supermarket, and you can also buy it online here. Baba’s is a Malaysian curry powder and does have a different flavour profile than traditional curry powder.
If you don’t have Baba’s meat curry powder available you can use any curry powder you have available. The flavour profile will be slightly different, but the beef satay recipe will still be delicious! We also like the Ayam brand curry powder, which tends to be more readily available.
Freezer-Friendly Meals in October
This month (October 2022), we are talking all new recipes featuring freezer-friendly meals! We will be sharing our favourite recipes, tips & tricks, ingredients and kitchen equipment on our Facebook page across October to help you create delicious, easy freezer-friendly meals at home.
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Steps for making satay beef recipe
General tips for freezing meals
- Don’t put hot food in the freezer. Let your leftovers or meal prep meals cool down completely before popping in the freezer.
- If using ziplock or silicon bags lay them flat initially to freeze. Then once they are frozen you can stack them upright or in a pile to maximise space in your freezer.
- Don’t refreeze food. If you defrost meat you need to cook & eat it, do not pop defrosted food back in the freezer.
- Label it! It can be tricky to determine what your meals are once they are frozen, so label your meals and include the date you froze them for future reference.
- Freeze in portions so you only defrost what you need. We usually freeze dishes in 1 or 2 serve potions.
Tips for making satay beef curry
- Leftovers store well in the fridge or freezer in an airtight container. You can then defrost and reheat in the microwave or on the stovetop (we prefer to reheat on the stovetop).
- We use Baba’s meat curry powder in this recipe, but any curry powder you have available will work. You can adjust the amount of curry powder to your taste preference.
- We like to use carrots and broccoli as the vegetables in our beef satay curry, but you can use any vegetables you prefer or have on hand. Zucchini, beans, baby spinach, cauliflower or pumpkin would all work well.
Suggestions for satay beef curry
- We like to serve this beef satay curry with cauliflower rice, steamed rice, steamed greens or roti/chapati.
- You can use chicken thigh or chicken breast strips instead of the beef stir-fry strips in this recipe if you prefer. You will just need to ensure the chicken is cooked through.
- Beef stir-fry strips are readily available in most Australian major supermarkets in the beef section, usually packaged in 500g packets.
- We like to steam the vegetables separately while cooking the onions and beef to make the cooking time faster. You can also cook the vegetables in the satay sauce, it just takes a little longer.
Make it low carb
- This dish is naturally low carb, you will just need to serve it with low carb sides. We recommend cauliflower rice (as we did in the photos), cauliflower mash, and any steamed or roasted veggies.
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Beef Satay Recipe
This beef satay recipe is a great weeknight dinner, as it just takes 20 minutes to cook. The combination of creamy coconut milk and peanut butter with the crunchy veggies and curry flavour will be a winner with everyone in your family. As this beef satay recipe contains lots of veggies it can be a meal on it’s own, but you can also serve it with rice, cauliflower rice, roti or chapati.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Beef Satay Recipe
- 500 g beef stir-fry strips
- 1 tbsp minced ginger
- 2 cloves minced garlic
- ½ tsp salt
- 1 head broccoli
- 1 large carrot
- 2 tbsp coconut or avocado oil
- 1 large brown onion, sliced
- 1-2 tbsp curry powder
- 400 ml coconut milk (1 can)
- ½ cup stock
- ¼ cup crunchy peanut butter
- coriander leaves to garnish
- Combine the beef strips, ginger, garlic and salt and mix well. Place in an airtight container in the fridge to marinate for at least 4 hours, but preferably overnight.
- Prepare the veggies. Peel and thinly slice the carrot and cut the broccoli into small florets. Steam the carrot and broccoli in the microwave or on the stovetop.
- While the veggies are steaming, heat a large frying pan over medium heat and add the oil.
- Once the pan is heated add the sliced onion and cook for 5 minutes, stirring.
- Add the curry powder (to your taste preference) and cook for 1-2 minutes, stirring to release the fragrance.
- Turn the heat down and add the stock and coconut milk to the pan. Bring to a gentle simmer.
- Once the sauce is simmering add the marinated beef strips. Simmer for 5-6 minutes while stirring to cook the beef.
- Add the peanut butter and stir to combine.
- Add the steamed veggies into the satay and stir to distribute. Allow to simmer to heat the veggies through.
- Once the veggies are heated through it is ready to serve. We like to garnish it with fresh coriander leaves.