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Satay beef fried noodles

Name: Satay beef fried noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: Rump steak 200 g; Light soy sauce 1 tbsp plus 1 tsp; Sugar 2 tsp; Peppercorn, chiefly white a pinch; Cornflour 1 tsp; Cooking oil 4 tbsp; Satay sauce 2 tbsp, 30 g; Peanut butter 1 tbsp; Sesame oil ½ tsp; Instant noodles 2 cakes; Onion ½; Bean sprouts 75 g; Spring onion / scallion 2; Garlic 2 cloves; Shallots 2

沙嗲牛肉炒麵

Stir-fryNoodlesLunchDinnerWeeknightOne pot, one mealMediumhands-on 20 min · start to finish 40 min

“The wok has to be hot. It is the breath of the wok that makes it.”

Ingredientsserves 2

街市Rump steak· sliced thin across the grain200 g

雜貨舖Light soy sauce· the tablespoon for the marinade, the teaspoon for the sauce1 tbsp plus 1 tsp

雜貨舖Sugar· one for the marinade, one for the sauce2 tsp

百子櫃Peppercorn, chiefly white· ground white pepper, a little in the marinade and in the saucea pinch

雜貨舖Cornflour· cornflour, for the marinade1 tsp

雜貨舖Cooking oil· one to seal the marinade, three for the wok4 tbsp

雜貨舖Satay sauce· Hong Kong satay sauce, or sha cha with peanut butter; cafés make it both ways2 tbsp, 30 g

雜貨舖Peanut butter· crunchy, for texture1 tbsp

雜貨舖Sesame oil· for the sauce½ tsp

雜貨舖Instant noodles· Doll or Nissin noodle cakes without the sachet; or 300 g ho fun, or oil noodles2 cakes

街市Onion· sliced½

街市Bean sprouts75 g

街市Spring onion / scallion· in lengths2

街市Garlic· minced2 cloves

街市Shallots· sliced2

Method

Marinate the beef with a tablespoon of soy, a teaspoon of sugar, white pepper, two tablespoons of water and the cornflour until the water is absorbed, seal with a tablespoon of oil and rest twenty minutes. Mix the satay sauce, peanut butter, a teaspoon of soy, the sesame oil, a teaspoon of sugar, white pepper and four tablespoons of water in a cup for the sauce.
Cook the instant noodles two minutes in boiling water (or loosen ho fun as for beef ho fun); drain and spread out to dry.
Heat the wok, add two tablespoons of oil, spread the beef in one layer, leave it thirty seconds, toss once, and lift out at seventy percent.
One tablespoon of oil, then the shallot, garlic and onion for one minute. The jar sauce needs working up: fried with shallot and garlic, with a little sugar and water, it turns thick and fragrant.
Pour in the sauce and let it bubble thirty seconds; noodles in, and toss one to two minutes until every strand is coated and catching at the edges.
Beef back in, then the sprouts and spring onion; thirty seconds and plate.
The soup version (沙嗲牛肉公仔麵, the café's breakfast): stir the sauce into two cups (500 ml) of stock, bring to the boil, drop in the beef for one minute and pour over cooked instant noodles.

Take care

Contains peanut (peanut butter, and most satay and 沙茶 jars), fish and crustacean (沙茶 sauce contains dried fish and shrimp; read the label), soy and wheat (soy sauce, noodles, the sauce) and sesame. The beef is sliced thin and cooks through in the toss.

The story

Satay beef is the café's morning and its lunch in one sauce: fried, it is lunch; in soup over instant noodles, it is breakfast. It has its own fan club, U Food's list of ten shops being drawn from a Facebook group, the 沙爹牛肉麵關注組; the sauce is Southeast Asian by name and Chaozhou by jar, which is Hong Kong all over. Hong Kong people in Australia say it is the breakfast taste they miss most, and the reason is the jar, which is why the note on buying it matters.

Same counter

Dry-fried beef ho fun

Singapore noodles

Supreme soy fried noodles

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.