Hong Kong Satay Beef Noodles 沙爹牛肉麵
This iconic dish is traditionally made with Nissin Demae Ramen. But if you’re not looking for authenticity, you can use any kind of instant noodles.Some people don’t like to add vegetables because it dilutes the taste of the soup.You can add egg, wieners and/or luncheon meat as well. You can use thinly sliced fatty beef for hotpot for this recipe too. But don’t add the water to the marinade because this beef is too fragile and thin to survive the water infusion process, lol!
Approximate cost (CAD) $7
Ingredients
- 240 g Flank steak , thin sliced
- 2 pkg Nissin Demae Ramen , beef flavor
- 1 Shallot , chopped
- 2 cloves Garlic , chopped
- 2 tsp Shaoxing wine
- 2 tbsp Oil
Ingredients for beef marinade:
- 1 tsp Light soy sauce
- ½ tsp Dark soy sauce
- 1 tbsp Oyster sauce
- ½ tsp Sugar
- 2 tsp Cornstarch
- ½ Large egg , beaten
- 25 ml Water
- 2 tsp Oil
Ingredients for sauce:
- 3 tbsp Chinese barbeque sauce aka Sha Cha sauce
- 2 tbsp Peanut butter
- 1 tbsp Oyster sauce
- 1 tsp Shrimp paste (fermented)
- 1 tsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Sugar
- 1 tsp Curry powder or curry paste
- 1 tsp Chaozhou chili oil
- 100 ml Water
Instructions
- 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
Nutrition
Calories: 1088kcalCarbohydrates: 74gProtein: 47gFat: 66gSaturated Fat: 19gTrans Fat: 1gCholesterol: 146mgSodium: 3331mgPotassium: 631mgFiber: 5gSugar: 9gVitamin A: 70IUVitamin C: 2mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!