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–+ servings

Satay Beef Noodle Soup

5 from 1 vote
A bowl of hot instant noodles with tender beef cooked in a satay sauce - a salty sweet nutty flavour.
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Prep Time:20 minutes
Cook Time:15 minutes
Course: Breakfast, Main Course
Cuisine: Cantonese
Servings: 2 people
Author: Dearnomdiary

Ingredients

Beef

  • 350 g flank beef steak (thinly sliced)
  • ¼ tsp baking soda
  • ¼ tsp ground white pepper
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 3 tbsp water
  • 1 tsp sesame oil

Satay Sauce

  • 2 shallots (minced)
  • 3 garlic cloves (minced)
  • 2 tbsp satay paste
  • 2 tbsp sha cha sauce
  • 2 tbsp peanut butter
  • 2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sugar
  • Water (add more or less depending on how thick/runny you want the consistency to be)

Noodles

  • 2 packs instant noodles

Instructions

Beef

  • Mix together all the ingredients in a large bowl. Mix the beef with the marinade until all the water has been absorbed (to make the beef juicy and tender). Marinate for 30 minutes.

Satay Sauce

  • Mix together all the ingredients in a bowl except for the shallots, garlic and water. Set aside.

Assembling

  • In a heated wok/pan with oil over medium-high heat, stir fry the marinated beef until medium rare. Set aside on a plate.
  • Then use the same wok/pan to cook the satay sauce. Stir fry the shallots and garlic until fragrant. Add in mixed satay sauce and stir fry it together with the aromatics. Add in water (add more or less depending on how thick/runny you want the consistency to be) and bring to a boil.
  • Add back in the cooked beef and give it a good mix.
  • Serve the satay beef on top of some cooked instant noodles (make sure to reserve some soup). Mix everything together to have a satay broth. Enjoy!