Hong Kong Style Beef Satay Noodle Soup Recipes

HK STYLE SATAY BEEF NOODLE SOUP

Steps:

• Slice your steak against the grain and very thinly. Tip: if you freeze the steak for 20-30 minutes, this will allow you to slice the steak very thinly. Transfer beef to a mixing bowl.
• To the same mixing bowl, add your beef marinade ingredients. Mix with tongs or your hands and then pack the beef into a ball so that the marinade really soaks into the meat. Set aside.
• In another bowl, whisk together your satay sauce ingredients until well combine. Tip: if you have a blender, add your ingredients to the blender and then blend until smooth. Set aside.
• Next in a non-stick pan set over medium high heat, add cooking oil and your marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
• Optional: Toss in your chopped bell peppers here and fry for 2 minutes.
• Then when the beef is 75% cooked, pour in your satay sauce and mix. Cook for 1-2 minutes until beef is cooked through and not red. Transfer to a plate and set aside.
• In a pot, boil your rice vermicelli noodles for a couple of minutes loosened and softer, about 2-3 minutes. Strain immediately. Rinse with cold water and strain again. Divide your noodles into 5 bowls.
• Divide your satay beef between the bowls placing them over your noodles.
• Meanwhile, mix chicken broth, oyster sauce, soy sauce and sesame oil. Bring to a boil. Then divide the broth between the bowl by pouring it over your noodles. Serve and enjoy!

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.