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Main Dishes / Satay Beef Noodle Soup: The Ultimate Guide to Making It at Home

Satay Beef Noodle Soup: The Ultimate Guide to Making It at Home

June 5, 2025 by adminMain Dishes

Satay Beef Noodle Soup: Prepare to embark on a culinary adventure that will tantalize your taste buds and warm you from the inside out! Imagine tender slices of marinated beef, infused with the rich, nutty aroma of satay, swimming in a flavorful broth alongside perfectly cooked noodles. This isn’t just soup; it’s an experience.

While the exact origins of Satay Beef Noodle Soup are debated, it’s widely believed to be a delightful fusion of Southeast Asian flavors, drawing inspiration from the iconic Indonesian satay and the comforting nature of noodle soups found throughout Asia. Satay, traditionally grilled meat skewers marinated in a peanut-based sauce, has become a beloved street food staple. This soup cleverly reimagines those classic flavors in a hearty and satisfying bowl.

What makes this dish so irresistible? It’s the harmonious blend of textures and tastes. The savory beef, the creamy peanut undertones, the slurp-worthy noodles, and the fragrant broth all come together to create a symphony of deliciousness. It’s also incredibly versatile! You can customize the spice level, add your favorite vegetables, and even experiment with different types of noodles. Whether you’re looking for a comforting weeknight meal or a dish to impress your guests, this Satay Beef Noodle Soup is guaranteed to be a crowd-pleaser. So, grab your chopsticks and let’s get cooking!

Satay Beef Noodle Soup this recipe

Ingredients:

  • For the Satay Beef Marinade:
    • 1 lb beef sirloin, thinly sliced against the grain
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon Shaoxing rice wine (or dry sherry)
    • 1 tablespoon brown sugar
    • 1 tablespoon satay sauce (store-bought or homemade)
    • 1 teaspoon sesame oil
    • 1/2 teaspoon white pepper
    • 1 tablespoon cornstarch
  • For the Satay Soup Base:
    • 2 tablespoons vegetable oil
    • 4 cloves garlic, minced
    • 1 inch ginger, minced
    • 2 stalks lemongrass, bruised
    • 4 cups beef broth
    • 2 cups coconut milk
    • 3 tablespoons satay sauce (store-bought or homemade, adjust to taste)
    • 1 tablespoon peanut butter (smooth or crunchy)
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 1/2 teaspoon chili flakes (optional)
    • Salt to taste
  • For the Noodles and Toppings:
    • 8 oz dried egg noodles (or your favorite type of noodles)
    • 1 cup bean sprouts
    • 1/2 cup chopped cilantro
    • 1/4 cup chopped green onions
    • 1/4 cup roasted peanuts, chopped
    • Lime wedges, for serving
    • Optional: Fried tofu puffs, sliced
    • Optional: Hard-boiled eggs, halved

Preparing the Satay Beef

  1. In a medium bowl, combine the thinly sliced beef sirloin with soy sauce, oyster sauce, Shaoxing rice wine (or dry sherry), brown sugar, satay sauce, sesame oil, white pepper, and cornstarch.
  2. Mix well, ensuring the beef is evenly coated with the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful and tender the beef will become. I usually aim for at least an hour if I have the time!

Making the Satay Soup Base

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the minced garlic and ginger and cook for about 1 minute, or until fragrant, being careful not to burn them.
  3. Add the bruised lemongrass stalks to the pot. These will infuse the oil with a lovely citrusy aroma.
  4. Pour in the beef broth and coconut milk. Stir well to combine.
  5. Add the satay sauce, peanut butter, soy sauce, sugar, and chili flakes (if using).
  6. Bring the soup base to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the richer and more complex the flavor will be.
  7. Taste the soup base and adjust the seasoning as needed. You may want to add more satay sauce for a stronger satay flavor, more soy sauce for saltiness, or more sugar for sweetness. Add salt to taste.
  8. Remove the lemongrass stalks before serving.

Cooking the Noodles and Beef

  1. While the soup base is simmering, cook the egg noodles according to the package directions. Usually, this involves boiling them in salted water until they are al dente.
  2. Drain the noodles well and set aside.
  3. Just before serving, heat a separate skillet or wok over high heat.
  4. Add a tablespoon of vegetable oil to the hot skillet.
  5. Add the marinated beef to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the beef in batches.
  6. Cook the beef for about 1-2 minutes per side, or until it is cooked through and slightly browned. Be careful not to overcook the beef, as it can become tough.

Assembling the Satay Beef Noodle Soup

  1. Divide the cooked noodles among bowls.
  2. Top the noodles with the cooked satay beef.
  3. Ladle the hot satay soup base over the noodles and beef.
  4. Garnish with bean sprouts, chopped cilantro, chopped green onions, and chopped roasted peanuts.
  5. If using, add sliced fried tofu puffs and halved hard-boiled eggs to the bowls.
  6. Serve immediately with lime wedges for squeezing over the soup. The lime juice adds a bright and refreshing touch.

Tips and Variations

  • Satay Sauce: You can use store-bought satay sauce for convenience, or you can make your own from scratch. Homemade satay sauce is usually more flavorful and allows you to control the ingredients. There are many recipes available online.
  • Beef: I prefer using beef sirloin for this recipe because it is tender and flavorful. However, you can also use other cuts of beef, such as flank steak or skirt steak. Just be sure to slice the beef thinly against the grain for maximum tenderness.
  • Noodles: Egg noodles are a classic choice for this soup, but you can use any type of noodles you like, such as rice noodles, udon noodles, or ramen noodles.
  • Vegetables: Feel free to add other vegetables to the soup, such as bok choy, gai lan (Chinese broccoli), or mushrooms.
  • Spice Level: Adjust the amount of chili flakes to your liking. If you prefer a milder soup, omit the chili flakes altogether.
  • Peanut Allergy: If you have a peanut allergy, you can substitute the peanut butter with tahini or sunflower seed butter.
  • Make Ahead: The satay soup base can be made ahead of time and stored in the refrigerator for up to 3 days. The beef can also be marinated ahead of time. Just cook the noodles and beef just before serving.
  • Freezing: The satay soup base can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating. I don’t recommend freezing the noodles or beef, as they can become mushy and lose their texture.

Serving Suggestions

Satay Beef Noodle Soup is a complete meal in itself, but you can also serve it with a side of spring rolls or a fresh salad. It’s also delicious with a cold glass of iced tea or a refreshing beer.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

  • Calories: Approximately 600-800 per serving
  • Protein: 30-40g
  • Fat: 30-40g
  • Carbohydrates: 50-70g

Enjoy your delicious homemade Satay Beef Noodle Soup! I hope you find this recipe easy to follow and that it becomes a new favorite in your household.

Satay Beef Noodle Soup

Conclusion:

This Satay Beef Noodle Soup isn’t just another recipe; it’s a flavor adventure waiting to happen. The rich, aromatic broth, the tender slices of beef infused with that signature satay spice, and the perfectly cooked noodles all come together in a symphony of taste and texture that will leave you craving more. Trust me, once you experience the depth of flavor in this soup, you’ll understand why I’m so excited to share it with you. It’s a comforting, satisfying, and utterly delicious meal that’s perfect for a chilly evening or any time you’re looking for a culinary escape. But what truly makes this recipe a must-try is its versatility. While I’ve presented it as a Satay Beef Noodle Soup, the possibilities are truly endless. Feel free to experiment with different types of noodles – thick udon noodles would be fantastic, or even delicate rice vermicelli for a lighter option. You can also adjust the level of spice to your liking. If you prefer a milder flavor, simply reduce the amount of chili paste in the satay marinade. For those who like a fiery kick, add a pinch of red pepper flakes to the broth or a drizzle of chili oil to your bowl before serving. And don’t stop at just beef! This recipe works beautifully with chicken, pork, or even tofu for a vegetarian version. If you’re using chicken, I recommend marinating it for at least an hour to allow the flavors to fully penetrate. For tofu, press it well to remove excess water before marinating and pan-frying it until golden brown. Serving suggestions? I love to garnish my Satay Beef Noodle Soup with fresh cilantro, chopped peanuts, and a squeeze of lime juice. A side of crispy spring rolls or some steamed bok choy would also be a wonderful addition to the meal. And for a truly authentic experience, try serving it with a dollop of sambal oelek on the side for an extra burst of flavor. Beyond the core ingredients, feel free to get creative with your vegetable additions. Sliced mushrooms, bean sprouts, shredded carrots, or even some blanched spinach would all be delicious additions to the soup. The key is to choose vegetables that complement the flavors of the satay and add a bit of texture to the dish. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and exciting, familiar yet unique. It’s a celebration of flavors and textures that will tantalize your taste buds and leave you feeling completely satisfied. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. This Satay Beef Noodle Soup is more than just a meal; it’s an experience. And most importantly, I want to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Did you make any modifications? What were your favorite garnishes? What did your family and friends think? I’m always eager to learn from your experiences and see how you’ve made the recipe your own. Happy cooking! Print
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Satay Beef Noodle Soup: The Ultimate Guide to Making It at Home


  • Total Time: 75 minutes
  • Yield: 4 servings 1x
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Description

Flavorful satay noodle soup featuring tender marinated beef, a rich, aromatic broth, and fresh, vibrant toppings.


Ingredients

Scale
  • 1 lb beef sirloin, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 tablespoon brown sugar
  • 1 tablespoon satay sauce (store-bought or homemade)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 stalks lemongrass, bruised
  • 4 cups beef broth
  • 2 cups coconut milk
  • 3 tablespoons satay sauce (store-bought or homemade, adjust to taste)
  • 1 tablespoon peanut butter (smooth or crunchy)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon chili flakes (optional)
  • Salt to taste
  • 8 oz dried egg noodles (or your favorite type of noodles)
  • 1 cup bean sprouts
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup roasted peanuts, chopped
  • Lime wedges, for serving
  • Optional: Fried tofu puffs, sliced
  • Optional: Hard-boiled eggs, halved

Instructions

  1. In a medium bowl, combine the thinly sliced beef sirloin with soy sauce, oyster sauce, Shaoxing rice wine (or dry sherry), brown sugar, satay sauce, sesame oil, white pepper, and cornstarch.
  2. Mix well, ensuring the beef is evenly coated with the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful and tender the beef will become.
  4. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  5. Add the minced garlic and ginger and cook for about 1 minute, or until fragrant, being careful not to burn them.
  6. Add the bruised lemongrass stalks to the pot.
  7. Pour in the beef broth and coconut milk. Stir well to combine.
  8. Add the satay sauce, peanut butter, soy sauce, sugar, and chili flakes (if using).
  9. Bring the soup base to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together.
  10. Taste the soup base and adjust the seasoning as needed. You may want to add more satay sauce for a stronger satay flavor, more soy sauce for saltiness, or more sugar for sweetness. Add salt to taste.
  11. Remove the lemongrass stalks before serving.
  12. While the soup base is simmering, cook the egg noodles according to the package directions. Usually, this involves boiling them in salted water until they are al dente.
  13. Drain the noodles well and set aside.
  14. Just before serving, heat a separate skillet or wok over high heat.
  15. Add a tablespoon of vegetable oil to the hot skillet.
  16. Add the marinated beef to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the beef in batches.
  17. Cook the beef for about 1-2 minutes per side, or until it is cooked through and slightly browned. Be careful not to overcook the beef, as it can become tough.
  18. Divide the cooked noodles among bowls.
  19. Top the noodles with the cooked satay beef.
  20. Ladle the hot satay soup base over the noodles and beef.
  21. Garnish with bean sprouts, chopped cilantro, chopped green onions, and chopped roasted peanuts.
  22. If using, add sliced fried tofu puffs and halved hard-boiled eggs to the bowls.
  23. Serve immediately with lime wedges for squeezing over the soup.

Notes

  • Satay Sauce: You can use store-bought satay sauce for convenience, or you can make your own from scratch. Homemade satay sauce is usually more flavorful and allows you to control the ingredients.
  • Beef: I prefer using beef sirloin for this recipe because it is tender and flavorful. However, you can also use other cuts of beef, such as flank steak or skirt steak. Just be sure to slice the beef thinly against the grain for maximum tenderness.
  • Noodles: Egg noodles are a classic choice for this soup, but you can use any type of noodles you like, such as rice noodles, udon noodles, or ramen noodles.
  • Vegetables: Feel free to add other vegetables to the soup, such as bok choy, gai lan (Chinese broccoli), or mushrooms.
  • Spice Level: Adjust the amount of chili flakes to your liking. If you prefer a milder soup, omit the chili flakes altogether.
  • Peanut Allergy: If you have a peanut allergy, you can substitute the peanut butter with tahini or sunflower seed butter.
  • Make Ahead: The satay soup base can be made ahead of time and stored in the refrigerator for up to 3 days. The beef can also be marinated ahead of time. Just cook the noodles and beef just before serving.
  • Freezing: The satay soup base can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating. I don’t recommend freezing the noodles or beef, as they can become mushy and lose their texture.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

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