satay beef noodle soup

Satay beef noodle soup (沙嗲牛肉麵) is a popular breakfast option in a cha chaan teng (茶餐廳, Hong Kong style cafe). They are rice vermicelli noodles served with beef slices stir-fried in a nutty and slightly spicy satay sauce.

In some cha chaan teng, you can choose to have it with rice vermicelli noodles or instant noodles. I always tend to go for instant noodles, because most Hong Kong cafes use Nissin Demae Ramen (sesame flavour) brand and I always have a soft spot for these noodles.

ingredients for satay beef noodle soup:

• 200g beef (any cut of your choice)
• 1 pack of instant noodles (or any type of noodle you prefer)

beef marinade:

• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp water
• 2 tsp cornstarch
• 1 tsp sesame oil
• dash of white pepper

satay sauce:

• 2 garlic cloves, minced
• 3 tbsp Satay paste
• 2 tbsp peanut butter
• 1 tbsp oyster sauce
• 1 tsp sugar
• ¼ cup water (or chicken stock)

steps:

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!

tips:

• Freeze your steak for 20-30 minutes, as it will be easier to then chop it into thin slices.
• Cook your beef until it is 70-80% cooked, then remove it from the pan before cooking the satay sauce. That way, the beef will not be overcooked when you add it back into the pan for a final mix with the sauce.
• This is optional, but once you have boiled the noodles, you can run it under cold water to give it a chewier and bouncy texture.

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