Serving Size: Two Bowls
(1) Beef Marinade
400g beef
2 tbsp soy sauce
2 tsp dark soy sauce
2 tsp sugar
3 tbsp water
1½ tsp cornstarch
1 tsp sesame oil
Instructions:
1. Cut the beef into thin slices.
2. Add light soy sauce, dark soy sauce and sugar. Mix well.
3. Add water in two to three successions into the beef. Mix well.
4. Stir in cornstarch.
5. Mix in sesame oil. Marinate for at least 15 minutes in the fridge and set aside.
(2) Satay Sauce
Half a garlic (chopped)
4 shallots (diced)
2tsp Huadiao wine
2 tbsp soy sauce
4 tsp dark soy sauce
2 tbsp peanut butter
2 tbsp store-bought Satay sauce (I used LKK here)
2 tbsp store-bought Sa Cha sauce
1 tbsp oyster sauce
2 tsp sugar
salt to taste
water (where necessary)
(3) Noodles and Chicken Broth Ingredients
2 neutral-flavored instant noodles
4 tsp chicken powder
1L water
Instructions
1. Heat up the wok on high heat and add in cooking oil. Stir-fry the beef slices until they just change color. Set aside.
2. Sauté minced garlic and shallots in the wok until fragrant.
3. Add wine and stirfry until the wine is evaporated.
4. Turn down the heat to medium. Add satay sauce, sa cha sauce, peanut butter and oyster sauce. Mix well.
5. If the sauce becomes too thick, add in a tbsp of water.
6. Then add soy sauce and sugar and stir well.
7. Taste and adjust the seasonings.
8. Return the beef slices to the wok to coat the satay sauce. Turn off the heat and set aside.
9. Add chicken powder and 1 liter of water into a pot. Cook the instant noodles until they are al dente. Drain the noodles but reserve the chicken broth.
11. In a big bowl, add in the noodles, satay beef and chicken broth. Voilà!
