Satay Beef and Noodle Soup
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 170.09 g rice noodles (about the width of fettuccine)
- 9.85 ml peanut oil
- 14.79 ml minced ginger
- 9.85 ml freshly chopped garlic
- 1892.72 ml good beef stock or 1892.72 ml chicken stock
- 44.37 ml nuoc nam (Vietnamese fish sauce)
- 1 stalk lemongrass, sliced
- 4 spring onions, chopped
- 1 cinnamon stick
- 1 star anise
- 118.29 ml satay sauce (I use Ayam brand, mild)
- 2.46-4.92 ml sriracha sauce (chili sauce) or 2.46-4.92 ml sambal oelek (optional)
- 170.09 g filet of beef, sliced thinly (or sauteed chicken strips)
-
To garnish
- 1-2 red chili pepper, finely sliced
- 56.69 g bean sprouts, blanched briefly in boiling water
- 56.69 g peanuts, chopped
- fresh cilantro, basil and mint,chopped separately
- 4 spring onions, sliced
- 1 large sweet onion, sliced thinly and marinated in vinegar
- 2 limes, cut into wedges
- sriracha sauce
directions
- 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.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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