Stir-Fried Satay Beef

Sliced raw yellow onions are sauteed with beef in a wok over hot coals.

A quick and easy weeknight dinner, stir-fried satay beef uses simple but flavorful ingredients you have in your cupboard. Tender steak is marinated, then cooked over high heat with onions. A rich sauce with peanut butter is then tossed with the beef.

Not to be confused with satay stick kebabs this dish is a stir fry and is sometimes spelled beef sate.

For the best results, use a wok for this recipe. Made of carbon steel, this pan cooks food quickly and evenly over high heat. If you don’t have a wok, you can use a saute pan or cast-iron skillet. 

We use beef tenderloin steak in this recipe because it is so tender and only needs to cook for a short period of time. You can substitute the tenderloin with ribeye steak, or even pork tenderloin. Make sure to have some cooked white or brown rice on hand to soak up the delicious sauce.

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Looking down onto a white plate on a green background with a serving of beef and onion satay served next to a portion of white rice.
Make sure to have some cooked white or brown rice on hand to soak up the delicious sauce.
Looking down into a black wok over hot coals, with sliced yellow onions and beef.
Stir in the reserved satay sauce and bring to a boil. Return the beef to the pan and toss to combine and heat through.
A white deep dish plate holds a serving of cooked sliced onions and beef in a rich brown gravy.
Tender steak is marinated, then cooked over high heat with onions. A rich sauce with peanut butter is then tossed with the beef.
Sliced raw yellow onions are sauteed with beef in a wok over hot coals.
Add the onions to the wok and cook, stirring often, until soft and translucent, about 5 minutes.

Stir-Fried Satay Beef Recipe

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Sliced raw yellow onions are sauteed with beef in a wok over hot coals.
A quick and easy weeknight dinner, stir-fried satay beef (sometimes spelled sate beef) uses simple but flavorful ingredients you have in your cupboard.
Preparation 30 minutes
Cook 10 minutes
Ready in 40 minutes
Servings 4 Servings
CourseDinner
InfluenceAsian
DifficultySeasoned
MethodStir Fry

Ingredients

Satay Sauce

  • 2 tablespoons warm water
  • 2 tablespoons peanut butter
  • 2 teaspoons shaoxing rice wine or dry sherry
  • 2 teaspoons soy sauce
  • 1 teaspoon curry powder
  • 1 clove garlic minced
  • 1/2 teaspoon palm sugar or white sugar
  • 1/2 teaspoon chili sambal

Stir Fry

  • 1 pound beef tenderloin steak
  • 2 tablespoons water
  • 2 tablespoons sesame oil plus more for cooking
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • black pepper to taste
  • 1 yellow onion thinly sliced
  • 2 cups cooked rice for serving

Equipment

  • wok

Directions

Satay Sauce

  • In a small bowl, whisk together the water, peanut butter, rice wine, soy sauce, curry powder, garlic, sugar, and chili sambal. Set aside.

Stir Fry

  • Trim all fat from the tenderloin. Cut the meat into 1/4-inch (5mm) slices. Place the meat in a medium bowl and toss with the water, oil, soy sauce, cornstarch, and pepper. Let stand at room temperature for 20 minutes. 
  • Heat oil in a wok over medium-high heat. Add the beef, separating each piece as it goes into the wok. Brown on both sides, stirring often, for 3 to 4 minutes. Remove the beef from the pan. 
  • Add the onions to the wok and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the reserved satay sauce and bring to a boil. Return the beef to the pan and toss to combine and heat through, this takes about 1 minute. Serve immediately over cooked rice. 

Nutritional Information

Calories: 405kcalCarbohydrates: 29gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 73mgSodium: 402mgPotassium: 539mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 2mgCalcium: 49mgIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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