Satay beef with cabbage salad

Looking for a new family favourite? This satay beef is made rich and tender slow cooker, then paired with a simple but tasty cabbage salad.



2h 15m


  • 1 tsp olive oil
  • 1kg Coles Australian No Added Hormones Gravy Beef, cut into 5cm pieces
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, sliced
  • 1/4 cup (75g) yellow or red curry paste
  • 200ml coconut milk
  • 1/3 cup (95g) crunchy peanut butter
  • 4cm-piece ginger, peeled, finely grated
  • 1 1/2 tbs soy sauce
  • 2 tbs sweet chilli sauce
  • Steamed jasmine rice, to serve

Cabbage salad

  • 200g green beans
  • 2 cups shredded white cabbage
  • 100g bean sprouts
  • 1 red capsicum, seeded, thinly sliced
  • 1/2 cup coriander sprigs
  • 1/3 cup (80ml) Roll’d Vietnamese Nuoc Mam sauce*



Heat half the oil in a large frying pan over medium-high heat. Add half the beef and cook, turning occasionally, for 3-4 mins or until brown all over. Transfer to a slow cooker. Repeat with remaining oil and beef. Add the onion and garlic to the pan. Cook, stirring, for 1 min or until onion softens slightly. Add curry paste and cook for 1 min or until aromatic. 


Add the coconut milk, peanut butter, ginger, soy sauce and sweet chilli sauce and stir until the mixture is well combined. Pour over the beef in the slow cooker. Cover and cook for 2 hours on high (or 4 hours on low) or until the beef is very tender.


To make the cabbage salad, cook beans in a saucepan of boiling water for 2 mins or until tender-crisp. Refresh under cold water. Drain. Place in a bowl with cabbage, bean sprouts, capsicum, coriander and sauce. Toss to combine.


Divide the rice, satay beef and cabbage salad among serving bowls. 



Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.