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Hong Kong Quick Satay Beef with Silver Pin Noodles

groups4 servingsspeedMediumcountertopsPrep: 40 minsskilletCook: 10 minsscheduleTotal: 50 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningGlutenwarningPeanutswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Active Cooking
00:03:23

Pour 1L of chicken broth into a small pot and heat until warm. Add 200g satay sauce, 300g peanut butter, 60g tomato paste, 40g curry paste, 10g curry powder, and 10g dark soy sauce, stirring gently to disperse.

local_fire_departmentLow heat, about 1 minute
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Watch out

Do not let the sauce boil vigorously yet, otherwise the peanut butter will sink to the bottom and burn.

Ingredients:chicken broth (1 l)satay sauce (200 g)chunky peanut butter (300 g)tomato paste (60 g)curry paste (40 g)curry powder (10 g)dark soy sauce (10 g)
Tools:saucepanspoon
02
Preparation
00:05:20

In a small bowl, combine 20g flour with 20ml cooking oil. Stir vigorously with a spoon for about 20 seconds until completely smooth with no lumps, resembling condensed milk, then pour into the satay pot.

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Watch out

Mix the flour with oil instead of water, otherwise it will clump easily and the sauce may turn watery over time.

Ingredients:all-purpose flour (20 g)Cooking oil (20 ml)
Tools:bowl
03
Active Cooking
00:06:44

Place the pot over high heat and whisk continuously for about 2 minutes. Bring to a full boil until the sauce becomes thick, smooth, and heavily coats the back of a ladle, then remove from heat.

local_fire_departmentHigh heat, about 2 minutes
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Watch out

You must whisk constantly while bringing to a boil, otherwise the sauce will scorch at the bottom within seconds and taste bitter.

Tools:ladlewhisk
04
Preparation
00:09:32
warningStay safe

Keep knife sharp and hold meat firmly while slicing raw meat to avoid slipping and cutting fingers.

Rinse and pat dry 300g beef shank. Trim off the thick white fascia tendon on top with a knife, then slice diagonally into even 1-2mm thin slices (or butterfly slices).

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Watch out

Beef shank contains tendons and must be sliced very thinly, otherwise it will be tough and hard to chew after cooking.

Ingredients:beef shank (300 g)
Tools:chef's knifecutting board
05
Waiting Time
00:10:10
warningStay safe

Wash hands thoroughly with soap after handling raw beef to prevent cross-contamination.

Place sliced beef in a wide plate. Add 15ml light soy sauce, 3g salt, and 5g cornstarch, mixing well. Add 50ml water in batches, massaging vigorously until fully absorbed and the surface looks glossy with water sheen. Finish with 15ml cooking oil to seal, and let marinate for 30 minutes.

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Watch out

Ensure all water is completely absorbed before adding the oil seal

adding oil too early prevents hydration, making the beef dry

Ingredients:beef shanklight soy sauce (15 ml)Salt (3 g)cornstarch (5 g)water (50 ml)Cooking oil (15 ml)
Tools:plate
06
Active Cooking
00:13:12

Heat 5ml cooking oil in a pan, add 400g silver pin noodles and stir-fry. When noodles become semi-translucent, drizzle with 5ml light soy sauce. Add 100g bean sprouts and fry for 1 minute, then add 50g flowering chives and another 5ml light soy sauce, stir-frying on high heat for 1 minute until crisp-tender. Transfer and spread evenly onto the bottom of a serving claypot or plate.

local_fire_departmentMedium-high heat, about 3 minutes
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Watch out

Do not overcook bean sprouts and chives, otherwise they will release excess moisture and make the noodles soggy.

Ingredients:Cooking oil (5 ml)silver pin noodles (rat noodles) (400 g)light soy sauce (10 ml)bean sprouts (100 g)flowering chives (50 g)
Tools:spatulaFrying pan
07
Active Cooking
00:14:52
warningStay safe

Hot oil may splatter when adding beef to high heat; stand slightly sideways and keep a safe distance.

Wipe the pan clean, add 15ml cooking oil, and fry 20g ginger slices and 20g garlic slices on low heat until fragrant. Add 100g sliced shallots and cook until softened and translucent. Turn to medium-high heat, add the marinated beef shank, and stir-fry briskly until no longer red and medium-well (just fully cooked).

local_fire_departmentLow heat to medium-high, about 2 minutes
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Watch out

Never leave beef shank medium-rare

the tendon fascia must be just fully cooked through to be tender and springy, otherwise it remains rubbery

Ingredients:Cooking oil (15 ml)ginger (20 g)Garlic (20 g)shallot (100 g)beef shank
Tools:spatulaFrying pan
08
Active Cooking
00:16:03

Ladle 2 to 3 generous scoops (about 200ml) of the prepared hot satay sauce over the cooked beef. Toss rapidly over high heat until every beef slice is thickly coated in glossy gravy, then turn off heat immediately. Spoon the satay beef over the bed of silver pin noodles to serve.

local_fire_departmentHigh heat, about 30 seconds
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Watch out

Turn off heat as soon as the sauce coats the beef evenly

cooking too long will toughen the beef and cause the sauce to burn

Ingredients:satay saucebeef shanksilver pin noodles (rat noodles)
Tools:ladleserving dish

groceryAll Ingredients

beef shank300 g
satay sauce200 g
chunky peanut butter300 g
curry paste40 g
curry powder10 g
tomato paste60 g
dark soy sauce10 g
chicken broth1 l
all-purpose flour20 g
Cooking oil60 ml
silver pin noodles (rat noodles)400 g
bean sprouts100 g
flowering chives50 g
shallot100 g
ginger20 g
Garlic20 g
light soy sauce25 ml
Salt3 g
cornstarch5 g
water50 ml

blenderAll Tools Needed

saucepanspoonbowlladlewhiskchef's knifecutting boardplatespatulaFrying panserving dish