Delicious Satay Beef Noodle Soup 

This comforting, flavor-packed noodle soup combines tender, marinated beef with a creamy peanut‑satay broth poured over chewy rice noodles. Inspired by Hong Kong and Taiwanese street‑food stalls, the rich, aromatic broth is infused with garlic, shallots, curry powder, and sacha BBQ sauce, offering an irresistible balance of umami, spice, and sweetness. Topped simply with bean sprouts, scallions, and crushed peanuts, it's a satisfying bowl that feels indulgent yet comes together in around 2 hours—perfect for weekend cooking or a cozy dinner. 

Ingredients

Marinated Beef (makes 4 servings):

• 1 lb flap meat (or flank/skirt steak), thinly sliced (~2″ strips)
  
  

• 1 large egg, beaten
  
  

• 1 Tbsp soy sauce
  
  

• 1 Tbsp oyster sauce
  
  

• 1 Tbsp cornstarch
  
  

• 1 tsp dark soy sauce
  
  

• 1 tsp granulated sugar
  
  

• ¼ cup water (added gradually)
  
  

• 1 Tbsp olive oil
  
  

Satay Sauce & Broth:

• ⅔ cup Chinese sacha BBQ sauce
  
  

• ¼ cup oyster sauce
  
  

• 2 Tbsp soy sauce
  
  

• 4 tsp dark soy sauce
  
  

• 4 tsp shrimp paste
  
  

• 2 tsp sugar
  
  

• 2 tsp curry powder
  
  

• 2 tsp chili oil
  
  

• 1 tsp black pepper
  
  

• 2 Tbsp oil
  
  

• 4 shallots, minced
  
  

• 4 garlic cloves, minced
  
  

• 8 cups high‑quality beef broth
  
  

Noodles & Toppings:

• 12 oz flour or rice noodles
  
  

• 1 cup bean sprouts
  
  

• ¼ cup chopped scallions
  
  

• ¼ cup crushed peanuts
  
  

Directions

1. Marinate beef: Combine all beef marinade ingredients, slowly adding water while mixing. Stir in olive oil and marinate for 1 hour.
   
   

2. Prep satay sauce: In a bowl, mix sacha BBQ sauce, oyster sauces, soy sauces, shrimp paste, sugar, curry powder, chili oil, and pepper.
   
   

3. Brown beef: Heat 1 Tbsp oil over high heat, sear beef strips until just browned (don’t fully cook), then remove.
   
   

4. Cook aromatics & sauce: Lower heat, add 2 Tbsp oil, sauté shallots and garlic for ~1 min. Add satay mixture, simmer 5 min. Reserve 1 cup of sauce, return beef to pan, toss, and keep warm.
   
   

5. Make broth: Combine reserved satay sauce with beef broth in a pot, bring to boil then reduce heat to keep warm.
   
   

6. Cook noodles: Prepare noodles per package instructions; drain and divide among four bowls.
   
   

7. Assemble bowls: Ladle ~2 cups broth over noodles, top with satay‑coated beef. Garnish with bean sprouts, scallions, and crushed peanuts. Serve immediately.
   
   

Nutrients

(Per serving; recipe makes 4)

• Calories: ~600 kcal
  
  

• Protein: ~35 g
  
  

• Fat: ~25 g
  
  

• Carbohydrates: ~55 g
  
  

• Fiber: ~2 g
  
  

• Sodium: moderate–high (from broth and sauces)