Quick & Easy Chinese Style Satay Beef

Tender juicy beef marinated in an nutty savory satay sauce with lemongrass, ginger, garlic, red chili, and peanut butter. This homemade satay beef is made from scratch and ready in 30 minutes! A great main dish that is better-than-takeout.

5 from 4 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 319 kcal

Ingredients

1 lb flank steak
2 bell peppers diced (optional)
1 teaspoon vegetable oil or any neutral oil

Beef Marinade

1 tablespoon regular soy sauce
1 ½ tablespoon cornstarch or potato starch
2 cloves garlic minced
½ teaspoon baking soda
1 tbsp vegetable oil or any neutral oil

Homemade Satay Sauce

3 tablespoon peanut butter ideally smooth kind (or chunky peanut butter)
3 tablespoon regular soy sauce
3 tablespoon brown sugar light or dark brown sugar both work
2 tablespoon lemongrass finely minced
1 shallot minced (or sub with ¼ onion)
1 clove garlic minced
½ teaspoon ginger or ginger powder
1 teaspoon sesame oil
1 teaspoon red chili pepper optional

Instructions

First thinly slice flank steak on an angle against the grain into ¼-inch thick pieces. Transfer beef to a large bowl. Tip: if you freeze the steak for 45-60 minutes exposed to the cold air, this will allow you to slice the steak very thinly.
Then marinate beef slices with marinade ingredients as listed and mix well. Let this marinate for at least 15 minutes as you work on the other ingredients.
In a blender or food processor, add satay sauce ingredients as listed above and blend until smooth. Set aside.
Then heat vegetable oil in a large pan on medium heat, fry marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
Add in chopped bell peppers here and fry for 2 minutes.
When the beef is 75% cooked, pour in the satay sauce and stir fry with the beef. Cook for 1-2 minutes until beef is cooked through and not red. Finally serve and enjoy!

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