Savory Satay Beef Noodle Soup

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).

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.

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.

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.

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.

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.