Ingredients
– 8 oz rice vermicelli noodles
– 1 lb flank steak
– 2 tbsp neutral oil
– 4 cups unsalted chicken broth or beef broth
– 2 tbsp regular soy sauce or low sodium/light soy sauce for broth
– 1 tbsp oyster sauce or vegetarian stir fry sauce
– 1 tsp toasted sesame oil or sesame seeds for broth
– 1 tsp baking soda for beef marinade
– 2 tbsp regular soy sauce or low sodium soy sauce for beef marinade
– 1 tbsp cornstarch or potato starch for beef marinade
– 1 tsp garlic powder or finely minced garlic for beef marinade
– 2 tbsp cold water for beef marinade
– 1 tbsp neutral oil for beef marinade
– 1 tbsp toasted sesame oil for satay sauce
– 1/2 cup smooth peanut butter for homemade satay sauce
– 1 tsp ginger powder or fresh ginger for satay sauce
– 2 stalks lemongrass for satay sauce
– 2 tbsp brown sugar for satay sauce
– 1 shallot or onion for satay sauce
– 2 tbsp regular soy sauce or low sodium/light soy sauce for satay sauce
– 2 cloves fresh garlic or jarred garlic for satay sauce
– 1 large red chili such as Korean red chili peppers
Instructions
1-First Step: Slice the flank steak thinly against the grain at a 45 degree angle into 1/4 inch strips. Chilling the meat in the freezer for 45 to 60 minutes helps it slice neatly.
2-Second Step: Keep your knife sharp and work in small batches if the strips get slippery. If you are using an alternative cut like tri tip or top round, aim for the same thin strip thickness so the cooking time stays consistent.
3-Third Step: Mix the beef marinade ingredients: baking soda, soy sauce, cornstarch (or potato starch), garlic powder (or minced garlic), cold water, and neutral oil. Coat the beef evenly.
4-Fourth Step: Marinate for 15 to 20 minutes. This is an important part of Satay Beef Noodle Soup because skipping baking soda, cornstarch, or the oil can lead to less tender, less juicy meat.
5-Fifth Step: Blend or finely mince the satay sauce ingredients until smooth: peanut butter, ginger powder (or fresh ginger), lemongrass (white parts only), toasted sesame oil, brown sugar, shallot or onion, soy sauce, garlic, and large red chili. If you do not have a blender, mince the aromatics extremely fine.
6-Sixth Step: Taste carefully and adjust the chili if you want a milder Satay Beef Noodle Soup. Red pepper flakes can substitute for the chili, but start with less and add more if needed.
7-Seventh Step: Heat neutral oil in a non stick pan over medium heat. Add the marinated beef and cook until mostly browned but still pink inside, about 5 minutes.
8-Eighth Step: Add satay sauce to the beef and cook together for 1 to 2 minutes until the beef is fully cooked, then remove and set aside. Avoid fully cooking the beef before adding the satay sauce so it does not get tough.
9-Ninth Step: Boil rice vermicelli noodles in water until al dente, about 2 to 3 minutes. Vermicelli can go from perfect to overcooked quickly.
10-Tenth Step: Strain, rinse with cold water to stop cooking, then drain again. This helps your Satay Beef Noodle Soup noodles keep their chewy texture after you ladle in the broth.
11-Eleventh Step: Distribute noodles into serving bowls and top with satay beef.
12-Twelfth Step: Boil the broth ingredients, then ladle hot broth over noodles and beef. Serve hot right away for the best texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Chill beef before slicing thinly against grain for supreme tenderness.
🧂 Baking soda tenderizes meat magically – don’t skip in marinade!
🍜 Rinse noodles cold post-cook to maintain perfect chewy texture.
- Prep Time: 20 minutes
- Marinating: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stir-Fried
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 bowl
- Calories: 645 kcal
- Sugar: 11g
- Sodium: 3715mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 97g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 64mg