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Satay Beef Noodle Soup

Youreadygirl
A bowl of hot instant noodles with tender beef cooked in a satay sauce – a salty sweet nutty flavour.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Cantonese
Servings 2

Ingredients
  

Beef

  • 350 g flank beef steak (thinly sliced)
  • ¼ tsp baking soda
  • ¼ tsp ground white pepper
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 3 tbsp water
  • 1 tsp sesame oil

Satay Sauce

  • 2 shallots (minced)
  • 3 garlic cloves (minced)
  • 2 tbsp satay paste
  • 2 tbsp sha cha sauce
  • 2 tbsp peanut butter
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp dark soy sauce
  • 2 tsp sugar
  • Water (add more or less depending on how thick/runny you want the consistency to be)

Noodles

  • 2 packs instant noodles

Instructions
 

Beef

  • Mix together all the ingredients in a large bowl.
  • Mix the beef with the marinade until all the water has been absorbed (to make the beef juicy and tender). Marinate for 30 minutes.

Satay Sauce

  • Mix together all the ingredients in a bowl except for the shallots, garlic and water. Set aside.

Assembling

  • In a heated wok/pan with oil over medium-high heat, stir fry the marinated beef until medium rare. Set aside on a plate.
  • Then use the same wok/pan to cook the satay sauce. Stir fry the shallots and garlic until fragrant.
  • Add in mixed satay sauce and stir fry it together with the aromatics.
  • Add in water (add more or less depending on how thick/runny you want the consistency to be) and bring to a boil.
  • Add back in the cooked beef and give it a good mix.
  • Serve the satay beef on top of some cooked instant noodles (make sure to reserve some soup). Mix everything together to have a satay broth. Enjoy!