Satay Beef Noodle Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Satay Beef Noodle Soup is a delicious and satisfying dish that combines the rich flavors of satay and the comforting warmth of a noodle soup. Tender beef slices are marinated in a flavorful satay sauce, then cooked in a fragrant broth with fresh vegetables and noodles. The result is a hearty and aromatic soup that is perfect for chilly days or when you're craving a comforting meal.

Keywords: Satay, Beef, Noodle Soup, Recipe, Flavorful.

satay beef noodle soup recipe details

Satay beef noodle soup recipe, recipe Rating: 4.6
Number of votes:108

Dan and I love to travel. We love our beef noodle soup it is very popular in Adelaide. So we ordered it at a Chinese restaurant in Manila NSW. Well it was nothing like the Vietnamese Beef noodle soup we were used to but was very very tasty. So I promised Dan I would try to recreate it when we got home. It’s like a a satay flavored laksa. I hope you like it. Try using Green curry paste and replacing beef with chicken.

Ready in: 1 day 1 hour

Ingredients

Serves: 2

• 10 ounces rump steak, fat trimmed and thinly sliced
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1/2 teaspoon baking soda
• 1 tablespoon rice bran oil
• 4 ounces rice noodles
• 2 tablespoons red curry paste
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1 teaspoon minced coriander
• 1 tablespoon raw sugar
• 2 tablespoons crunchy peanut butter
• 1/2 teaspoon fish sauce
• 2 teaspoons lime juice
• 1 (15 ounce) can coconut milk
• 7/8 cup water
• 1 cup beef stock
• 3 spring onions, thinly sliced on an angle
• 2 cups Chinese fresh stir fry mixed vegetables
• 1 cup bean sprouts
• 1 tablespoon shredded fresh mint leaves
• 2 tablespoons roughly chopped fresh basil leaves
• 1 small red chili, thinly julienned for garnish
• Eatra rice bran oil for frying

Preparation method

Prep: 30 mins | Cook: 30 mins | Extra time: 1 day, marinating

1. Mix sesame oil, garlic, baking soda & 1 tbs Rice bran oil in a glass or stainless steel bowl. Add sliced steak and mix to coat meat evenly. Cover with plastic wrap and refrigerate overnight.
2. Place noodles in heat proof bowl and cover with boiling water.
3. Heat oil in a large wok add red curry paste and cook until fragrant. Add garlic, ginger, coriander, lime juice, fish sauce and sugar. Stirring after each addition. Add coconut milk, water and beef stock stir. Leave to simmer.
4. In a small wok or fry pan, stir fry Chinese vegetable & spring onion for 2 -3 minutes then add to soup. Reheat small pan adding oil if needed fry beef strips quickly until just sealed. Remove from heat and set aside.
5. In 2 deep soup bowls 1/2 fill each with cooked noodles, add meat followed by bean sprouts. Ladle hot soup into bowls, sprinkle with mint & basil. Garnish with spring onion curls & sliced chilli