Hong Kong Satay Beef Noodle Soup (沙爹牛肉面)

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Cut the beef into a few large chunks, then slice them about 1/8 inch thick.
2. Mix the beef with ginger juice, white pepper, soy sauce, dark soy sauce, Chinese cooking wine, potato starch and egg white until combined. Massage the meat for a few minutes until velvety.
3. Drizzle in 1 tablespoon cooking oil and toss to coat so the slices separate.
4. In a bowl, combine the soy sauce, dark soy sauce, sugar, satay sauce, shrimp paste, peanut butter and curry powder.
5. Heat the wok until smoking, add plenty of oil and swirl it to coat. Spread in the beef and cook on high heat for about 30 seconds, until charred outside but still slightly undercooked inside.
6. Remove the beef and tip out the excess oil, leaving a thin layer.
7. Add the shallot, garlic and ginger and stir over low heat until slightly golden at the edges. Pour in the sauce mixture and stir to combine.
8. Mix 1 cup water with 1 tablespoon potato starch and pour into the wok. Stir over low heat until thickened.
9. Return the beef to the wok and mix well.
10. Boil the noodles over medium heat for 1.5 to 3 minutes, adding the greens for the last 20 seconds. Discard the flavor packets.
11. Place the noodles and greens in a bowl, add just enough boiling water to cover half the noodles, spoon the satay beef and sauce on top, and sprinkle with scallion.

Summarized from Souped Up Recipes's video. Watch it for the details.

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