Beef Dishes

Satay beef wraps


Satay beef wraps

Cook Time 35 minutes
Total Time 35 minutes
Servings 8 wraps


  • 600 grams beef strips
  • 2 tbsp Indonesian sweet soy sauce
  • 2 garlic cloves finely chopped
  • 1 red onion chopped + extra for serving
  • 1/4 cup sunflower oil
  • 1 long red chilli seeds removed, finely chopped + extra to serve
  • 1 lemon grass stalk inner core only & finely grated
  • 2/3 cup salted roasted peanuts
  • 2 tbsp brown sugar
  • 1 lime juice + wedge to serve
  • 1/2 cup coconut milk
  • 2 lebanese cucumber finely shredded
  • 1 cup coriander leaves chopped
  • 1/4 cup shredded coconut toasted
  • 8 flat breads


  • Combine beef, 1 tablespoon Indonesian sweet soy sauce and half the garlic, cover and set aside.
  • To make the satay sauce, very finely chop the onion in a food processor. Heat 1 tablespoon oil in a frypan over medium heat. Cook onion stirring for 4-5 minutes until softened. Stir in chilli, lemongrass and remaining garlic, then cook for 2-3 minutes until fragrant. Crush peanuts in a food processor and then add to the pan with sugar, lime juice, coconut milk and 1/2 cup water. Simmer for 8-10 minutes until thickened and reduced, stir in remaining 1 tablespoon Indonesian sweet soy sauce.
  • Heat 1 tablespoon oil in a separate pan over medium-high heat. Cook half the beef, turning for 5 minutes. Add 1 tablespoon of the satay sauce and cook tossing to coat the beef for a further 2 minutes or until caramelised. Repeat with remaining beef, oil and satay sauce.
  • Divide beef, cucumber, coriander, coconut and extra chilli and onion among flat breads. Serve with lime wedges and remaining satay sauce.

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