Satay Beef with Vermicelli Noodles

When it comes to making this dish, you can get the frozen thinly sliced beef for hot pot from Asian grocers for convenience. Make sure not to over-cook them. Briefly soak the vermicelli noodles until slightly softened, but don’t be too long as you will further cook them with other ingredients so that they won’t turn mushy.

Prep time: 10 mins
Cook time: 20 mins
Yield: 3 to 4 serves

Ingredients:

• 240 gm thinly sliced beef, thawed if frozen
• 2 cloves garlic, sliced
• 4 to 5 slices ginger
• 2 stalks spring onion, sectioned, green and white parts separated
• 1 small onion, shredded
• 2 Tbsp satay sauce
• 3 tsp peanut butter
• 1 ½ cup salt-reduced chicken stock or water
• ½ capsicum, julienned
• 100 gm vermicelli noodles / glass noodles, soaked and slightly softened
• 1 tsp sugar
• ½ tsp salt
• 1 red chilli, seeded, optional

Marinade:

• 1 Tbsp light soy sauce
• 1 tsp cornflour / corn starch
• 1 tsp sugar
• 1 Tbsp shaoxing wine
• 2 tsp sesame oil
• white pepper, to taste

Method:

1. Wipe dry the beef with kitchen paper. Cut the beef into two halves if they are too long. Mix with marinade. Set aside for 10 minutes.
2. Heat oil in a wok over medium-high heat. Place the beef in one single layer in the wok. Cook both sides until 70% done. Set aside.
3. In the same wok, add oil to sauté garlic, ginger and white part of spring onion. Add onion and stir fry until aromatic. Push the vegetables to the sides of wok. In the middle, add satay sauce and peanut butter. Saute until fragrant. Stir to combine.
4. Pour in the chicken stock. Bring it to boil. Add capsicum and vermicelli noodles. When it boils again, season with sugar and salt. Toss back the beef. Garnish with green part of spring onion and red chilli. Serve hot.

©2024 Christine's Recipes - https://en.christinesrecipes.com/