HK Style Satay Beef Noodle Soup

Satay Beef Noodle Soup. Chewy rice noodles with tender satay beef swimming in a simple broth. These homemade soup noodles are so delicious and hit the spot!

5 from 6 votes

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Chinese

Servings

Calories per serving 667 kcal

Ingredients

17 oz rice vermicelli thin kind
1.10 lbs flank steak or see Blog post for substitutes
1 teaspoon vegetable oil or any neutral oil

Soup Base

7 ½ cups chicken broth low sodium kind, or use beef broth
2 ½ tablespoon regular soy sauce
5 ½ tablespoon oyster sauce or sub with vegetarian stir fry sauce
½ tablespoon sesame oil

Beef marinade

¼ teaspoon baking soda do not skip!
4 teaspoon regular soy sauce
1 ½ teaspoon cornstarch or potato starch
½ teaspoon garlic powder
1 clove garlic minced
2 teaspoon water cold

Satay Sauce

3 tablespoon peanut butter smooth kind ideally
2 tablespoon lemongrass only use the white parts and cut off hard green stems
3 tablespoon brown sugar light or dark both work!
3 tablespoon regular soy sauce
2 cloves garlic
1 shallot or ¼ cup onion
1 teaspoon sesame oil
1 teaspoon red chili pepper or ½ teaspoon red chili flakes
½ teaspoon ginger powder

Instructions

Slice flank steak against the grain on a 45-degree angle into ¼-inch thin strips. Transfer beef strips to a large bowl. Tip: to thinly cut the beef easily, freeze the flank steak for 20-30 minutes fully exposed to the cold air and cut with a sharp knife.
Add beef marinade ingredients into the same bowl with the beef strips. Mix with tongs or clean hands and then pack the beef into a ball so that the marinade can absorb into the meat. Set aside to marinate for 15 minutes.
Into a high power blender or food processor, combine satay sauce ingredients as listed and blend on high until very smooth. If you don't own a blender, finely mince the lemongrass, red chili, garlic and shallots and combine with other satay sauce ingredients in a bowl.
Heat vegetable oil in a large pan on medium-heat and fry marinated beef. Fry until the edges are brown and the meat is 75% cooked, about 5 minutes.
Then add in satay sauce and toss beef in it. Cook for 1-2 minutes until beef is cooked through and no longer red. 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 immediately. Rinse cooked noodles with cold running water and strain again. Divide your noodles into 5 bowls.
Divide cooked satay beef and place on top of cooked noodles.
In a large pot, combine chicken broth, oyster sauce, regular soy sauce and sesame oil. Bring to a boil on medium-high heat. Once it comes to a boil, divide and pour the soup over the noodles and enjoy hot!

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