Saturday, 12 January 2013

Hot Beef Noodle Satay Soup

This is one of our favorite soups and so easy to make. I fell in love with this soup many years ago and have developed this recipe over the years and feel I have re-created an excellent version,hope you like it too!!


2 litres chicken broth
10 oz or 300mls Hoisin sauce
5 oz or 150mls Korean Barbeque Sauce
2 oz or 60 mls Satay Peanut Sauce
½ Cup finely chopped or crushed peanuts
1 teaspoon tomato paste
2 teaspoon chili oil
Sriracha hot chili sauce
2 pounds thinly sliced beef tenderloin (do not substitute)
1 peeled and chopped english cucumber
Approximately 3 cups bean sprouts
¼ cup chopped green onions
Fresh cilantro for garnish
1 bag medium rice noodles, cooked.

I always buy my beef tenderloin for this soup in one large cut instead of individual steaks as it is easier to slice. I slice the beef when it is partially frozen to ensure I get nice thin pieces.
In a large soup pot add chicken broth,Hoisin sauce,Korean BBQ sauce,Satay sauce,tomato paste,peanuts,chili oil, hot sauce and beef. Cook until the beef is no longer pink and the soup is nice and hot.
Bring a large pot of water to a boil and cook rice noodles.
Chop cucumber and green onions.
To serve: In a large soup bowl place desired amount of noodles. Add soup. top with cucumbers, bean sprouts and green onions.Cilantro to garnish.

Slice partially frozen steak thinly.

Add all the ingredients to the pot and cook beef until no longer pink.
Boil rice noodles.

Clean and rinse bean sprouts.

Chop green onions and rinse cilantro

Peel and chop cucumber.

Drain noodles.
Place noodles in a large soup bowl, top with soup and add vegetables.

1 comment:

  1. Hey, this recipe looks amazing. I just wanted to ask, how much sriracha sauce should I add?