Description
Satay Beef Noodle Soup is a comforting, flavor-packed Asian-inspired dish featuring tender marinated beef, rich satay-infused broth, hearty noodles, and fresh toppings. Customizable and meal-prep friendly, this restaurant-worthy soup combines savory, spicy, and nutty notes for a deeply satisfying meal that’s perfect for chilly nights or any time you crave bold, slurpable comfort food.
Ingredients
Units
Scale
For the Marinated Beef
- Flap meat - 1 pound, thinly sliced
- Egg - 1 large, beaten
- Soy sauce - 1 tablespoon
- Oyster sauce - 1 tablespoon
- Cornstarch - 1 tablespoon
- Dark soy sauce - 1 teaspoon
- Granulated sugar - 1 teaspoon
- Water - 1/4 cup
- Olive oil - 1 tablespoon
For the Satay Sauce
- Chinese sacha BBQ sauce - 2/3 cup
- Oyster sauce - 1/4 cup
- Soy sauce - 1 tablespoon
- Dark soy sauce - 4 teaspoons
- Shrimp paste - 4 teaspoons
- Granulated sugar - 2 teaspoons
- Curry powder - 2 teaspoons
- Chili oil - 2 teaspoons
- Black pepper - 1 teaspoon
- Water - 2 cups
- Olive oil - 1 tablespoon
- Shallots - 4, minced
- Garlic - 4 cloves, minced
For the Soup
- Beef broth - 8 cups
For the Noodles & Toppings
- Flour noodles - 12 ounces
- Bean sprouts - 1 cup
- Scallions - 1/4 cup, chopped
- Finely crushed peanuts - 1/4 cup
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced flap meat with the beaten egg, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1/4 cup water, and 1 tablespoon olive oil. Toss until the beef is well coated. Let it marinate for at least 20 minutes, or up to 1 hour in the fridge, to maximize flavor and tenderness.
- Prepare the Satay Sauce: Heat 2 tablespoons of oil in a deep pot over medium-low heat. Add the minced shallots and garlic, sauté until fragrant and golden. Stir in sacha BBQ sauce, 1/4 cup oyster sauce, 1 tablespoon soy sauce, 4 teaspoons dark soy sauce, shrimp paste, 2 teaspoons sugar, curry powder, chili oil, and black pepper. Cook, stirring, for about 3–4 minutes until aromatic. Add 2 cups of water, stir well, simmer gently for 3–4 minutes until slightly thickened.
- Brown the Beef: In a large skillet or wok, heat the remaining 1 tablespoon olive oil over high heat. Add the marinated beef in batches, searing quickly on each side for 1–2 minutes, until browned and just cooked through. Transfer to a plate and keep warm to stay juicy.
- Build the Broth: Add the satay sauce to a large soup pot with 8 cups of beef broth. Bring to a gentle simmer, stirring to meld the flavors. Simmer uncovered for 10–15 minutes to deepen the taste and fragrance.
- Cook the Noodles: Cook flour noodles according to package instructions. Drain and rinse briefly under cool water to stop the cooking. Portion noodles into serving bowls.
- Assemble and Serve: Ladle hot satay beef broth over the noodles. Top each bowl with slices of beef, generous bean sprouts, chopped scallions, and a sprinkle of crushed peanuts. Serve immediately, adding more chili oil or a squeeze of lime if desired.
Notes
- Slice beef thinly and against the grain for extra tenderness.
- Sear beef quickly to avoid overcooking and keep it juicy.
- Always use high-quality beef broth for the richest flavor.
- Prepare garnishes fresh for best crunch and color.
- You can marinate the beef and prepare satay sauce a day ahead for faster assembly.
- Control the soup’s heat by serving extra chili oil on the side.
- For a vegetarian option, substitute tofu for beef, and omit shrimp paste or replace with miso.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 9g
- Sodium: 2100mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 115mg