Hong Kong Satay Beef Noodle Soup

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
• 1 tbsp of soy sauce
• 1 tsp of dark soy sauce
• 1 tbsp of Chinese cooking wine
• 1.5 tbsp of potato starch
• 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
• 1 tbsp of soy sauce
• 1/2 tsp of shrimp paste
• 1 tbsp of peanut butter
• 1.5 tbsp of sugar
• 1/4 tsp of curry powder
• 1.5 tsp of dark soy sauce
• 1 cup of water
• 1 tbsp of potato starch

Others:

• 3 servings of instant noodles
• A handful of green leafy vegetables
• 2 tbsp of diced scallion as garnish

INSTRUCTIONS

1. 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.
2. 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.
3. Last, add a drizzle of oil to coat the beef. This will separate the meat slices, making them easier to stir fry later.
4. 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).
5. 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.
6. Remove the beef from the wok. Make sure you tilt the wok so you can leave the oil behind.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. Spoon the satay beef, including the sauce, on top of the noodles and sprinkle diced scallion as garnish.
14. Before eating, make yourself a cup of lemon ice tea, as it is the standard of cha chaan teng catering experience.
15. To fully appreciate this dish, give it a gentle mix, allowing the noodles to soak up the essence from the satay gravy.