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.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 17 oz rice vermicelli (dry, thin kind)
- 1 lb flank steak
- 1 tsp vegetable oil (or any neutral oil)
- 10 cups chicken broth (or beef broth, unsalted kind)
- 3 tbsp regular soy sauce (or light soy sauce)
- 3 tbsp oyster sauce (or vegetarian stir fry sauce)
- 2.5 tsp sesame oil (toasted kind)
- 1/2 tsp baking soda (do not skip!)
- 1 tsp regular soy sauce (or light soy sauce)
- 1/2 tbsp cornstarch (or potato starch)
- ½ tsp garlic powder (or finely minced garlic)
- 2 tbsp water (cold)
- 1 tbsp vegetable oil (or any neutral oil)
- 3 tbsp peanut butter (smooth kind)
- 2 tbsp lemongrass (only use the white parts removing the hard green parts)
- 3 tbsp brown sugar
- 3 tbsp regular soy sauce (or light soy sauce)
- 2 garlic cloves
- 1 small shallot (or 1/4 cup onion )
- 1 tsp sesame oil (toasted kind)
- 1 tsp red chili pepper
- ½ tsp ginger powder
Instructions
- 1
Slice the flank steak against the grain on a 45-degree angle into 1/4-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).
- 2
Add the marinade ingredients as listed above to the beef and mix it into the beef. Marinate for 15-20 minutes.
- 3
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).
- 4
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.
- 5
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.
- 6
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.
- 7
Equally divide the cooked satay beef and place on top of cooked noodles and set aside.
- 8
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.