Make it Scotch

Slow Cooked Scotch Beef Satay

  • Prep 30 mins
  • Cook 3 hours
  • Serve 4-5 people

Put a Chinese twist on your next Scotch Beef dish! Try out this beautiful beef satay recipe - slow cooked and absolutely delicious.

Nutrition

  • Energy 454kcal
  • Fat 25g
  • Sat Fat 9.1g
  • Fibre 3.8g
  • Protein 43g

Ingredients

Cooking Method

Method:

  • 1
    Preheat the oven to 150°C/130°C fan. Heat the oil in a casserole dish over a medium/high heat. Add the beef and fry on all sides until well-browned, you may need to do this in batches so you don’t overcrowd the pan.
  • 2
    Lower the heat then add the white parts of the spring onions, the ginger and garlic. Stir for 3-4 minutes before adding the peanut butter, curry powder, and brown sugar. Stir for a couple of minutes until the spices smell fragrant.
  • 3
    Pour in the coconut milk, stock and soy. Bring the mixture to a simmer then cover with a lid and slow cook for 2-3 hours until the meat is tender and falling apart, stirring every now and then. (Alternatively place in the slow cooker for the same amount of time). Remove the lid for the final 30 – 45 mins to reduce the liquid if necessary.
  • 4
    Before serving taste and correct the seasoning, adding a splash of water if you want more sauce and adding more soy and sugar to taste.
  • 5
    Garnish with the crushed peanuts, red chilli and coriander if using. Serve with rice of your choice.
  • 6
    For the lime cucumber salad - place the peeled cucumber ribbons in a small bowl. Add the remaining ingredients, stir well then leave to pickle at room temperature for 30 minutes. Serve as a refreshing accompaniment to the beef.
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