Description
Delicious satay beef served over flour noodles with fresh bean sprouts and scallions.
Ingredients
Scale
- 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
- 2 tablespoons olive oil (divided)
- 2 cups water
- 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
- 2 tablespoons oil
- 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 flap meat. Combine meat with egg, soy sauce, oyster sauce, cornstarch, dark soy sauce, and sugar until well combined. Very slowly add water 1 tablespoon at a time, gently squeezing beef to help it absorb the water. Add 1 tablespoon oil, mixing to combine. Let marinate for 1 hour.
- Combine ingredients for satay sauce including water, Chinese BBQ sauce, oyster sauce, soy sauce, dark soy sauce, shrimp paste, sugar, curry powder, chili oil, and black pepper in a medium bowl. Set aside.
- Remove meat from marinade. Heat 1 tablespoon oil in a large saute pan over high heat. Lay meat in an even layer and sear until browned on both sides but do not fully cook the beef. Remove from heat and set aside.
- Wipe pan clean and heat another 2 tablespoons oil over medium heat. Add shallots and garlic and saute until aromatic and softened, about 1 minute. Add satay sauce mixture and bring to a simmer. Lower heat to low and continue to simmer for 5 minutes. Remove 1 cup satay sauce and set aside. Add beef and toss to combine. Bring to a simmer and keep warm.
- Combine reserved 1 cup satay sauce with beef broth in a medium pot. Bring to a boil, reduce heat to low and keep warm.
- Cook noodles according to directions on package. Drain and portion into 4 bowls. Pour 2 cups soup per bowl and top with satay beef. Garnish with 1/4 cup bean sprouts, 1 tablespoon chopped scallions, and 1 tablespoon crushed peanuts per bowl. Serve immediately.
Notes
- For a spicier version, increase the amount of chili oil used.
- You can substitute flap meat with other cuts of beef if desired.
- This recipe works well with additional vegetables like bell peppers or carrots.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Course
- Method: Saute
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg