Name: Savory Satay Beef Noodle Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g flank steak or beef brisket, thinly sliced against the grain; 1 tsp baking soda; 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp neutral oil (vegetable or sunflower); 1 tsp sesame oil; 3 tbsp smooth peanut butter (or 4 tbsp ground roasted peanuts); 2 stalks lemongrass, white part only, finely minced; 3 cloves garlic, minced; 2 shallots, minced; 2 dried red chilies, rehydrated (adjust to taste); 2 tbsp coconut milk; 1 tbsp tamarind paste; 1 tsp sugar (palm sugar preferred); 2 tbsp neutral oil, for frying; 2.50 l chicken or beef broth (10 cups); 2 tbsp satay sauce (from above); 1 tbsp fish sauce; 1 tsp soy sauce; white pepper and salt to taste; 500 g thin rice vermicelli noodles; 4 bean sprouts; 4 spring onions, thinly sliced; fresh cilantro, to garnish; sliced red chili, to garnish (optional); 4 lime wedges, for serving

AuthorEmma food bloggerDifficultyIntermediate

A rich, fragrant bowl of Hong Kong-style satay beef noodle soup with tender velveted beef, silky rice vermicelli, and a complex peanut-satay broth ready in just 40 minutes.

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

Beef Marinade

500 g flank steak or beef brisket, thinly sliced against the grain

1 tsp baking soda

2 tbsp soy sauce

1 tbsp cornstarch

1 tbsp neutral oil (vegetable or sunflower)

1 tsp sesame oil

Satay Sauce

3 tbsp smooth peanut butter (or 4 tbsp ground roasted peanuts)

2 stalks lemongrass, white part only, finely minced

3 cloves garlic, minced

2 shallots, minced

2 dried red chilies, rehydrated (adjust to taste)

2 tbsp coconut milk

1 tbsp tamarind paste

1 tsp sugar (palm sugar preferred)

2 tbsp neutral oil, for frying

Broth

2.50 l chicken or beef broth (10 cups)

2 tbsp satay sauce (from above)

1 tbsp fish sauce

1 tsp soy sauce

white pepper and salt to taste

Bowl Assembly

500 g thin rice vermicelli noodles

4 bean sprouts

4 spring onions, thinly sliced

fresh cilantro, to garnish

sliced red chili, to garnish (optional)

4 lime wedges, for serving

Marinate the Beef

Freeze the beef for 45–60 minutes until slightly firm, then slice paper-thin (3mm) against the grain at a 45-degree angle. In a bowl, combine baking soda, soy sauce, cornstarch, neutral oil, and sesame oil. Toss the beef slices to coat evenly. Rest for at least 15–20 minutes (up to 1 hour refrigerated).

Make the Satay Sauce

Blend lemongrass, garlic, shallots, and dried chilies in a food processor to a rough paste. Heat 2 tbsp oil in a wok over medium heat. Fry the paste for 4–5 minutes, stirring constantly, until fragrant and golden. Add peanut butter and stir for 1 minute. Add coconut milk, tamarind, and sugar. Stir until smooth and glossy. Reserve 2 tbsp for the broth; keep the rest for topping.

Build the Broth

Bring the broth to a simmer in a large soup pot over medium-high heat. Whisk in 2 tablespoons of satay sauce. Add fish sauce, soy sauce, white pepper, and salt to taste. Simmer for 5 minutes to allow flavors to meld. The broth should be golden amber, savory, and lightly nutty. Adjust seasoning as needed.

Cook the Noodles

Bring a separate pot of water to a boil. Add rice vermicelli and cook for 2–3 minutes, testing at 2 minutes. Drain immediately and rinse under cold water to stop cooking and prevent clumping. Divide noodles evenly among 4 serving bowls.

Sear the Beef

Heat a wok over high heat until smoking. Add 1 tbsp oil, then lay marinated beef in a single layer (cook in batches — do not crowd). Sear 2 minutes without stirring, then toss for 1–2 minutes until just cooked through. Add 2–3 tbsp satay sauce directly to the wok. Toss to coat for 30 seconds and remove from heat.

Assemble and Serve

Add a handful of bean sprouts over the noodles in each bowl. Ladle 2–2.5 cups of hot satay broth over the noodles and sprouts. Arrange the satay-glazed beef on top. Garnish with spring onions, fresh cilantro, and sliced red chili. Serve immediately with a lime wedge on the side.

Nutrition Facts

4 servings

Serving size

1 bowl (approx. 550g)

Amount per serving
Calories520

% Daily Value *
Total Fat 18g24%
Saturated Fat 5g25%
Trans Fat 0g
Monounsaturated Fat 8g
Polyunsaturated Fat 4g
Cholesterol 75mg25%
Sodium 1100mg48%
Total Carbohydrate 55g20%
Dietary Fiber 3g11%
Total Sugars 6g
Includes 2g Added Sugars4%
Protein 32g

Potassium 620mg14%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients