Hong Kong-style Satay Beef Noodle Soup

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.

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 kind
1 lb flank steak
1 teaspoon vegetable oil or any neutral oil

For the Broth:

10 cups chicken broth or beef broth, unsalted kind
3 tablespoon regular soy sauce or light soy sauce
3 tablespoon oyster sauce or vegetarian stir fry sauce
2.5 teaspoon sesame oil toasted kind

Beef Marinade

½ teaspoon baking soda do not skip!
1 teaspoon regular soy sauce or light soy sauce
½ tablespoon cornstarch or potato starch
½ teaspoon garlic powder or finely minced garlic
2 tablespoon water cold
1 tbsp vegetable oil or any neutral oil

Satay Sauce

3 tablespoon peanut butter smooth kind
2 tablespoon lemongrass only use the white parts removing the hard green parts
3 tablespoon brown sugar
3 tablespoon regular soy sauce or light soy sauce
2 garlic cloves
1 small shallot or ¼ cup onion
1 teaspoon sesame oil toasted kind
1 teaspoon red chili pepper
½ teaspoon ginger powder

Instructions

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.

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