Hong Kong Satay Beef Noodles 沙爹牛肉麵

Ingredients

• 240 g Flank steak (, thin sliced)
• 2 pkg Nissin Demae Ramen (, beef flavor)
• 1 Shallot (, chopped)
• 2 cloves Garlic (, chopped)
• 2 tsp Shaoxing wine
• 2 tbsp Oil
• 1 tsp Light soy sauce
• ½ tsp Dark soy sauce
• 1 tbsp Oyster sauce
• ½ tsp Sugar
• 2 tsp Cornstarch
• ½ Large egg (, beaten)
• 25 ml Water
• 2 tsp Oil
• 3 tbsp Chinese barbeque sauce ( aka Sha Cha sauce)
• 2 tbsp Peanut butter
• 1 tbsp Oyster sauce
• 1 tsp Shrimp paste ((fermented))
• 1 tsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 1 tsp Curry powder ( or curry paste)
• 1 tsp Chaozhou chili oil
• 100 ml Water

Steps

1. 1

   Slice the beef against the grain into thin slices

2. 2

   Soak the sliced beef in water for 5 minutes, rinse and squeeze dry

3. 3

   Let the flank steak dry in a colander for 30 minutes

4. 4

   After 30 minutes, in a mixing bowl, add 1 tsp light soy sauce, ½ tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar, 2 tsp cornstarch and ½ a beaten egg. Mix well

5. 5

   Add 25 ml of water in 3 intervals to the beef and mix with your hands. Squeeze the beef gently to help it absorb the water. Mix until the water has been absorbed. Will take around 3 minutes

6. 6

   Add 2 tsp of oil to the beef and mix well. Let the beef marinate for 60 minutes

7. 7

   In a bowl, combine 3 tbsp of Chinese barbeque sauce, 2 tbsp peanut butter, 1 tbsp oyster sauce, 1 tsp shrimp paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp curry paste (if using curry powder, do not add yet), 1 tsp Chaozhou chili oil and 100 ml water. Mix well

8. 8

   After the beef has marinated for at least 60 minutes, check to see if there is any water in the bottom of the bowl. If so, just pour it out.

9. 9

   In a wok, using high heat, heat up the wok

10. 10

    Add 2 tbsp oil and add beef. Try to make a single layer. Do not stir for the first 30 seconds

11. 11

    After 30 seconds, flip the beef over and let it cook for another 10 seconds. Then start stirring. Cook the beef until it’s 70% cooked

12. 12

    Turn down the heat and remove the beef from the wok, leaving the oil

13. 13

    Turn the heat to medium-high. Add the shallots to the wok. If there isn’t enough oil, add another 1 tbsp of oil

14. 14

    Add garlic to the wok. Stir fry until aromatic.

15. 15

    If using curry powder, add it to the wok and stir-fry everything together

16. 16

    Add the sauce mixture. Bring to a simmer. Turn heat down to low

17. 17

    Boil water in a pot to make instant noodles.

18. 18

    Add the beef into the wok and mix well just before putting the noodles into the boiling water

19. 19

    Follow the cooking instructions on the instant noodle package. For Nissin Demae Ramen, I suggest only cooking them for 90 seconds for an al dente texture

20. 20

    As soon as you put the noodles and some of its soup into a bowl, use a ladle to scoop the beef and sauce on top of the noodles

21. 21

    Serve immediately