Begin by cutting your beef into uniform chunks, about 1 to 1.5 inches each. Set aside.

In a large skillet over medium-high heat, heat a tablespoon of oil and brown the beef chunks on all sides for 3-5 minutes. Transfer to the slow cooker.

In your slow cooker, mix together the peanut butter, soy sauce, brown sugar, minced garlic, ginger, and coconut milk. Stir until smooth.

Add the browned beef to the slow cooker, ensuring they are well-coated in the sauce. Close the lid and set on low for 6 hours.

Allow the beef to simmer on low for 6-8 hours, until tender. The longer you cook, the softer it becomes.

Stir the Slow Cooker Satay Beef to combine before serving it hot over steamed rice or noodles.