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Satay Beef Noodle Soup: The Ultimate Guide to Making It at Home

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Flavorful satay noodle soup featuring tender marinated beef, a rich, aromatic broth, and fresh, vibrant toppings.

Ingredients

Scale
  • 1 lb beef sirloin, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 tablespoon brown sugar
  • 1 tablespoon satay sauce (store-bought or homemade)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 stalks lemongrass, bruised
  • 4 cups beef broth
  • 2 cups coconut milk
  • 3 tablespoons satay sauce (store-bought or homemade, adjust to taste)
  • 1 tablespoon peanut butter (smooth or crunchy)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon chili flakes (optional)
  • Salt to taste
  • 8 oz dried egg noodles (or your favorite type of noodles)
  • 1 cup bean sprouts
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup roasted peanuts, chopped
  • Lime wedges, for serving
  • Optional: Fried tofu puffs, sliced
  • Optional: Hard-boiled eggs, halved

Instructions

  1. In a medium bowl, combine the thinly sliced beef sirloin with soy sauce, oyster sauce, Shaoxing rice wine (or dry sherry), brown sugar, satay sauce, sesame oil, white pepper, and cornstarch.
  2. Mix well, ensuring the beef is evenly coated with the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful and tender the beef will become.
  4. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  5. Add the minced garlic and ginger and cook for about 1 minute, or until fragrant, being careful not to burn them.
  6. Add the bruised lemongrass stalks to the pot.
  7. Pour in the beef broth and coconut milk. Stir well to combine.
  8. Add the satay sauce, peanut butter, soy sauce, sugar, and chili flakes (if using).
  9. Bring the soup base to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together.
  10. Taste the soup base and adjust the seasoning as needed. You may want to add more satay sauce for a stronger satay flavor, more soy sauce for saltiness, or more sugar for sweetness. Add salt to taste.
  11. Remove the lemongrass stalks before serving.
  12. While the soup base is simmering, cook the egg noodles according to the package directions. Usually, this involves boiling them in salted water until they are al dente.
  13. Drain the noodles well and set aside.
  14. Just before serving, heat a separate skillet or wok over high heat.
  15. Add a tablespoon of vegetable oil to the hot skillet.
  16. Add the marinated beef to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the beef in batches.
  17. Cook the beef for about 1-2 minutes per side, or until it is cooked through and slightly browned. Be careful not to overcook the beef, as it can become tough.
  18. Divide the cooked noodles among bowls.
  19. Top the noodles with the cooked satay beef.
  20. Ladle the hot satay soup base over the noodles and beef.
  21. Garnish with bean sprouts, chopped cilantro, chopped green onions, and chopped roasted peanuts.
  22. If using, add sliced fried tofu puffs and halved hard-boiled eggs to the bowls.
  23. Serve immediately with lime wedges for squeezing over the soup.

Notes

  • Satay Sauce: You can use store-bought satay sauce for convenience, or you can make your own from scratch. Homemade satay sauce is usually more flavorful and allows you to control the ingredients.
  • Beef: I prefer using beef sirloin for this recipe because it is tender and flavorful. However, you can also use other cuts of beef, such as flank steak or skirt steak. Just be sure to slice the beef thinly against the grain for maximum tenderness.
  • Noodles: Egg noodles are a classic choice for this soup, but you can use any type of noodles you like, such as rice noodles, udon noodles, or ramen noodles.
  • Vegetables: Feel free to add other vegetables to the soup, such as bok choy, gai lan (Chinese broccoli), or mushrooms.
  • Spice Level: Adjust the amount of chili flakes to your liking. If you prefer a milder soup, omit the chili flakes altogether.
  • Peanut Allergy: If you have a peanut allergy, you can substitute the peanut butter with tahini or sunflower seed butter.
  • Make Ahead: The satay soup base can be made ahead of time and stored in the refrigerator for up to 3 days. The beef can also be marinated ahead of time. Just cook the noodles and beef just before serving.
  • Freezing: The satay soup base can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating. I don’t recommend freezing the noodles or beef, as they can become mushy and lose their texture.

Find it online: https://www.crispplates.com/satay-beef-noodle-soup/