HK Style Satay Beef Noodle Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5
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Calories
667 kcal
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Course
Main Course
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Cuisine
Chinese
HK Style Satay Beef Noodle Soup
Description
The HK Style Satay Beef Noodle Soup brings together thin rice vermicelli noodles with sliced flank steak that’s been marinated with baking soda, soy, and spices to tenderize the meat. The quick stir-fry of beef with the thick, homemade satay sauce coats the meat in a smooth, nutty, and subtly spiced glaze before being added to the fragrant soup base.
The soup base is a balanced mix of chicken broth, soy sauce, oyster sauce, and sesame oil, lending umami depth and a comforting warmth to the dish. The satay sauce itself blends peanut butter with fresh lemongrass, garlic, chili, shallots, and brown sugar, producing a distinctive flavor that highlights the H.K. style satay approach.
To serve, the cooked noodles provide a soft foundation, absorbing the flavorful broth and topped with sauced beef strips for a harmonious combination. This dish works well for a filling lunch or dinner, offering a balance of textures from tender beef to smooth peanut sauce and tender noodles.
Ingredients
- 17 oz rice vermicelli thin kind
- 1.10 lbs flank steak or see Blog post for substitutes
- 1 teaspoon vegetable oil or any neutral oil
Soup Base
- 7 ½ cups chicken broth low sodium kind, or use beef broth
- 2 ½ tablespoon soy sauce regular
- 5 ½ tablespoon oyster sauce or sub with vegetarian stir fry sauce
- ½ tablespoon sesame oil
Beef marinade
- ¼ teaspoon baking soda do not skip!
- 4 teaspoon soy sauce regular
- 1 ½ teaspoon cornstarch or potato starch
- ½ teaspoon garlic powder
- 1 clove garlic minced
- 2 teaspoon water cold
Satay Sauce
- 3 tablespoon peanut butter smooth kind ideally
- 2 tablespoon lemongrass only use the white parts and cut off hard green stems
- 3 tablespoon brown sugar light or dark both work!
- 3 tablespoon soy sauce regular
- 2 cloves garlic
- 1 shallot or ¼ cup onion
- 1 teaspoon sesame oil
- 1 teaspoon red chili pepper or ½ teaspoon red chili flakes
- ½ teaspoon ground ginger
Instructions
- Slice flank steak against the grain on a 45-degree angle into ¼-inch thin strips. Transfer beef strips to a large bowl. Tip: to thinly cut the beef easily, freeze the flank steak for 20-30 minutes fully exposed to the cold air and cut with a sharp knife.
- Add beef marinade ingredients into the same bowl with the beef strips. Mix with tongs or clean hands and then pack the beef into a ball so that the marinade can absorb into the meat. Set aside to marinate for 15 minutes.
- Into a high power blender or food processor, combine satay sauce ingredients as listed and blend on high until very smooth. If you don't own a blender, finely mince the lemongrass, red chili, garlic and shallots and combine with other satay sauce ingredients in a bowl.
- Heat vegetable oil in a large pan on medium-heat and fry marinated beef. Fry until the edges are brown and the meat is 75% cooked, about 5 minutes.
- Then add in satay sauce and toss beef in it. Cook for 1-2 minutes until beef is cooked through and no longer red. Remove and set aside.
- In a large pot filled with enough water, bring to a boil on medium-high heat. Boil rice vermicelli noodles until al-dente, about 2-3 minutes. Strain immediately. Rinse cooked noodles with cold running water and strain again. Divide your noodles into 5 bowls.
- Divide cooked satay beef and place on top of cooked noodles.
- In a large pot, combine chicken broth, oyster sauce, regular soy sauce and sesame oil. Bring to a boil on medium-high heat. Once it comes to a boil, divide and pour the soup over the noodles and enjoy hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 100g | 33% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 3543mg | 148% |
| Potassium | 836mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 27mg | 30% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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