When you’re craving a flavour-packed, high-protein dinner that doesn’t take forever, this Cantonese Beef Satay Stir Fry is exactly what you need. It’s rich, savoury, and just the right amount of spicy, plus, it’s ready in 30 minutes! The beef is thinly sliced and stir-fried until tender, soaking up the bold, peanutty satay sauce that coats every bite.
What makes this dish stand out is its balance of umami packed sauce with the crunch of fresh bell peppers and onions. It’s quick enough for a weeknight dinner but delicious enough to meal prep for easy lunches. Serve it over rice or noodles, and you’ve got a flavourful, protein-rich meal that will keep you coming back for more.
🧡 WHY YOU'LL LOVE THIS RECIPE
This dish comes together in just 30 minutes, making it perfect for those nights when you need something quick but still crave satisfying flavours. The beef stir-fries in minutes, and the sauce thickens up beautifully without needing a long simmer. It’s one of those recipes that feels like a treat but requires minimal effort, perfect for busy weeknights!
With tender beef and a rich, peanut based satay sauce, this meal is packed with protein to keep you full and energized. The peanut butter not only adds creaminess but also an extra boost of plant-based protein.
You get all the flavours of your favourite Cantonese restaurant dish but with full control over the ingredients. Better than takeout! You can adjust the spice level, tweak the sauce to your liking, and skip the extra oil or additives that often come with takeout. It’s homemade comfort food that tastes just as good (if not better!) than ordering in.
🔪 KITCHEN EQUIPMENT
Large skillet or wok
Mixing bowls
Cutting board & knife
Wooden spoon or spatula
🥚 INGREDIENTS YOU'LL NEED for this beef satay
Here’s what you’ll need to make this quick and delicious Cantonese Beef Satay Stir Fry:
For the Beef
Beef flank steak – Slice it thinly against the grain for the most tender texture.
Soy sauce – Low sodium is ideal
Cornstarch
Baking soda – A little trick to make the beef extra tender!
For the Satay Sauce
Low sodium chicken broth
Soy sauce
Peanut butter – I would use natural, unsweetened peanut butter but use whatever you have on hand!
Oyster sauce
Cornstarch
Brown sugar
Curry powder
Sesame oil
Sriracha – You can omit if you’re not a fan of spicy.
Cumin
For the Stir-Fry
Onion
Bell peppers – Any colour works!
Garlic
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
What Is Cantonese Beef Satay?
Despite the name, Cantonese beef satay isn’t quite the same as Southeast Asian satay. Instead of skewered meat with a peanut dipping sauce, this dish features thinly sliced beef stir fried with a rich, peanuty satay sauce that’s savoury, slightly sweet, and a little spicy. It’s a popular Hong Kong-style dish that combines the creaminess of peanut butter, the umami of soy and oyster sauce, and the warmth of curry powder. If you love the flavours of satay but want something easy to make in one pan, this recipe is for you!
📝 HOW TO MAKE THIS RECIPE
1. In a bowl, combine the beef, soy sauce, cornstarch, neutral oil, and baking soda. Toss until well coated and let it sit for 20 minutes.
2. In a separate bowl, mix together all the sauce ingredients. Set aside.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and let it sear for 2 minutes without stirring. Flip and cook for another minute, then remove from the pan. The beef will still be slightly pink.
4. In the same skillet, heat another tablespoon of oil. Add the garlic and bell peppers, stir-frying for 1 minute. Then add the onions and cook for another minute until slightly soft and browned.
5. Give the satay sauce a good stir, then pour it into the skillet. Bring it to a boil while stirring for about a minute until it thickens slightly.
6. Add the cooked beef (along with any juices) back into the skillet. Stir-fry everything together until the beef is fully cooked, about 1 more minute.
☝🏻 Tips and tricks
Slice the beef against the grain: This ensures tender, easy-to-chew pieces.
Don’t overcrowd the pan: Cooking the beef in batches helps it sear properly instead of steaming.
Let the beef rest before cooking: The cornstarch and baking soda tenderize the meat, so don’t skip the 20-minute rest time.
Can I use a different cut of beef?
Yes! While flank steak is ideal because it’s lean and tender when sliced properly, other cuts like sirloin, skirt steak, or ribeye work too. The key is to slice the beef thinly against the grain, which helps keep it tender and easy to chew. If using a fattier cut like ribeye, you may want to reduce the oil slightly since the extra fat will add moisture to the dish.
Can I make this ahead of time?
Absolutely! The beef can be marinated up to 24 hours in advance, and the sauce can be mixed ahead of time and stored in the fridge for up to 3 days. If you’re meal prepping, cook everything and store it in airtight containers, just reheat it in a pan over low heat with a splash of water to keep the sauce from thickening too much. This dish also freezes well, making it a great option for easy, make ahead meals.
What can I serve with this dish?
This stir fry pairs perfectly with steamed jasmine rice or noodles, but you can also serve it with brown rice, cauliflower rice, or even quinoa for a different twist. For a balanced meal, try adding a side of stir-fried bok choy, Chinese broccoli, or sautéed mushrooms. If you’re going for a lighter meal, you can even wrap the beef in lettuce cups for a fresh and low carb option.
This Cantonese Beef Satay Stir-Fry is the perfect combination of quick, easy, and insanely flavourful. The beef is tender, the sauce is creamy and packed with umami, and the whole dish is done in under 30 minutes. Whether you’re making it for a weeknight dinner or meal-prepping for the week, this recipe is guaranteed to become a favourite!
If you try this recipe, let me know in the comments, what’s your go-to quick stir-fry dish? 🍛
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
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Cantonese Beef Satay
- Total Time: 30 minutes
- Yield: 4 1x
Description
Cantonese Beef Satay Stir-Fry is a flavour-packed, high-protein dish that comes together in just 30 minutes! Tender beef is stir-fried with crisp bell peppers and onions, then coated in a rich, creamy peanut satay sauce with a hint of spice. Perfect for busy weeknights, this dish is better than takeout and great for meal prep!
Ingredients
BEEF
- 1 lb (500 g) beef flank steak, sliced into 1/4-inch (0.5 cm) slices
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
- 1/4 teaspoon baking soda
SAUCE
- 1 1/2 cups (375 mL) low sodium chicken broth
- 2 tablespoon (30 mL) soy sauce
- 2 tablespoon (30 mL) peanut butter
- 2 tablespoon (30 mL) oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoon brown sugar
- 1 teaspoon curry powder
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
STIR-FRY
- 3 tablespoon (45 mL) neutral oil, divided
- 1 medium onion, chopped
- 2 sweet bell peppers (any color), sliced into 1/2-inch (1 cm) slices
- 3 garlic cloves, minced
Instructions
- In a bowl, add beef, soy sauce, cornstarch, oil and baking soda. Stir to combine, making sure beef is evenly coated. Set aside for 20 minutes.
- In a bowl, combine sauce ingredients. Set aside.
- In a large skillet, heat 1 tbsp neutral oil over medium high heat. Add the beef, spread out in a single layer and fry for 2 minutes without stirring, then transfer to a plate. The beef will still be pink. Work in batches if needed.
- In the same skillet, heat another tbsp of neutral oil over medium heat, add the garlic and bell peppers and stir fry for 1 minute. Next, add the onion and stir fry for another minute. The bell peppers and onions should be slightly soft and browned.
- Stir sauce mixture to combine, then add to skillet. Bring to a boil for about 1 minute while stirring. Add beef along with the juices back to the skillet, stir fry until beef is cooked through, about 1 minute. Serve right away over rice
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner, Beef, Chinese, Takeout
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