Hong Kong's Succulent Satay Beef Noodle Soup (沙爹牛肉面)
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Satay beef noodle soup originated in Hong Kong during the 1960s when cha chaan tengs restaurants were on the rise. The beauty of Hongkong cuisine lies in its ability to embrace flavors and ingredients from all over the world, adapting them to suit the local taste, resulting in bold fusion foods like this satay beef noodle soup. You gonna love perfect succulent beef immersed in a pungent but well-balanced gravy, then served over hot, steamy, and hearty noodles.
INGREDIENTS
Marinade the beef
340g / 12oz of beef, sliced thinly
1/2 tsp of ginger juice
1/4 tsp of white pepper (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1.5 tbsp of potato starch (Amazon Link -
1 egg white
1 tbsp of cooking oil
To cook the beef
2-3 tbsp of oil to pan-fry the beef
1 shallot, minced
3 cloves of garlic, minced
1/2 inch of ginger, minced
1.5 tbsp of satay sauce (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1/2 tsp of shrimp paste (Amazon Link -
1 tbsp of peanut butter (Amazon Link -
1.5 tbsp of sugar
1/4 tsp of curry powder (Amazon Link -
1.5 tsp of dark soy sauce (Amazon Link -
1 cup of water
1 tbsp of potato starch (Amazon Link -
Others:
3 servings of instant noodles
A handful of green leafy vegetables
2 tbsp of diced scallion as garnish
INSTRUCTIONS
Cut the beef into a few big chunks, then slice the beef into 1/8 of an inch thick slices. New York strip steak is pretty pricey. However, this recipe doesn't require expensive beef cuts. You can also use flank steak, sirloin cap, and chuck.
Marinade the beef with ginger juice, white pepper powder, soy sauce, dark soy sauce, Chinese cooking wine, potato starch (or cornstarch), and egg white. Gently stir until everything is well combined, then massage the meat for a few minutes until the texture becomes velvety.
Last, add a drizzle of oil to coat the beef. This will separate the meat slices, making them easier to stir fry later.
Combine all the seasonings in a bowl: soy sauce, dark soy sauce, sugar, satay sauce, shrimp paste, peanut butter, and curry powder. Any brand of satay sauce will work. If you don't have shrimp paste, use two anchovy fillets (pound them nice and fine before adding).
Heat the wok until smoking hot and add a generous amount of oil. Swirl the oil around to create a non-stick layer. Add the beef and spread it out. The heat is on high, so you only need to cook for about 30 seconds. The meat should be nice and charred, but the middle should still be undercooked.
Remove the beef from the wok. Make sure you tilt the wok so you can leave the oil behind.
Add the minced shallot, garlic, and ginger. Stir over low heat until they are slightly golden on the edge. Pour in the sauce and continue to mix, allowing everything to infuse together, creating sublime flavors. Your entire house should smell amazing by now.
Quickly mix 1 cup of water with 1 tbsp of potato starch (or cornstarch) and pour it into the wok. You can also use beef stock if you want. Stir over low heat until the liquid thickens.
Introduce the beef back into the wok and mix well. Set it aside. This satay beef is very flavorful so you have to serve it with a plain foundation.
An authentic cha can ting style satay beef noodle is served with instant noodles. This recipe is enough to complete three servings, so you will need three packages of instant noodles. We don't need the flavor package that comes with the instant noodles; you can save them for other meals.
Boil the noodles over medium heat for 1.5-3 minutes depending on your preference. while the noodle is cooking, add the green leavfy vegetables and cook for 20 seconds.
Alright, transfer the noodles and vegetables into a serving bowl and pour in just enough of the boiling liquid to immerse half of the noodles.
Spoon the satay beef, including the sauce, on top of the noodles and sprinkle diced scallion as garnish.
Before eating, make yourself a cup of lemon ice tea, as it is the standard of cha chaan teng catering experience.
To fully appreciate this dish, give it a gentle mix, allowing the noodles to soak up the essence from the satay gravy.
All the secrets...my ULTIMATE Thai-style Beef Satay | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Grilled MARINATED BEEF SATAYS
#beefsatay #satay #satayrecipe
Here’s hoping these MARINATED BEEF SATAYS show up at your next party! They are also the perfect addition to your next meal plan.
0:00 INTRO
0:40 SIRLOIN STEAK
1:20 TENDERIZE MEAT
1:45 MAKE MARINADE
2:40 MARINADE BEEF
3:25 SKEWER BEEF
4:10 GRILL SET UP - PRO TIP!
4:35 GRILL
5:15 GARNISH
5:25 SERVE
We’re loving everything about these tender, juicy MARINATED BEEF SATAYS. They’re relatively easy to make, but the real selling feature is how amazing they taste. As you continue on, don’t forget that they’re not only an excellent party snack option, they can also be enjoyed as the main course for a light meal too.
Here's what we enjoy about this beef satay recipe:
The marinade is easy to make.
We’ll show you how to cut the premium sirloin steak to work perfectly in the recipe.
The meat gets tenderized before the marinade is added.
We’ll share a brilliant grilling tip to prevent burnt skewers.
Here are a few more highlights to assist in making them:
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Thai Beef Satay
Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain - but no one in their right mind would skip the Thai Peanut Sauce!
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