-
Preparation
1 hour 30 minutes
-
Difficulty
Easy
Beef Satay Noodles is a delicious dish of the Chinese with rich flavors, savory broth, and appealing taste. Let’s get cooking today to prepare this delicious noodle dish for your family!
Ingredients for Beef Satay Noodles Serves 4
Beef brisket 150 g Beef fillet 400 g Dry noodles 300 g Satay chili 80 g Peanut butter 80 g Satay sauce 150 g Beef bones 1 kg Onion 1 bulb Ginger 10 g Pork fat 20 g
Types of accompanying vegetables: basil, mint, cucumber, starfruit, green banana, and tomato (Depending on taste)
Seasonings: salt, rock sugar, seasoning powder, garlic
Tools: bowls, spoon and chopsticks, pot
Tips for choosing good ingredients:
How to choose and buy noodles
- Choose noodles that have a natural opaque white color from rice flour; the noodles should be moderately soft, not too chewy.
- You can use packaged noodles instead of fresh noodles as well.
- To enjoy this dish properly, use large noodles that are nearly the same size as pho noodles, buy dry noodles and then blanch them until cooked.
How to choose good beef
- Choose small, tender pieces of beef with a bright red color, the meat should not be smooth (unless it is young beef), with small white tendons and bright yellow fat. Do not buy large and tough pieces. If you press the beef and it doesn’t stick to your hand and has no bad smell, it is good beef.
- Female beef is usually tastier than male beef. The best is still the young beef because it is tender, with white fat and smooth fibers.
- If the beef has a pale green color or has round white spots between the fibers, it may have parasites or be spoiled. Beef showing signs of dark color, dark yellow fat indicates old beef, which will be tough, yellow bones, poor meat elasticity, mushy meat, and a slimy surface is sick beef, not good. These are types of meat that should not be purchased to ensure safety.
How to prepare Satay Beef Hủ Tiếu
-
Prepare and simmer beef bones
Blanch the beef bones in boiling water to clean and reduce the odor. Clean the onion and cut it in half. Clean the ginger and slice it thinly.
Put 1 kg of blanched beef bones into a pot, add 1.5 liters of filtered water, 1 halved onion, 10g of sliced ginger, season with 5g of salt, and 10g of rock sugar, then bring to a boil over medium heat.
When the water boils, reduce the heat, skim off the foam, and continue to simmer the beef bones for about 1 hour to extract the sweetness, regularly skimming off the foam to keep the broth clear. If you have time, you should cook the beef bones for 2 to 4 hours for a sweeter broth.
-
Cook the beef and season the broth
Peel and finely chop 10g of garlic. Clean and drain 150g of beef brisket, then cut it into bite-sized pieces.
Place a pot on the stove, turn on medium heat, and add the chopped pork fat to render the oil, then add 10g of minced garlic and sauté until fragrant.
Add the beef brisket to the pot and stir-fry until browned. Season with 150g of satay sauce, 80g of chili paste, and 80g of peanut butter, stirring well to combine the seasonings with the beef.
Add 1 liter of the prepared beef bone broth to the pot, stir well to dissolve the seasonings, and bring to a boil over medium heat. Season with 1 tablespoon of seasoning powder, 1 tablespoon of rock sugar, adjusting to taste as preferred.
Tip: You should use pork fat instead of cooking oil during the preparation to create a natural fatty flavor for the broth. If not available, you can substitute with 2 tablespoons of cooking oil.
-
Blanch the noodles
When purchasing noodles, separate them to loosen the strands. If the noodles are too long, you can use scissors to cut them into bite-sized pieces, about 20 – 30 cm. Then, soak the noodles in a bowl of cold water for 5 to 10 minutes. Use your hands to squeeze the noodle strands; as soon as they are soft, remove them immediately. Do not leave them too long as they will become mushy.
Prepare a pot of boiling water with a pinch of salt and a little cooking oil, and quickly blanch the noodle strands in the boiling water, then immediately remove the noodles and place them in a bowl of cold water. Wait for about 2 minutes for the noodles to cool down, then take them out and put them in a bowl. Doing this will ensure the noodles are chewy and not mushy.
Tip: Do not blanch the noodles in the broth as it will make the broth sour. You should boil a small pot of water to blanch the noodles. Blanching in really boiling water will prevent the noodles from becoming mushy. Add a little cooking oil or fried shallots to the blanching water to keep the noodles from sticking together and to make them glossy.
-
Final Product
Clean the beef and slice it thinly. Prepare a small pot of boiling water, and briefly blanch the beef in the boiling water until it is medium rare.
The vegetables include basil, mint, cucumber, starfruit, green bananas, and tomatoes, all cleaned and cut into bite-sized pieces.
Transfer the blanched noodles to a bowl, add the fresh vegetables and the medium-rare beef, then ladle the satay broth on top. Add a little chopped scallion and coriander on top to complete the dish.
The delicious satay beef noodle soup features soft and chewy noodles, accompanied by a fragrant and rich broth with the aroma of peanut butter, sweet and tender beef, and a flavorful broth that is truly enticing. Let’s enjoy it right away!
See more:
Unique and delicious satay noodles are really easy to make, right? Let’s get in the kitchen and cook this delicious dish for your family. Wish you success!
*Refer to images and recipes from cooky.vn.
