沙嗲牛肉麵Satay Beef Instant Noodles

Prep 10 min·Cook 12 min·Rest 20 min

1. 1You're here
   Step 1.

   Slice the beef thinly across the grain.

   200 g Beef steak (rump or flank)

   Knife work

   Mum's tip媽媽小貼士

   Firm the beef in the freezer for 20 minutes first; it is much easier to slice thinly.
2. 2
   Step 2.

   Mix the beef with the bicarbonate of soda, light soy, sugar and marinade water until absorbed, then stir in the cornflour and leave to marinate.

   200 g Beef steak (rump or flank)¼ tsp Bicarbonate of soda1 tsp Light soy sauce½ tsp Sugar2 tbsp Water1 tsp Cornflour

   20 minMarinate
3. 3
   Step 3.

   Cut the onion into thin wedges. Mix the satay sauce, peanut butter, sauce sugar, evaporated milk and sauce stock in a bowl.

   ½ piece Onion2 tbsp Satay sauce (jar)1 tsp Smooth peanut butter1 tsp Sugar1 tbsp Evaporated milk60 ml Chicken stock or water

4. 4
   Step 4.

   Heat 1 tbsp oil in a wok over high heat, spread out the beef and fry until about 70% cooked. Remove.

   2 tbsp Cooking oil200 g Beef steak (rump or flank)

   1 minStir-fry
5. 5
   Step 5.

   Add the remaining oil and stir-fry the onion until soft.

   2 tbsp Cooking oil½ piece Onion

   Stir-fry
6. 6
   Step 6.

   Pour in the satay mixture and bubble until it thickens slightly, then return the beef and toss until just cooked and coated.

   2 tbsp Satay sauce (jar)200 g Beef steak (rump or flank)

   Stir-fry
7. 7
   Step 7.

   Meanwhile boil the noodles in the water until just loose, then drain.

   1.5 l Water (for boiling)2 pieces Instant noodles (seasoning sachets not needed)

   2 minBoil / blanch

   Mum's tip媽媽小貼士

   Boiling the noodles separately gets rid of the oily, waxy coating so the broth stays clean.
8. 8
   Step 8.

   Bring the chicken stock to the boil. Put the noodles in two bowls, pour over the stock and top with the satay beef.

   500 ml Chicken stock2 pieces Instant noodles (seasoning sachets not needed)200 g Beef steak (rump or flank)