Hk Style Satay Beef Noodle Soup Recipes

HONG KONG SATAY BEEF NOODLES 沙爹牛肉麵

Steps:

• Slice the beef against the grain into thin slices
• Soak the sliced beef in water for 5 minutes, rinse and squeeze dry
• Let the flank steak dry in a colander for 30 minutes
• After 30 minutes, in a mixing bowl, add 1 tsp light soy sauce, ½ tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar, 2 tsp cornstarch and ½ a beaten egg. Mix well
• Add 25 ml of water in 3 intervals to the beef and mix with your hands. Squeeze the beef gently to help it absorb the water. Mix until the water has been absorbed. Will take around 3 minutes
• Add 2 tsp of oil to the beef and mix well. Let the beef marinate for 60 minutes
• In a bowl, combine 3 tbsp of Chinese barbeque sauce, 2 tbsp peanut butter, 1 tbsp oyster sauce, 1 tsp shrimp paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp curry paste (if using curry powder, do not add yet), 1 tsp Chaozhou chili oil and 100 ml water. Mix well
• After the beef has marinated for at least 60 minutes, check to see if there is any water in the bottom of the bowl. If so, just pour it out.
• In a wok, using high heat, heat up the wok
• Add 2 tbsp oil and add beef. Try to make a single layer. Do not stir for the first 30 seconds
• After 30 seconds, flip the beef over and let it cook for another 10 seconds. Then start stirring. Cook the beef until it's 70% cooked
• Turn down the heat and remove the beef from the wok, leaving the oil
• Turn the heat to medium-high. Add the shallots to the wok. If there isn't enough oil, add another 1 tbsp of oil
• Add garlic to the wok. Stir fry until aromatic.
• If using curry powder, add it to the wok and stir-fry everything together
• Add the sauce mixture. Bring to a simmer. Turn heat down to low
• Boil water in a pot to make instant noodles.
• Add the beef into the wok and mix well just before putting the noodles into the boiling water
• Follow the cooking instructions on the instant noodle package. For Nissin Demae Ramen, I suggest only cooking them for 90 seconds for an al dente texture
• As soon as you put the noodles and some of its soup into a bowl, use a ladle to scoop the beef and sauce on top of the noodles
• Serve immediately

HONG KONG STYLE BEEF SATAY NOODLE SOUP

Steps:

• To marinate the beef, in a medium bowl, add beef slices, soy sauce, sugar and ground white pepper. Mix well with hands. While mixing, slowly add the water. Add corn starch and combine. Add vegetable oil and mix again. Cover the bowl with plastic wrap and marinade in the fridge for about 1 hour.
• Meanwhile, in a small bowl, combine soy sauce, sugar, white pepper and water.
• In another bowl, mix together the satay sauce and smooth peanut butter.
• In a large pan over high heat, warm 2 teaspoons oil. Add the marinated beef and cook until just cook through. Using a slotted spoon to remove the beef to a paper-lined plate. Discard all liquid. Rinse and clean the pan.
• Fill a large pot half-full with water and bring a boil over high heat. Follow the noodle package direction to cook the noodles. At the last-minute of cooking, add ½ of a ramen-seasoning packet. Save 3 cups of soup (cooking liquid) and set aside. Drain the noodles and rinse under cold water until cool. Drain again and divide the noodles into 2 shallow-wide serving bowls.
• In the large pan over medium-high heat, warm 2 teaspoons oil. Add garlic and satay mixture. Stir and cook for a minute until fragrant. Add the soy sauce water and bring to a boil. Add the beef and cook until the sauce is thicken. Divide the beef and sauce into the 2 serving bowls. Top with just enough reserved soup to barely cover the noodles. Serve immediately.

SATAY NOODLE SOUP

Steps:

• Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.
• Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.

SATAY BEEF AND NOODLE SOUP

Steps:

• Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
• Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
• Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
• Stock can be prepared to this stage, 3 days ahead.
• On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
• Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
• When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
• Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
• Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
• Ladle over enough boiling stock to cover the noodles and meat.
• Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
• Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.