Hong Kong satay beef noodle soup
Souped Up Recipes · ♥ 3.1K likes · 80.8K views · 9 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- New York strip steak
Remove the silver skin, cut the beef into big chunks, then slice 1/8 inch thick.
- ½ tsp ginger juice
- ¼ tsp white pepper
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1½ tbsp potato starch
- 1 whole egg white
Marinate the beef with the ginger juice, white pepper, soy sauce, dark soy sauce, cooking wine, starch and egg white; stir a few minutes until well combined.
- 1 tbsp soy sauce
- 1½ tbsp sugar
- 1½ tbsp satay sauce
- ½ tsp shrimp paste
- 1 tbsp peanut butter
- ¼ tsp curry powder
Mix the soy sauce, sugar, satay sauce, shrimp paste, peanut butter and curry powder into a sauce.
Mixing the satay sauce
- 1 whole shallot
- garlic
- ½ inch ginger
Chop the shallot, garlic and ginger finely in a mini grinder.
- oil
Heat the wok until smoking hot, add a generous amount of oil and swirl it around.
Spread the beef out over high heat for 30 to 40 seconds, until charred outside and still undercooked in the middle, then set aside, tilting the wok to leave the oil behind.
Flash stir-frying the beef
Saute the minced aromatics in the reserved oil over low heat until slightly golden at the edges.
Building the satay gravy
- 1 cup water
- 1 tbsp potato starch
Pour in the sauce and mix, then add the water mixed with the potato starch and stir over low heat until it thickens.
- dark soy sauce
- 3 packages instant noodles
Drizzle in a little more dark soy sauce for colour, return the beef and mix to a thick, creamy consistency.
Boil the noodles to the doneness you want -- 1.5 minutes for firm and chewy.
- greens
Transfer the noodles to a bowl with just enough boiling liquid to partially immerse them, so the gravy is not diluted.