Satay Beef Noodles
Satay Beef Noodles
Ingredients
For the Satay Paste
- 2 tablespoons vegetable oil, plus more as needed for cooking
- 1 yellow onion, chopped, divided for paste and stir-fry
- 4 cloves garlic, minced
- 1 stalk lemongrass, tough outer layers removed, roughly chopped
- 1/4 cup dried shrimp, soaked in warm water for 15 minutes, then drained
- 1 tablespoon Indian curry powder
- 1 tablespoon Malaysian curry powder
- 1 cup coconut milk
- 1 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon Yum Yum seasoning powder
- 2 tablespoons creamy peanut butter
For the Noodles
- 1 pound beef, thinly sliced and velveted (marinated with cornstarch, soy sauce, and oil)
- 1 cup carrots, julienned
- 1/2 yellow onion, sliced
- 12 ounces cooked egg noodles
- 2 tablespoons coconut milk, for stir-frying noodles
Instructions
- 1
Heat a wok over low heat. Add 2 tablespoons of vegetable oil, swirling to coat the bottom. Add half of the chopped yellow onion and all of the minced garlic. Cook slowly, stirring occasionally, for 5-7 minutes until softened and fragrant but not browned.
⏱️ 7 min
- 2
While the onion and garlic are cooking, combine the chopped lemongrass and drained dried shrimp in a blender. Blend until finely chopped into a paste.
⏱️ 3 min
- 3
Add the blended lemongrass and dried shrimp mixture to the wok with the onions and garlic. Continue to cook slowly, stirring frequently, for another 5 minutes.
⏱️ 5 min
- 4
Stir in the Indian curry powder and Malaysian curry powder. Continue to cook the mixture over low heat, stirring constantly, for 8-10 minutes. This slow cooking allows the spices to bloom and the oil to separate from the paste, indicating it's well-fried.
⏱️ 10 min
- 5
Pour in 1 cup of coconut milk. Stir until the mixture is well combined and forms a smooth sauce. Add the chicken powder, granulated sugar, and Yum Yum seasoning powder, stirring until dissolved.
⏱️ 3 min
- 6
Add the creamy peanut butter to the wok. Stir continuously until the peanut butter has melted completely into the sauce and the satay paste is smooth. Transfer the finished satay paste to a glass bowl and set aside.
⏱️ 2 min
- 7
Clean the wok and heat it over high heat until smoking. Add 1-2 tablespoons of fresh vegetable oil. Add the velveted beef and stir-fry quickly, moving it constantly to prevent sticking, until browned on all sides, about 2-3 minutes.
⏱️ 3 min
- 8
Add the julienned carrots and the remaining sliced yellow onion to the wok with the beef. Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp. Remove the beef and vegetables from the wok using a slotted spoon or strainer, allowing excess oil to drain. Set aside.
⏱️ 2 min
- 9
Add 2-3 tablespoons of the prepared satay paste back into the hot wok (add more or less to taste). Add 2 tablespoons of coconut milk and stir to combine.
⏱️ 1 min
- 10
Add the cooked egg noodles to the wok. Stir-fry vigorously, tossing the noodles to coat them thoroughly with the satay sauce and coconut milk, for 2-3 minutes.
⏱️ 3 min
- 11
Return the cooked beef and vegetables to the wok with the noodles. Toss everything together until well combined and heated through, about 1-2 minutes.
⏱️ 2 min
- 12
Serve the satay beef noodles immediately.
Kitchen Tools
Nutrition Facts (per serving)
For the Satay Paste
- 2 tablespoons vegetable oil, plus more as needed for cooking
- 1 yellow onion, chopped, divided for paste and stir-fry
- 4 cloves garlic, minced
- 1 stalk lemongrass, tough outer layers removed, roughly chopped
- 1/4 cup dried shrimp, soaked in warm water for 15 minutes, then drained
- 1 tablespoon Indian curry powder
- 1 tablespoon Malaysian curry powder
- 1 cup coconut milk
- 1 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon Yum Yum seasoning powder
- 2 tablespoons creamy peanut butter
For the Noodles
- 1 pound beef, thinly sliced and velveted (marinated with cornstarch, soy sauce, and oil)
- 1 cup carrots, julienned
- 1/2 yellow onion, sliced
- 12 ounces cooked egg noodles
- 2 tablespoons coconut milk, for stir-frying noodles
Instructions
- 1
Heat a wok over low heat. Add 2 tablespoons of vegetable oil, swirling to coat the bottom. Add half of the chopped yellow onion and all of the minced garlic. Cook slowly, stirring occasionally, for 5-7 minutes until softened and fragrant but not browned.
⏱️ 7 min - 2
While the onion and garlic are cooking, combine the chopped lemongrass and drained dried shrimp in a blender. Blend until finely chopped into a paste.
⏱️ 3 min - 3
Add the blended lemongrass and dried shrimp mixture to the wok with the onions and garlic. Continue to cook slowly, stirring frequently, for another 5 minutes.
⏱️ 5 min - 4
Stir in the Indian curry powder and Malaysian curry powder. Continue to cook the mixture over low heat, stirring constantly, for 8-10 minutes. This slow cooking allows the spices to bloom and the oil to separate from the paste, indicating it's well-fried.
⏱️ 10 min - 5
Pour in 1 cup of coconut milk. Stir until the mixture is well combined and forms a smooth sauce. Add the chicken powder, granulated sugar, and Yum Yum seasoning powder, stirring until dissolved.
⏱️ 3 min - 6
Add the creamy peanut butter to the wok. Stir continuously until the peanut butter has melted completely into the sauce and the satay paste is smooth. Transfer the finished satay paste to a glass bowl and set aside.
⏱️ 2 min - 7
Clean the wok and heat it over high heat until smoking. Add 1-2 tablespoons of fresh vegetable oil. Add the velveted beef and stir-fry quickly, moving it constantly to prevent sticking, until browned on all sides, about 2-3 minutes.
⏱️ 3 min - 8
Add the julienned carrots and the remaining sliced yellow onion to the wok with the beef. Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp. Remove the beef and vegetables from the wok using a slotted spoon or strainer, allowing excess oil to drain. Set aside.
⏱️ 2 min - 9
Add 2-3 tablespoons of the prepared satay paste back into the hot wok (add more or less to taste). Add 2 tablespoons of coconut milk and stir to combine.
⏱️ 1 min - 10
Add the cooked egg noodles to the wok. Stir-fry vigorously, tossing the noodles to coat them thoroughly with the satay sauce and coconut milk, for 2-3 minutes.
⏱️ 3 min - 11
Return the cooked beef and vegetables to the wok with the noodles. Toss everything together until well combined and heated through, about 1-2 minutes.
⏱️ 2 min - 12
Serve the satay beef noodles immediately.