Beef Satay Noodles Recipes

HOW TO MAKE BEEF SATAY

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

HONG KONG SATAY BEEF NOODLES 沙爹牛肉麵

Steps:

• Slice the beef against the grain into thin slices
• Soak the sliced beef in water for 5 minutes, rinse and squeeze dry
• Let the flank steak dry in a colander for 30 minutes
• After 30 minutes, in a mixing bowl, add 1 tsp light soy sauce, ½ tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar, 2 tsp cornstarch and ½ a beaten egg. Mix well
• Add 25 ml of water in 3 intervals to the beef and mix with your hands. Squeeze the beef gently to help it absorb the water. Mix until the water has been absorbed. Will take around 3 minutes
• Add 2 tsp of oil to the beef and mix well. Let the beef marinate for 60 minutes
• In a bowl, combine 3 tbsp of Chinese barbeque sauce, 2 tbsp peanut butter, 1 tbsp oyster sauce, 1 tsp shrimp paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp curry paste (if using curry powder, do not add yet), 1 tsp Chaozhou chili oil and 100 ml water. Mix well
• After the beef has marinated for at least 60 minutes, check to see if there is any water in the bottom of the bowl. If so, just pour it out.
• In a wok, using high heat, heat up the wok
• Add 2 tbsp oil and add beef. Try to make a single layer. Do not stir for the first 30 seconds
• After 30 seconds, flip the beef over and let it cook for another 10 seconds. Then start stirring. Cook the beef until it's 70% cooked
• Turn down the heat and remove the beef from the wok, leaving the oil
• Turn the heat to medium-high. Add the shallots to the wok. If there isn't enough oil, add another 1 tbsp of oil
• Add garlic to the wok. Stir fry until aromatic.
• If using curry powder, add it to the wok and stir-fry everything together
• Add the sauce mixture. Bring to a simmer. Turn heat down to low
• Boil water in a pot to make instant noodles.
• Add the beef into the wok and mix well just before putting the noodles into the boiling water
• Follow the cooking instructions on the instant noodle package. For Nissin Demae Ramen, I suggest only cooking them for 90 seconds for an al dente texture
• As soon as you put the noodles and some of its soup into a bowl, use a ladle to scoop the beef and sauce on top of the noodles
• Serve immediately

QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)

Steps:

• Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
• Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
• Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
• Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
• Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
• Add peanuts and shallots, stir.
• Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)

SATAY BEEF AND NOODLE SOUP

Steps:

• Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
• Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
• Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
• Stock can be prepared to this stage, 3 days ahead.
• On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
• Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
• When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
• Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
• Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
• Ladle over enough boiling stock to cover the noodles and meat.
• Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
• Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.

BEEF SATAY WITH THAI PEANUT SAUCE

Steps:

• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

BEEF SATAY NOODLES

Steps:

• Put the noodles in a bowl; cover with warm water and soak at least 20 minutes. Meanwhile, whisk the peanut butter, soy sauce, ginger, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the beef and mix with a spoon to combine.
• Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the broccoli slaw and cook, stirring, until it starts wilting, about 3 minutes. Transfer the vegetables to a medium bowl. Heat the remaining 1 tablespoon peanut oil in the skillet, then add the beef mixture. Cook, stirring occasionally, until browned, about 7 minutes.
• Meanwhile, gently stir the noodles to separate. Reserve 1/2 cup soaking water, then drain the noodles. Return the vegetables to the skillet with the beef and stir to combine. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, until warmed through, about 4 minutes. Top each serving with the cilantro; serve with lime wedges and more Sriracha.