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.
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.
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!
CHINESE STYLE SATAY BEEF
FISH BALL NOODLE SOUP
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
- 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!
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.
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Christie
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📖 Recipe
HK Style Satay Beef Noodle Soup
Ingredients
- 500 grams rice vermicelli thin kind
- 7 ½ cups chicken broth unsalted
- 2 ½ tablespoon regular soy sauce (not dark 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 dark soy sauce)
- 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 (not dark 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!
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Caleb - Never Ending Journeys
This beef noodle soup looks so irresistible. I could really go for a bowl right now!
Heidi | The Frugal Girls
I love how your marinade perfectly compliments the steak and really allows it to shine in this dish. YUM!
Amanda
Made it. Amazing. Will definitely make again!
christieathome
So thrilled to read this! Thank you so much for making my recipe and for leaving such a kind comment, Amanda!