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Healthy Cashew Beef Satay

  • Author: Stacey Clare
  • Total Time: 45 minutes


A homemade version of the traditional satay sauce minus the lashings of sugar and refined soy.


  • 600g beef strips
  • 5 tbsp tamari
  • 100g cashews
  • 1 shallot, roughly chopped
  • 1 lemongrass stalk, finely grated
  • ½ bird's eye chilli, finely sliced
  • 1 tbsp lime juice
  • 2 tbsp coconut sugar
  • ½ cup coconut milk
  • ½ cup water
  • Pinch salt
  • 2 tbsp coconut oil
  • Kale leaves or roti/wraps, for serving


  1. Marinate beef strips in 3 tbsp of tamari for as long as time allows. In a blender, pulse cashews, shallots, lemongrass, chilli, lime, salt and coconut sugar until it reaches the consistency of very thick nut butter.
  2. Pour cashew sauce into a warm pan and add coconut milk, remaining tamari and water. Simmer for 8 minutes or until thick and dark in colour.
  3. Preheat a pan with a little coconut oil. Pan fry ¼ beef and 1 tbsp cashew sauce at a time. Repeat until all beef is cooked.
  4. Plate beef with remaining cashew sauce. Serve accompanied with kale leaves/roti/wraps and a salad of choice.


  • Traditionally, peanuts are used to make satay but cashews are equally delicious. Not only that, cashews are higher in iron, Vitamin C and magnesium, providing additional nutrition for growing bodies.
  • Prep Time: 30
  • Cook Time: 15


  • Serving Size: 4
  • Calories: 557
  • Sugar: 8
  • Sodium: 1396
  • Fat: 32
  • Saturated Fat: 16
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 17
  • Protein: 51
  • Cholesterol: 116