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    Home » Recipes » Asian

    Satay Beef Noodle Soup

    Last Modified: May 4, 2021 - Published by: christieathome

    Jump to Recipe Print Recipe
    Satay Beef Noodle Soup

    Satay Beef Noodle Soup.  Warm rice noodles and tender sweet nutty satay beef swimming in a simple broth. A dish that is often served for lunch or an afternoon snack at Hong Kong style cafes. This dish is great for lunch or dinner. A bowl of comfort, perfect for a cold day.

    If you ask me what my favorite soup noodle dish is in Chinese cuisine, it will have to be this Satay Beef Noodle Soup. I used to order this all the time at my local HK café. I loved it. It would cost $7.99 per bowl but totally worth the warm feeling it sent through body, especially during those cold winter months.

    Satay Beef Noodle Soup

    What is satay beef noodle soup?

    They are rice noodles usually paired with slices of tender satay beef in a warm meat-based broth. It’s absolutely delicious especially when the satay sauce mixes into the broth. Popular served in Hong Kong or HK style cafes. The combination of the thin rice vermicelli with the chewy flavourful beef in that warm broth was what kept me coming back for more.

    I’m going to show you how to make this Hong Kong satay beef noodle soup recipe! If you have satay beef already in the fridge, use that and don’t let it go to waste. The broth is only made with 4 ingredients and the beef does take about 30 minutes to prepare but once you have it, you can have it in this noodle soup recipe or my Satay Beef Sandwich. Now this recipe is for a family of 5 so if you only want to make one bowl, you’ll have to divide everything by 5.

    Satay Beef Noodle Soup

    Easy to make!

    My satay beef noodles in soup is fairly easy to make and if you multitask, this whole dish will take about 30 minutes in total. But if you’re not a fan of multi-tasking it’ll take about 40-45 minutes. Most of your time will go into making the beef. Boiling the noodles and making the soup will be a cinch!

    My satay beef is easy to make! You are marinating your beef in a velveting marinade to make the meat tender. Then in a pan, you will fry the beef to brown the edges just a bit. Next pour your homemade satay sauce over top to simmer for a couple of minutes so the beef absorbs that flavour.

    Lastly, place your beef over the boiled noodles and pour your broth over top.

    Tips for making Satay Beef Noodle Soup

    • Use dried rice vermicelli that you can find at most Asian grocers in the noodle section.
    • Source quality chicken broth. I’m using an organic kind but if you want to go the next level, you can boil your own.
    • Use fresh flank steak or grilling beef steak. If you are using a grilling steak with fat along the edges, slice the fat off and tenderize the red part with a meat hammer. Typically, flank steak is used for this recipe.
    • Source fresh lemongrass for the best flavour.
    • If you have a blender, use the blender to blend your satay sauce into a smooth texture. However, if you do not, don’t worry! I did not use a blender for this recipe and the sauce turned out great. It just takes some time to mince the lemongrass.
    • Use a non-stick pan or a well-seasoned wok to fry your beef.
    • Once the beef is 75% cooked (you still see a little bit of red in the middle), pour your satay sauce and cook for a few minutes until mixed. You don’t want to overcook your beef and then add your satay sauce to cook it more.
    • Rinse the boiled noodles under cold water to keep them chewy and springy.

    Other recipes you may like!

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    CHAR SIU UDON NOODLE SOUP
    HONG KONG STYLE MACARONI SOUP
    WONTON NOODLE SOUP
    HONG KONG TOMATO MACARONI SOUP

    For this recipe

    You will need the following ingredients for my satay beef rice noodle soup recipe:

    • 500 grams vermicelli rice noodles
    • 7 cups unsalted chicken broth
    • 2 tablespoon soy sauce
    • 5 tablespoon oyster sauce
    • ½ tablespoon sesame oil
    • 500 grams beef, flank steak recommended
    • 1 teaspoon cooking oil

    Beef marinade:

    • ¼ teaspoon Baking soda
    • 4 teaspoon Soy sauce
    • 1 ½ teaspoon Cornstarch
    • ½ teaspoon Garlic powder
    • 2 teaspoon Water
    • ½ tablespoon garlic, minced

    Satay Sauce:

    • 3 tablespoon peanut butter, smooth kind
    • ½ teaspoon Ginger powder
    • 2 tablespoon Lemongrass, finely minced
    • 1 teaspoon sesame oil
    • 3 tablespoon brown sugar
    • One Shallot, minced
    • 3 tablespoon soy sauce
    • 2 teaspoon Garlic, minced
    • 1 teaspoon red chili, finely minced

    How to Make Satay Beef Noodle Soup

    1. Slice your steak against the grain and very thinly. Tip: if you freeze the steak for 20-30 minutes, this will allow you to slice the steak very thinly. Transfer beef to a mixing bowl.
    2. To the same mixing bowl, add your beef marinade ingredients. Mix with tongs or your hands and then pack the beef into a ball so that the marinade really soaks into the meat. Set aside.
    3. In another bowl, whisk together your satay sauce ingredients until well combine. Tip: if you have a blender, add your ingredients to the blender and then blend until smooth. Set aside.
    4. Next in a non-stick pan set over medium high heat, add cooking oil and your marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
    5. Optional: Toss in your chopped bell peppers here and fry for 2 minutes.
    6. Then when the beef is 75% cooked, pour in your satay sauce and mix. Cook for 1-2 minutes until beef is cooked through and not red. Transfer to a plate and set aside.
    7. In a pot, boil your rice vermicelli noodles for a couple of minutes loosened and softer, about 2-3 minutes. Strain immediately. Rinse with cold water and strain again. Divide your noodles into 5 bowls.
    8. Divide your satay beef between the bowls placing them over your noodles.
    9. Meanwhile, mix chicken broth, oyster sauce, soy sauce and sesame oil. Bring to a boil. Then divide the broth between the bowl by pouring it over your noodles. Serve and enjoy!

    Give it a try!

    Well, I hope you give my Satay Beef Noodle Soup a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed my satay beef noodle soup recipe, please share it with your family and friends or on social media!

    Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my satay beef noodle, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post for my Chinese satay beef noodle soup recipe contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Satay Beef Noodle Soup

    HK Style Satay Beef Noodle Soup

    christieathome
    Satay Beef Noodle Soup. Warm rice noodles and tender sweet nutty satay beef swimming in a simple broth. A dish that is often served for lunch or an afternoon snack at Hong Kong style cafes. This dish is great for lunch or dinner. A bowl of comfort, perfect for a cold day.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course dinner, lunch
    Cuisine Chinese
    Servings 5
    Calories per serving 667 kcal

    Ingredients
      

    • 500 grams rice vermicelli noodles thin kind
    • 7 ½ cups chicken broth unsalted
    • 2 ½ tablespoon regular soy sauce
    • 5 ½ tablespoon oyster sauce
    • ½ tablespoon sesame oil
    • 500 grams flank beef steak sliced into thin pieces
    • 1 teaspoon vegetable oil

    Beef marinade:

    • ¼ teaspoon Baking soda
    • 4 teaspoon regular soy sauce not light or dark!
    • 1 ½ teaspoon Cornstarch
    • ½ teaspoon Garlic powder
    • 2 teaspoon Water
    • ½ tablespoon garlic minced

    Beef Satay Sauce:

    • 3 tablespoon peanut butter smooth kind
    • ½ teaspoon Ginger powder
    • 2 tablespoon Lemongrass finely minced
    • 1 teaspoon sesame oil
    • 3 tablespoon brown sugar
    • 1 Shallot peeled and minced
    • 3 tablespoon regular soy sauce
    • 2 teaspoon Garlic minced
    • 1 teaspoon red chili pepper finely minced

    Instructions
     

    • Slice your steak against the grain and very thinly. Tip: if you freeze the steak for 20-30 minutes, this will allow you to slice the steak very thinly. Transfer beef to a mixing bowl.
    • To the same mixing bowl, add your beef marinade ingredients. Mix with tongs or your hands and then pack the beef into a ball so that the marinade really soaks into the meat. Set aside.
    • In another bowl, whisk together your satay sauce ingredients until well combine. Tip: if you have a blender, add your ingredients to the blender and then blend until smooth. Set aside.
    • Next in a non-stick pan set over medium high heat, add cooking oil and your marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
    • Optional: Toss in your chopped bell peppers here and fry for 2 minutes.
    • Then when the beef is 75% cooked, pour in your satay sauce and mix. Cook for 1-2 minutes until beef is cooked through and not red. Transfer to a plate and set aside.
    • In a pot, boil your rice vermicelli noodles for a couple of minutes loosened and softer, about 2-3 minutes. Strain immediately. Rinse with cold water and strain again. Divide your noodles into 5 bowls.
    • Divide your satay beef between the bowls placing them over your noodles.
    • Meanwhile, mix chicken broth, oyster sauce, soy sauce and sesame oil. Bring to a boil. Then divide the broth between the bowl by pouring it over your noodles. Serve and enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Large Pot 5 Qt
    Large Non-Stick Pan
    Steel Colander
    Santoku Knife
    Cutting Board
    Nutrition
    Calories: 667kcal | Carbohydrates: 100g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 3543mg | Potassium: 836mg | Fiber: 3g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 27mg | Calcium: 89mg | Iron: 4mg
    Course dinner, lunch
    Cuisine Chinese
    Keyword chinese satay beef noodle soup recipe, hong kong satay beef noodle soup recipe, how to make satay beef noodle soup, satay beef noodle, satay beef noodle soup, satay beef noodle soup hong kong, satay beef noodle soup recipe, satay beef noodles, satay beef rice noodle soup recipe

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Caleb - Never Ending Journeys

      May 05, 2021 at 6:26 pm

      5 stars
      This beef noodle soup looks so irresistible. I could really go for a bowl right now!

      Reply
    2. Heidi | The Frugal Girls

      May 10, 2021 at 3:46 pm

      5 stars
      I love how your marinade perfectly compliments the steak and really allows it to shine in this dish. YUM!

      Reply
    3. Amanda

      December 04, 2022 at 7:34 pm

      5 stars
      Made it. Amazing. Will definitely make again!

      Reply
      • christieathome

        December 05, 2022 at 1:32 pm

        So thrilled to read this! Thank you so much for making my recipe and for leaving such a kind comment, Amanda!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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