Satay Beef Noodle Soup

• Rice Vermicelli Noodles: Use thin, round, dried rice vermicelli (1.2-2 mm thick) for their light, chewy texture. These are also known as "mai fun" or "rice sticks." Flat rice noodles also work.
• Flank Steak: I recommend this cut because it becomes tender when thinly sliced against the grain and velveted. Sirloin tip, tri-tip, hanger steak, or top round steak also work.
• Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, peanut, or refined avocado oil.

Broth

• Chicken Broth: Use low-sodium chicken broth to control the saltiness of the soup. Low-sodium beef broth also works.
• Regular Soy Sauce: Adds a savory, salty flavor to the light broth. Light or low-sodium soy sauce also works.
• Oyster Sauce: Adds a rich, savory depth to the broth. I recommend Lee Kum Kee Oyster Sauce for its balanced savory flavor. Vegetarian stir-fry sauce also works.
• Toasted Sesame Oil: Adds a nutty aroma to the broth. Avoid untoasted sesame oil, which has a milder flavor.

Beef Marinade

• Baking Soda: Tenderizes the beef by preventing the proteins from tightening too much during cooking, keeping it tender and juicy. Don't skip this ingredient.
• Regular Soy Sauce: Seasons the beef with a savory, salty flavor. Light or low-sodium soy sauce also works.
• Cornstarch: Creates a thin coating around the beef that helps reduce moisture loss during cooking, keeping it juicy. Potato starch also works.
• Cold Water: Adds moisture to the beef during velveting, helping it stay juicy when cooked.
• Vegetable Oil: Helps coat and separate the beef slices so they don't stick together during cooking.

Homemade Satay Sauce

• Shallot: Adds a mild, sweet onion flavor to the sauce. Onion also works.
• Lemongrass: Adds a fresh, citrusy aroma that balances the richness of the peanut butter. Fresh lemongrass is best, but frozen chopped lemongrass also works. Remove the tough outer layers and use the tender inner core from the bottom 3-5 inches of the stalk. Chop before blending to prevent fibrous pieces in the sauce.
• Garlic: Fresh garlic gives the satay sauce a stronger aroma, but jarred minced garlic also works.
• Large Red Chili: Use a large, mild red chili, such as a Korean red chili pepper, for gentle heat. Avoid bird's eye chilies, which are much spicier.
• Smooth Peanut Butter: Use sweetened smooth or creamy peanut butter for a rich, nutty satay sauce that coats the beef. Avoid crunchy peanut butter for a smoother texture.
• Brown Sugar: Balances the savory and nutty flavors of the satay sauce. Light or dark brown sugar works.
• Regular Soy Sauce: Adds a savory, salty depth to balance the peanut butter. Light or low-sodium soy sauce also works.
• Toasted Sesame Oil: Adds a rich, nutty aroma to the homemade satay sauce.
• Ginger Powder: Adds a warm, aromatic flavor to the satay sauce. Fresh ginger also works.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Instructions

Below are step-by-step instructions on how to make satay beef noodle soup:

1. Slice the beef: Thinly slice the flank steak against the grain at a 45-degree angle into 1⁄4-inch-thick strips. Transfer the sliced beef to a medium bowl.
2. Marinate the beef: Add the marinade ingredients to the beef slices and mix well until the beef is evenly coated. Let it marinate for 15-20 minutes.
3. Make the satay sauce: Add all the homemade satay sauce ingredients to a blender and blend on high speed until smooth. Alternatively, very finely mince the shallot, lemongrass, garlic, and chili, then mix thoroughly with the remaining sauce ingredients.
4. Cook the beef: Heat vegetable oil in a large nonstick pan over medium heat. Add the marinated beef in an even layer and cook for about 2-3 minutes, stirring occasionally, until mostly browned but still slightly pink in the center.
5. Add the satay sauce: Pour the homemade satay sauce over the beef and stir to coat evenly. Cook for another 1-2 minutes until the beef is fully cooked and the sauce coats each slice. Remove from the heat, cover to keep warm, and set aside.
6. Prepare the broth: In a medium pot, combine all the broth ingredients and bring to a boil over medium-high heat. Taste and adjust the seasoning if needed. Reduce the heat to low and keep covered to maintain a hot broth until ready to serve.
7. Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add the dried rice vermicelli and cook for 2-3 minutes, or according to package directions, until tender but still chewy. Drain, rinse briefly under cold running water to stop the cooking, and drain well. Divide the noodles evenly among 5 large serving bowls.
8. Assemble and serve: Divide the cooked satay beef and sauce evenly over the noodles. Ladle the hot broth into each bowl and serve immediately.

Variations

• Instant Noodles: Replace the rice vermicelli with instant ramen noodles for a chewier, springier texture. Cook according to package directions and discard the seasoning packet.
• Gluten-Free: Use gluten-free tamari instead of regular soy sauce, gluten-free oyster sauce, and certified gluten-free rice vermicelli. Check that all other sauces and seasonings are gluten-free.

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