Cherry & Dennis Recipes
Hong Kong-style Satay Beef Noodle Soup
港式沙嗲牛肉麵
Recipe overview
Thin beef, onion, satay broth and noodles form a Hong Kong café-style meal. Frying the satay sauce before adding water deepens its aroma, while cooking the beef last keeps it tender.
01
Ingredients
Main ingredients
- 300 g Hotpot beef slices
- 400 g noodles
- 1 piece onion
Stock base
- 1200 ml water
Marinade
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp neutral cooking oil
Sauce
- 3 tbsp satay sauce
- 1 tsp sugar
Seasoning
- 1/2 tsp salt
02
Tools
- knife
- cutting board
- mixing bowl
- colander
- stockpot
- wok
- spatula
- ladle
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Marinate beef
Mix the beef with one tablespoon each soy sauce, cornstarch and oil; marinate ten minutes.
Step 2
Slice onion
Peel the onion and cut it into thin crescents.
Step 3
Boil noodles
Boil the noodles separately for the package time until just cooked.
Step 4
Drain and divide noodles
Drain the noodles thoroughly and divide among four white bowls.
Step 5
Soften onion
Stir-fry the onion over medium heat for three minutes until translucent.
Step 6
Fry satay sauce
Add three tablespoons satay sauce and fry over medium-low heat for one minute.
Step 7
Add water for broth
Gradually stir in 1200 ml water until the broth is smooth.
Step 8
Simmer broth five minutes
Simmer the broth for five minutes so the onion and satay flavours combine.
Step 9
Add beef in batches
Add the beef slices separately in three batches to the gently simmering broth.
Step 10
Cook beef to 71°C
Simmer for two to three minutes until the thickest slice reaches 71°C.
Step 11
Season the broth
Add one teaspoon sugar and half a teaspoon salt, then stir gently.
Step 12
Ladle over noodles
Divide the beef, onion and hot satay broth over the four bowls of noodles.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
