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Bega Peanut Butter

Thai Beef Satay

Need to know

Serves 6

Preparation time: 25 minutes

Cooking time: 4-5 hours

What you need

– 270ml can coconut milk

– 1/3 cup BEGA Peanut Butter Smooth

– 2 tablespoons soy sauce

– 2 tablespoons honey

– 1 tablespoon rice wine vinegar

– 3cm piece root ginger, grated

– 3 cloves garlic, crushed

– 1kg gravy beef, cut into 3cm pieces

– Water

– 250g baby cucumbers, sliced

– 3 spring onions, thinly sliced

– ½ cup sliced mint leaves

– ½ cup coriander leaves

– 1 long red chilli, thinly sliced

– 2 tablespoons oil

– 2 teaspoons soy sauce, extra

– 1 teaspoon brown sugar

– 1 teaspoon lime juice

– Rice, for serving

– Extra Lime and Chili to garnish

Additional notes

This recipe requires a slow cooker. Feel free to swap out plain rice for coconut rice!

Everybody loves satay! We’ve put a nutty twist on a classic with this slow-cooked Thai Peanut Satay.


Step 1.

Combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger and garlic in a slow cooker on low heat and stir to combine. Add the beef and enough water to just cover meat, then cover and cook on low for 4-5 hours.

Step 2.

Combine the cucumber, spring onion, mint, coriander and chilli in a serving bowl. Whisk together the oil, extra soy, sugar and lime juice and toss through the cucumber salad. Spoon the beef into serving bowls and serve with salad and rice. Serve immediately.