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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb flank steak
- 2 bell peppers (diced (optional))
- 1 tsp vegetable oil (or any neutral oil)
- 1 tbsp regular soy sauce
- 1 1/2 tbsp cornstarch (or potato starch)
- 2 cloves garlic (minced)
- 1/2 tsp baking soda
- 1 tbsp vegetable oil (or any neutral oil)
- 3 tbsp peanut butter (ideally smooth kind (or chunky peanut butter))
- 3 tbsp regular soy sauce
- 3 tbsp brown sugar (light or dark brown sugar both work)
- 2 tbsp lemongrass (finely minced)
- 1 shallot (minced (or sub with 1/4 onion))
- 1 clove garlic (minced)
- 1/2 tsp ginger (or ginger powder)
- 1 tsp sesame oil
- 1 tsp red chili pepper (optional)
Instructions
- 1
First thinly slice flank steak on an angle against the grain into 1/4-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.
- 2
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.
- 3
In a blender or food processor, add satay sauce ingredients as listed above and blend until smooth. Set aside.
- 4
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.
- 5
Add in chopped bell peppers here and fry for 2 minutes.
- 6
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!