Hong Kong-Style Satay Beef Noodle Soup

Tender satay beef coated in a rich, nutty sauce is served over chewy rice vermicelli noodles in a light, savory broth. This Hong Kong-style satay beef noodle soup recipe features a homemade satay sauce and a quick velveting marinade that keeps the beef tender and juicy.

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 645 kcal

Ingredients

17 oz rice vermicelli dry, thin, round rice noodles (1.2–2 mm thick
1 lb flank steak
1 teaspoon vegetable oil or any neutral oil

Broth

10 cups chicken broth low-sodium
3 tablespoon regular soy sauce or light soy sauce
3 tablespoon oyster sauce
2.5 teaspoon sesame oil toasted kind

Beef Marinade

½ teaspoon baking soda
1 teaspoon regular soy sauce or light soy sauce
½ tablespoon cornstarch
2 tablespoon water cold
1 tbsp vegetable oil or any neutral oil

Homemade Satay Sauce

1 shallot
2 tablespoon lemongrass tender inner stalk, finely chopped
2 garlic cloves
1 teaspoon red chili pepper
3 tablespoon peanut butter smooth kind
3 tablespoon brown sugar
3 tablespoon regular soy sauce or light soy sauce
1 teaspoon sesame oil toasted kind
½ teaspoon ginger powder

Instructions

Optional: If time permits, freeze the flank steak uncovered for 45-60 minutes until firm but not frozen solid. This makes it easier to slice thinly and evenly.

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.
Add the marinade ingredients to the beef slices and mix well until the beef is evenly coated. Let it marinate for 15-20 minutes.
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.
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.
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.
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.
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.
Divide the cooked satay beef and sauce evenly over the noodles. Ladle the hot broth into each bowl and serve immediately.

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