Hong Kong-style Satay Beef Noodle Soup

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Chewy vermicelli rice noodles with succulent satay beef in a light, clear broth. This satay beef noodle soup recipe is made from scratch and is packed with flavor - a comforting, family-friendly meal that is restaurant-quality. I share a game-changing secret tip to make the beef extra tender!

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Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Satay Beef Noodle Soup is a classic Hong Kong-style café noodle dish. It features tender, savory, nutty-tasting beef over bouncy vermicelli rice noodles in a simple seasoned stock.

These Asian noodles are served as a main for brunch or lunch at Hong Kong-style cafés (aka cha-chang-tengs in Cantonese). These soup noodles also work well for dinner.

HK cafés are known to serve Western dishes with a Chinese flair as Hong Kong was once colonized by Britain. These cafés serve comfort food like Baked Pork Chop on Rice, French Toast, or Fish Filet on Cream Sauce Pasta.

This is my favorite dish to order at these cafés, especially on a cold day. It's so delicious and comforting that I had to recreate it at home. I adapted this recipe from my Chinese Style Satay Beef, where the satay sauce is made from scratch.

If you're short on time, you can substitute the homemade sauce with store-bought Chinese satay sauce, typically found at Asian grocery stores.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Rice Vermicelli Noodles: Choose the very thin, dry kind for best texture. I also recommend Y&Y, Wai Wai, Three Ladies, or the Ivory brand. Or use flat rice noodles used for pho, as an alternative.
Flank Steak: I recommend this cut as it contains finer muscle fibers, which makes it more tender than other cuts. Alternatively, you can use sirloin tip steak, tri-tip steak, hanger steak, or top round steak.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low-smoke point oil.

Broth

Chicken Broth or Beef Broth: Make sure it's the unsalted kind. Alternatively, you can use chicken stock or beef stock.
Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
Oyster Sauce: A thick, brown, umami sauce made of oyster juices and other seasonings. I recommend the Lee Kum Kee (Panda or Premium) brand. Or use vegetarian stir-fry sauce if you don't like oysters.
Toasted Sesame Oil: Or substitute with a pinch of sesame seeds.

Beef Marinade

Baking Soda: Do not skip this as it tenderizes the meat by raising the surface pH, which denatures the proteins and loosens the muscle fibers.
Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
Cornstarch: Don't skip this ingredient as it makes the meat juicy by locking in the moisture. Alternatively, you can use potato starch.
Garlic Powder: Or use finely minced garlic.
Cold Water
Neutral Oil: To add more moisture to the beef.

Homemade Satay Sauce

Smooth Peanut Butter: Use smooth peanut butter over the crunchy kind for a smooth texture. I recommend the Kraft brand.
Ginger Powder: I recommend using ginger powder for an even taste. Or use fresh ginger.
Lemongrass: I recommend using fresh lemongrass for best taste. Alternatively, you can use frozen chopped lemongrass.
Sesame Oil: I recommend using the toasted kind.
Brown Sugar: You can use light or dark brown sugar.
Shallot: Or substitute with ¼ cup onion.
Regular Soy Sauce: I recommend the brands Lee Kum Kee, Pearl River Bridge, Kikkoman, or Yamasa. Or use low-sodium soy sauce or light soy sauce.
Garlic: I recommend using fresh garlic for this for best flavor. Alternatively, you can use jarred garlic.
Large Red Chili: I recommend using a large red chili like Korean red chili peppers. Avoid using bird's eye chili as they are too spicy. Alternatively, you can substitute with ½ teaspoon red pepper flakes (gochugaru).

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

Chicken version: Replace the beef with thinly sliced skinless, boneless chicken thighs or chicken breast.
Pork version: Replace the beef with thinly sliced boneless pork shoulder.

Expert Tips

Thinly slice the steak against the grain at a 45-degree angle to shorten the muscle fibers and create a more tender texture.
For easier slicing, place the beef in the freezer for 45-60 minutes, uncovered, until the exterior is slightly firm. Then slice thinly with a sharp knife.
Marinate the beef for at least 15-20 minutes to allow it to velvet and become tender.
Do not skip the baking soda, cornstarch, or oil in the marinade as they are essential for tenderizing the beef.
Use a high-powered blender or food processor to blend the satay sauce ingredients until smooth. If you don't have one, finely mince the lemongrass, shallots, and garlic by hand, then mix thoroughly with the remaining ingredients.
Do not fully cook the beef before adding the satay sauce or the beef will be overcooked by the time the sauce is added.
Do not overcook the noodles! Rice vermicelli noodles cook very quickly and only take 2-3 minutes. I recommend taste testing them at the 2-minute mark.
Rinse the cooked noodles with cold running water to remove excess starch. This stops the cooking process and makes the noodles chewier.

Instructions

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

Slice the flank steak against the grain on a 45-degree angle into ¼-inch thin strips. Transfer the beef strips to a large bowl. (For easier slicing, place the beef in the freezer for 45-60 minutes, uncovered, until the exterior is slightly firm. Then thinly sliced with a sharp knife).
Add the marinade ingredients as listed above to the beef and mix it into the beef. Marinate for 15-20 minutes.
Add the satay sauce ingredients as listed above into a blender or food processor. Blend until you have a very smooth paste. (If you don't own a blender, finely mince the aromatics before mixing with the remaining sauce ingredients).
Heat vegetable oil in a large non-stick pan on medium heat. Fry the beef until it's mostly brown and the center is still pink, about 5 minutes.
Then add in satay sauce and toss everything together. Cook for 1-2 minutes until beef is cooked through and no longer pink. 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 and rinse with cold running water. Then strain again. Divide the noodles into 5 large serving bowls.
Equally divide the cooked satay beef and place on top of cooked noodles and set aside.
In a large pot, combine the broth ingredients as listed above. Bring to a boil on medium-high heat. Once the broth comes to a boil, divide and ladle it over the noodles. Enjoy hot.

Storage & Reheating

Satay beef noodle soup can last up to 4 days when stored in an airtight container in the fridge. I recommend storing the soup, noodles, and the beef in separate containers to prevent the noodles from becoming soggy. To enjoy, reheat on the stovetop until heated through.
Freezer friendly? Satay beef noodle soup is not ideal for freezing as the noodles will change in texture.

Pairing Suggestions

Satay Beef Noodle Soup pairs well with:

Sandwiches: Satay Beef Sandwich or Ham Egg Sandwich.
Rice Dishes: Macau Baked Portuguese Chicken Rice
Vegetable Dishes: Chinese Garlic Bok Choy or Chinese Garlic Yu Choy.

FAQ

Can I make satay beef noodle soup in advance?

Satay beef noodle soup can be made up to 4 days in advance when stored in an airtight container in the fridge. I recommend storing the soup, noodles, and the beef in separate containers to prevent the noodles from becoming soggy. To enjoy, reheat in the on the stovetop until heated through.

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