satay beef noodle soup (沙嗲牛肉麵)
Classic Hong Kong breakfast– rice vermicelli/ instant noodles topped with stir-fried beef in slightly spicy, nutty Satay sauce.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 200 g beef (any cut of your choice)
- 1 pack instant noodles (or any type of noodle you prefer)
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tbsp water
- 2 tsp cornstarch
- 1 tsp sesame oil
- dash of white pepper
- 2 garlic cloves, minced
- 3 tbsp Satay paste
- 2 tbsp peanut butter
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 cup water (or chicken stock)
Instructions
- 1
Slice your beef steak into thin slices and marinate for 30 minutes.
- 2
In a bowl, whisk together your satay sauce ingredients. You can add more or less water depending on how thick or runny you want the sauce consistency to be.
- 3
Heat oil a non-stick pan over medium-high heat. Add your marinated beef. Cook until the beef is 70-80% cooked then remove from the pan.
- 4
Pour some more cooking oil back to the pan and sauté minced garlic until golden. Then add the satay sauce and stir for about 2 minutes.
- 5
Add the beef back into the pan and stir-fry until the beef and sauce are well combined. Set aside.
- 6
Cook instant noodles according to package instructions.
- 7
Serve the satay beef over the noodle soup and enjoy!