Delicious Satay Beef Noodle Soup
A rich and flavorful noodle soup packed with tender beef, aromatic satay spices, and a creamy, nutty broth. Perfect for a comforting dinner or a weekend treat!
Ingredients (Serves 4)
For the soup base:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon ginger, grated
- 2 tablespoons satay sauce (store-bought or homemade)
- 1 tablespoon peanut butter (creamy or chunky)
- 1 tablespoon soy sauce
- 1 teaspoon chili paste (adjust to taste)
- 4 cups beef broth
- 1 cup coconut milk
- Salt and pepper, to taste
For the beef and noodles:
- 300g (about 10 oz) beef sirloin or flank steak, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 250g (8–9 oz) rice noodles or egg noodles
Toppings (optional but recommended):
- Fresh cilantro, chopped
- Bean sprouts
- Lime wedges
- Crushed peanuts
- Sliced red chili
- Green onions, sliced
Instructions
- Marinate the Beef:
In a bowl, mix sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15–20 minutes. - Prepare the Broth:
In a large pot, heat the oil over medium heat. Sauté garlic, onion, and ginger until fragrant and softened (about 3–4 minutes). - Add Flavors:
Stir in the satay sauce, peanut butter, soy sauce, and chili paste. Cook for 1–2 minutes until combined and fragrant. - Simmer the Soup:
Pour in beef broth and bring to a gentle boil. Lower the heat and stir in coconut milk. Let it simmer for 10–15 minutes. Season with salt and pepper to taste. - Cook the Noodles:
In a separate pot, cook the noodles according to package instructions. Drain and set aside. - Cook the Beef:
Add the marinated beef slices to the hot broth and cook for 2–3 minutes or until just done. - Assemble:
Divide noodles into bowls. Ladle the hot satay beef soup over the noodles. - Top & Serve:
Garnish with your favorite toppings like cilantro, bean sprouts, lime wedges, and peanuts. Serve hot!
Tip: Want it spicier? Add more chili paste or a splash of chili oil when serving.
Let me know if you’d like a vegetarian version or a printable recipe card!
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