Satay Beef Vermicelli Noodles is the easiest and tastiest 30-minute noodle dish you have been looking for! Tender beef slices and soft vermicelli rice noodles perfectly soak up the savory and creamy satay sauce. Great for lunch or dinner.
Do you love noodles? I love them dearly, especially stir-fry noodles. On a typical night in Hong Kong, my mom would cook 2 dishes, a soup and rice. But if my mom came home late from work, she would make something quick, like a noodle dish. That’s when I cheered and got very excited. Noodle dishes are always flavorful, because they must cook in some kind of sauce, seasoning or soup.
When Bryan and I visited Hong Kong in February, I requested my favorite stir-fry vermicelli noodles months ahead from my mom. That was made with ground beef, choy sum and Sacha sauce. Unfortunately, Bryan and I got sick and didn’t have appetite for anything. That didn’t happen at the end. At the same time, I also requested my god mother to make me her version of vermicelli noodles. It was made with pork, cabbage, carrot and mushroom. Luckily, Bryan and I felt much better at that point. And as I wish, I got to have that amazing noodles that I remember and love! I love noodles and I really should cook them more often.
This satay beef vermicelli noodles came out amazing. Not only it is quick to make, there are lot of flavors, from the creaminess of the peanut butter to the fragrant shallot and garlic flavors. Very tasty! The satay sauce I used is from Lee Kum Kee. The secret to a good satay dish is to sauté the satay sauce with peanut butter for a bit in a hot skillet to release the flavors before adding other ingredients. It will guarantee an aromatic and flavorful dish. For the beef, I used flank steak. The meat was thinly sliced and remained tender. Vermicelli noodles are thin rice noodles. They cook for just a few minutes in boiling water. When cooking the noodles, wiggle them to separate for even cooking. Drain them and put them in serving plates. Top with tender beef and satay sauce. This dish is savory and very comforting! I promise you will fall in love with this!
Satay Beef Vermicelli Noodles
Yield 2 servings
- 4 garlic cloves (minced)
- ¾ pound flank steak (cut into 1/8 x 2 inch slices)
- 4 ounces vermicelli rice noodles
- vegetable oil
- 4 tablespoons satay sauce
- 1 tablespoon smooth peanut butter
- 1 tablespoon sugar
- 5 teaspoons soy sauce
- ½ teaspoon sesame oil
- 200 millimeter water
- couple pinches of ground white pepper
- In a small bowl, mix the satay sauce and peanut butter together. Set aside.
- In a medium bowl, combine sugar, soy sauce, sesame oil, water and white pepper. Set aside.
- Bring a medium pot of water to a boil.
- Meanwhile, in a large nonstick skillet over medium-high heat, add 1 tablespoon vegetable oil. Add beef and saute until no longer pink. Transfer the beef (with juice) to a medium bowl. Wipe the skillet clean with paper towels.
- Add the noodles into the pot of boiling water. Cook for 2 – 3 minutes, stirring often to separate the noodles. Drain and cut them roughly into 3 parts with a pair of scissors. Divide the noodles into 2 serving bowls.
- In the same large skillet over medium-high heat, add ½ tablespoon oil. Add garlic and cook for 1 minute. Add the satay and peanut butter mixture. Stir and cook for 1 minute. Pour in the soy sauce mixture. Bring to a boil and cook for 2 minutes. Put the beef back and cook for 2 more minutes. Transfer the beef and sauce to the serving bowls over the noodles. Serve immediately.
- When cutting the beef, make sure you cut them against the grain. That way, the meat will be much more tender.
- Vermicelli rice noodles can be bought from Asian supermarkets or Amazon. After the noodles are drained, don't forget to cut them into 3 parts. So the noodles ain't too long and they are easy to eat.
- The satay sauce that I used is Lee Kum Kee’s Satay Sauce. It can be bought from Chinese supermarkets or Amazon.
(Adapted from Eat and Travel Weekly)
Courses Lunch, Dinner
Cuisine Chinese, Hong Kong