Satay Beef Vermicelli Noodles

Course Dinner, Lunch

Cuisine Chinese, Hong Kong

Keyword beef, cha chaan teng, hong kong, hong kong style cafe, noodles, satay, vermicelli

Servings servings

Author Lokness

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 very little 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 for thin noodles or 7 - 8 minutes for thick noodles, stirring often to separate the noodles. Drain and rinse under running water for 10 seconds. 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.

For the beef, other than flank steak, you can also use flap meat or skirt steak. When cutting the beef, make sure you cut them against the grain. That way, the meat will be much more tender. Also, try to cut them thin.
Vermicelli rice noodles can be bought from Asian supermarkets or Amazon. There're thin ones and thick ones like. Either will work. For cooking time, best to follow the instruction on noodle package. 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.