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 BEEF AND NOODLE SOUP
An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 468.6, Fat 21, SaturatedFat 6, Cholesterol 30, Sodium 2722.7, Carbohydrate 51.1, Fiber 4.8, Sugar 5.2, Protein 20.9
SATAY NOODLE SOUP
Prepare an easy veggie noodle bowl in 25 minutes with mostly storecupboard ingredients. A simple budget meal that's filling and vegan-friendly
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 2.4 milligram of sodium
SPICY BEEF SATAY PHO
This is in my Pepperplate cookbook as a "must try soon". Make sure when you buy the sauce at a Chinese grocery store, it is labelled "satay barbecue sauce" as there is also "satay sauce" and "barbecue sauce".3
Provided by Just_Ducky
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix and cook the first 7 ingredients.
- Add the beef (or chicken).
- Mix together the cabbage, cucumber and bean sprouts.
- Cook the rice noodles in hot water. Drain.
- Put the cooked noodles on top of the vegetables in individual bowls.
- Pour the soup over top and sprinkle with green onions.
Nutrition Facts : Calories 1051.1, Fat 90.4, SaturatedFat 35.1, Cholesterol 113.4, Sodium 1551.3, Carbohydrate 39.3, Fiber 6.4, Sugar 22.8, Protein 22.7
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