Delicious Satay Beef Noodle Soup Recipe

Satay beef noodle soup is a rich and hearty dish that combines tender marinated beef, a savory-sweet satay sauce, and comforting noodles in a flavorful beef broth. With layers of spices, shrimp paste, and Chinese BBQ sauce, this soup is aromatic and deeply satisfying. It’s the perfect recipe for when you want a warming, restaurant-quality bowl at home.

Why You’ll Love This Recipe

This soup has everything you crave: melt-in-your-mouth beef, chewy noodles, and a broth packed with bold, umami flavors. The satay sauce infuses the soup with a fragrant blend of curry, chili, and peanuts, while fresh bean sprouts and scallions add brightness. It’s a complete meal in a bowl and a fantastic way to bring authentic Asian flavors into your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Marinated beef:

• 1 pound flap meat, thinly sliced into 2-inch strips

• 1 large egg, beaten

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon cornstarch

• 1 teaspoon dark soy sauce

• 1 teaspoon granulated sugar

• ¼ cup water

• 2 tablespoons olive oil, divided

Satay sauce:

• 2 cups water

• ⅔ cup Chinese sacha BBQ sauce

• ¼ cup oyster sauce

• 2 tablespoons soy sauce

• 4 teaspoons dark soy sauce

• 4 teaspoons shrimp paste

• 2 teaspoons granulated sugar

• 2 teaspoons curry powder

• 2 teaspoons chili oil

• 1 teaspoon black pepper

• 2 tablespoons oil

• 4 shallots, minced

• 4 cloves garlic, minced

Remaining ingredients:

• 8 cups beef broth (high quality)

• 12 ounces flour noodles

• 1 cup bean sprouts

• ¼ cup chopped scallions

• ¼ cup finely crushed peanuts

Directions

1. Marinate the beef: In a bowl, combine flap meat with egg, soy sauce, oyster sauce, cornstarch, dark soy sauce, and sugar. Gradually add water, gently mixing so the beef absorbs the liquid. Mix in 1 tablespoon oil and let marinate for 1 hour.

2. Make satay sauce: In a medium bowl, whisk together water, sacha BBQ sauce, oyster sauce, soy sauces, shrimp paste, sugar, curry powder, chili oil, and black pepper. Set aside.

3. Cook the beef: Heat 1 tablespoon oil in a skillet over high heat. Sear beef strips in a single layer until browned on both sides but not fully cooked. Remove from the pan and set aside.

4. Build the sauce: Wipe the pan clean and heat 2 tablespoons oil over medium heat. Add shallots and garlic, cooking until fragrant, about 1 minute. Pour in the satay sauce mixture and bring to a simmer. Reduce heat and simmer for 5 minutes. Remove 1 cup of this sauce and set aside. Add the beef back into the pan, toss to coat, and keep warm.

5. Prepare the broth: In a pot, combine the reserved 1 cup of satay sauce with beef broth. Bring to a boil, then reduce to low to keep warm.

6. Cook noodles: Prepare noodles according to package instructions, then drain and divide among 4 bowls.

7. Assemble the bowls: Pour 2 cups of broth into each bowl. Top with satay beef, bean sprouts, scallions, and crushed peanuts. Serve immediately.

Servings and timing

Servings: 4
Prep Time: 1 hour (including marinating)
Cook Time: 1 hour
Total Time: 2 hours

Variations

• Spicy kick: Add extra chili oil or fresh sliced chilies for more heat.

• Different noodles: Substitute with rice noodles, egg noodles, or even udon.

• Peanut boost: Stir a spoonful of peanut butter into the satay sauce for a nuttier flavor.

• Vegetable additions: Add bok choy, spinach, or mushrooms for extra texture and nutrients.

• Lighter version: Use chicken or vegetable broth instead of beef broth and substitute beef with chicken or tofu.

Storage/Reheating

Store broth and beef separately from noodles to avoid sogginess. Refrigerate in airtight containers for up to 3 days. Reheat the broth and beef gently on the stove, then cook fresh noodles before serving. The broth also freezes well for up to 2 months—just thaw and reheat before assembling.

FAQs

What cut of beef works best for this recipe?

Flap meat is ideal, but flank steak or skirt steak also work well when sliced thinly.

Can I make this soup less spicy?

Yes, reduce or omit the chili oil and curry powder for a milder flavor.

What is Chinese sacha BBQ sauce?

It’s a savory, slightly smoky sauce made from soybean oil, garlic, fish, and spices. Bull Head brand is commonly used.

Can I substitute the shrimp paste?

You can leave it out or replace it with miso paste for a vegetarian-friendly alternative.

Do I need to marinate the beef for an hour?

Yes, marinating helps tenderize the beef and infuse it with flavor. Shortening the time will reduce the effect.

Can I use store-bought satay sauce instead?

You can, but making it fresh as written gives much deeper flavor.

What type of noodles should I use?

Flour noodles are traditional, but you can swap with rice noodles, wheat noodles, or ramen depending on preference.

Can I make this recipe vegetarian?

Yes, substitute the beef with tofu or mushrooms, use vegetable broth, and omit shrimp paste.

Why do you reserve 1 cup of satay sauce?

This reserved portion is combined with the broth to create the soup base while the rest coats the beef.

Can I double the recipe?

Yes, simply double all ingredients. Make sure to use a large enough pot and pan to handle the extra volume.

Conclusion

Satay beef noodle soup is a rich, aromatic dish that combines tender beef, silky noodles, and a deeply flavorful broth. With its balance of spices, satay sauce, and fresh garnishes, it’s a complete, comforting meal perfect for a cozy night in. Once you try this recipe, it’s bound to become a favorite in your homemade soup collection.

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