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HK Style Satay Beef Noodle Soup

Satay Beef Noodle Soup.  Chewy rice noodles with tender satay beef swimming in a simple broth. These homemade soup noodles are so delicious and hit the spot!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 5
Calories: 667 kcal
Course: Main Course
Cuisine: Chinese

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 Regular soy sauce
  • 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 Regular soy sauce
  • 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 Regular soy sauce
  • 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 ginger powder

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Divide cooked satay beef and place on top of cooked noodles.
  8. 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

Calories 667kcal (33%) Carbohydrates 100g (33%) Protein 32g (64%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 60mg (20%) Sodium 3543mg (148%) Potassium 836mg (24%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 17IU (0%) Vitamin C 27mg (30%) Calcium 89mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 667

% 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.