Best Satay Beef And Noodle Soup Recipes
HONG KONG STYLE BEEF SATAY NOODLE SOUP
Steps:
- To marinate the beef, in a medium bowl, add beef slices, soy sauce, sugar and ground white pepper. Mix well with hands. While mixing, slowly add the water. Add corn starch and combine. Add vegetable oil and mix again. Cover the bowl with plastic wrap and marinade in the fridge for about 1 hour.
- Meanwhile, in a small bowl, combine soy sauce, sugar, white pepper and water.
- In another bowl, mix together the satay sauce and smooth peanut butter.
- In a large pan over high heat, warm 2 teaspoons oil. Add the marinated beef and cook until just cook through. Using a slotted spoon to remove the beef to a paper-lined plate. Discard all liquid. Rinse and clean the pan.
- Fill a large pot half-full with water and bring a boil over high heat. Follow the noodle package direction to cook the noodles. At the last-minute of cooking, add ½ of a ramen-seasoning packet. Save 3 cups of soup (cooking liquid) and set aside. Drain the noodles and rinse under cold water until cool. Drain again and divide the noodles into 2 shallow-wide serving bowls.
- In the large pan over medium-high heat, warm 2 teaspoons oil. Add garlic and satay mixture. Stir and cook for a minute until fragrant. Add the soy sauce water and bring to a boil. Add the beef and cook until the sauce is thicken. Divide the beef and sauce into the 2 serving bowls. Top with just enough reserved soup to barely cover the noodles. Serve immediately.
HK STYLE SATAY BEEF NOODLE SOUP
Satay Beef Noodle Soup. Warm rice noodles and tender sweet nutty satay beef swimming in a simple broth. A dish that is often served for lunch or an afternoon snack at Hong Kong style cafes. This dish is great for lunch or dinner. A bowl of comfort, perfect for a cold day.
Provided by christieathome
Time 40m
Number Of Ingredients 22
Steps:
- Slice your steak against the grain and very thinly. Tip: if you freeze the steak for 20-30 minutes, this will allow you to slice the steak very thinly. Transfer beef to a mixing bowl.
- To the same mixing bowl, add your beef marinade ingredients. Mix with tongs or your hands and then pack the beef into a ball so that the marinade really soaks into the meat. Set aside.
- In another bowl, whisk together your satay sauce ingredients until well combine. Tip: if you have a blender, add your ingredients to the blender and then blend until smooth. Set aside.
- Next in a non-stick pan set over medium high heat, add cooking oil and your marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
- Optional: Toss in your chopped bell peppers here and fry for 2 minutes.
- Then when the beef is 75% cooked, pour in your satay sauce and mix. Cook for 1-2 minutes until beef is cooked through and not red. Transfer to a plate and set aside.
- In a pot, boil your rice vermicelli noodles for a couple of minutes loosened and softer, about 2-3 minutes. Strain immediately. Rinse with cold water and strain again. Divide your noodles into 5 bowls.
- Divide your satay beef between the bowls placing them over your noodles.
- Meanwhile, mix chicken broth, oyster sauce, soy sauce and sesame oil. Bring to a boil. Then divide the broth between the bowl by pouring it over your noodles. Serve and enjoy!
Nutrition Facts : Calories 667 kcal, Carbohydrate 100 g, Protein 32 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 3543 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
SATAY BEEF AND NOODLE SOUP
An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
- Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
- Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
- Stock can be prepared to this stage, 3 days ahead.
- On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
- Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
- When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
- Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
- Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
- Ladle over enough boiling stock to cover the noodles and meat.
- Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
- Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.
Nutrition Facts : Calories 468.6, Fat 21, SaturatedFat 6, Cholesterol 30, Sodium 2722.7, Carbohydrate 51.1, Fiber 4.8, Sugar 5.2, Protein 20.9
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