Ingredients
– Rice vermicelli noodles (very thin, dry variety recommended)
– Flank steak (preferred for tenderness) or alternative cuts like sirloin tip, tri-tip, hanger, or top round steak
– Neutral oil such as avocado, sunflower, grapeseed, peanut, vegetable, or canola oil
– Broth made from unsalted chicken or beef broth or stock
– Soy sauce (regular, low sodium, or light)
– Oyster sauce or vegetarian stir-fry sauce
– Toasted sesame oil or a pinch of sesame seeds
– Baking soda
– Soy sauce
– Cornstarch or potato starch
– Garlic powder or finely minced garlic
– Cold water
– Neutral oil
– Smooth peanut butter (smooth texture preferred)
– Ginger powder or fresh ginger
– Fresh lemongrass (white parts only) or frozen chopped lemongrass
– Toasted sesame oil
– Brown sugar (light or dark)
– Shallot or onion
– Soy sauce
– Fresh garlic or jarred garlic
– Large red chili (like Korean red chili peppers) or 1/2 teaspoon red pepper flakes
– bean sprouts
– sliced red onion
– cilantro
– crushed peanuts
– lime wedges
Instructions
1-First Step: Slice flank steak against the grain at a 45-degree angle into thin strips about 1/4 inch thick. For easier slicing, freeze the beef for 45 to 60 minutes before cutting.
2-Second Step: Marinate the beef with baking soda, soy sauce, cornstarch or potato starch, garlic powder (or minced garlic), cold water, and neutral oil. Let it sit for 15 to 20 minutes.
3-Third Step: Make the satay sauce. Blend the peanut butter, ginger, lemongrass, toasted sesame oil, brown sugar, shallot or onion, soy sauce, garlic, and red chili (or red pepper flakes) into a smooth paste using a blender. If you don’t have one, finely mince aromatics and mix thoroughly.
4-Fourth Step: Heat neutral oil in a pan over medium heat. Cook the beef until it’s mostly brown but still slightly pink inside, about 5 minutes.
5-Fifth Step: Add the satay sauce to the beef. Toss well and cook for 1 to 2 minutes until the beef is fully cooked. Remove the beef and set aside.
6-Sixth Step: Cook rice vermicelli noodles in boiling water for 2 to 3 minutes until al dente. Rinse with cold water, then divide into serving bowls.
7-Seventh Step: Place the satay beef over the noodles in each bowl.
8-Final Step: Bring broth ingredients to a boil, then ladle over noodles and beef. Serve hot immediately with toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Freeze beef briefly for paper-thin slices that stay tender.
🥜 Baking soda + cornstarch in marinade velvets meat magically.
🍜 Rinse cooked noodles cold to prevent sticking and sogginess.
- Prep Time: 20 minutes
- Marinate: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Hong Kong
- Diet:
Nutrition
- Serving Size: 1 bowl
- Calories: 645 kcal
- Sugar: 11 g
- Sodium: 3715 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 97 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 64 mg