Description
Satay Beef Noodle Soup is a rich and flavorful Asian-inspired dish featuring tender flap meat marinated and quickly seared, then simmered in a savory and spicy satay-infused beef broth. Served with soft flour noodles and garnished with fresh bean sprouts, scallions, and crunchy crushed peanuts, this soup delivers a perfect balance of textures and bold flavors, making it a satisfying meal for any occasion.
Ingredients
Scale
Beef Marinade
- 1 pound flap meat, thinly sliced into 2-inch strips
- 1 large egg, beaten
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/4 cup water
- 1 tablespoon olive oil
Satay Sauce
- 2/3 cup Chinese sacha BBQ sauce
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 4 teaspoons dark soy sauce
- 4 teaspoons shrimp paste
- 2 teaspoons granulated sugar
- 2 teaspoons curry powder
- 2 teaspoons chili oil
- 1 teaspoon black pepper
- 1/4 cup water
Soup and Garnishes
- 2 tablespoons olive oil, divided (1 tbsp + 2 tbsp)
- 4 shallots, minced
- 4 cloves garlic, minced
- 8 cups high-quality beef broth
- 12 ounces flour noodles
- 1 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup finely crushed peanuts
Instructions
- Marinate Beef: In a bowl, combine the flap meat with beaten egg, soy sauce, oyster sauce, cornstarch, dark soy sauce, and granulated sugar. Slowly add 1/4 cup water one tablespoon at a time while gently squeezing the beef to help it absorb the marinade. Add 1 tablespoon olive oil and mix well. Cover and let marinate for 1 hour.
- Prepare Satay Sauce: In a medium bowl, mix Chinese sacha BBQ sauce, oyster sauce, soy sauce, dark soy sauce, shrimp paste, sugar, curry powder, chili oil, black pepper, and 1/4 cup water. Set aside to allow flavors to meld.
- Sear Beef: Remove beef from marinade. Heat 1 tablespoon olive oil in a large saute pan over high heat. Lay the beef in an even layer and sear until browned on both sides but not fully cooked, about 1-2 minutes per side. Remove from pan and set aside.
- Cook Aromatics and Satay Sauce: Wipe the pan clean and heat 2 tablespoons olive oil over medium heat. Add minced shallots and garlic, sautéing until aromatic and softened, about 1 minute. Add the prepared satay sauce mixture and simmer gently over low heat for 5 minutes. Remove 1 cup of satay sauce mixture and set aside. Add the seared beef to the pan and toss to coat. Bring to a simmer and keep warm.
- Prepare Soup Broth: In a medium pot, combine the reserved 1 cup of satay sauce with 8 cups beef broth. Bring to a boil, then reduce to low heat and keep warm.
- Cook Noodles and Assemble: Prepare flour noodles according to package directions. Drain and divide noodles evenly into 4 serving bowls. Ladle 2 cups of the hot soup broth into each bowl. Top with the satay beef mixture. Garnish each bowl with 1/4 cup bean sprouts, 1 tablespoon chopped scallions, and 1 tablespoon finely crushed peanuts. Serve immediately for best flavor and texture.
Notes
- Flap meat is preferred for its tenderness and flavor, but skirt steak or flank steak can be used as alternatives.
- Be careful not to overcook the beef during searing as it will continue to cook in the sauce.
- Use high-quality beef broth for a richer and more authentic taste.
- Adjust chili oil quantity according to your preferred spice level.
- For a gluten-free version, substitute soy sauce and oyster sauce with gluten-free variants and use rice noodles instead of flour noodles.
