Satay Beef Noodle Soup
Tender flank steak and chewy rice noodles in a rich, fragrant satay soup made fast with a pressure cooker for deep flavor in minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 17 oz Rice vermicelli noodles thin kind
- 1.10 lbs Flank steak sliced thin
- 1 teaspoon Vegetable oil neutral oil
- 7.5 cups Chicken broth low sodium or substitute beef broth
- 2.5 tablespoon Soy sauce regular
- 5.5 tablespoon Oyster sauce or vegetarian stir-fry sauce
- 0.5 tablespoon Sesame oil
- 0.25 teaspoon Baking soda
- Assorted Aromatics garlic, lemongrass, shallot, ginger powder, red chili
- 3 tablespoon Peanut butter smooth
- 2 tablespoon Lemongrass white parts only
- 3 tablespoon Brown sugar
Instructions
Instructions
- Slice flank steak against the grain into ¼-inch thin strips.
- Mix strips with baking soda, soy sauce, cornstarch, garlic powder, minced garlic, water, and oil. Marinate 15 minutes.
- Cook vermicelli noodles per package and set aside.
- Sear marinated beef in pressure cooker on medium heat until browned, set aside.
- Pour chicken broth into pot, bring to boil. Add soy sauce and oyster sauce, stir well.
- Let the soup simmer for 10–15 minutes uncovered; add seared beef back in.
- Lock lid and pressure cook for 3–5 minutes. Release steam when float valve rises.
- Divide noodles into bowls.
- Ladle beef and hot broth on top and serve immediately.
- Optional: garnish with additional fresh aromatics if desired.
Notes
Store leftovers in airtight containers. Keep noodles and broth separate to prevent sogginess. Soup flavor improves after a day in the fridge.