Hong Kong Style Satay Beef Noodle Soup

Place 200g sliced beef into a bowl, add 2 tsp soy sauce, 1 tsp sugar, and a pinch of white pepper. Mix well. Knead while adding 80ml water gradually until completely absorbed. Add 2 tsp cornstarch to bind, then finish by mixing in 2 tsp cooking oil.

Cover the seasoned beef and chill in the refrigerator for 1 hour to marinate and tenderize.

Heat 1 tbsp oil in a pan over high heat until smoking. Add the marinated beef and stir-fry quickly until browned and cooked through, then remove immediately to a plate.

In a small bowl, add 3 tsp soy sauce, 3 tsp sugar, a pinch of white pepper, and 100ml water. Stir until fully combined.

In another bowl, mix 5 tsp satay sauce and 2 tsp peanut butter until smooth.

Peel and crush 2 cloves of garlic, then finely mince.

Add 1 tbsp cooking oil to a pan, sauté the minced garlic over medium-low heat until fragrant, then add the satay peanut paste and stir-fry briefly. Pour in the prepared soy liquid mixture and bring to a boil over high heat.

Once sauce is boiling, add the cooked beef and stir briefly until sauce thickens and coats the beef. Drizzle in 0.5 tsp sesame oil for aroma, stir through and immediately turn off heat.

Place 2 prepared instant noodle sheets into a bowl, ladle the warm satay beef along with rich sauce on top, and serve hot.