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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold beef firmly with fingers curled inward like a claw to prevent the knife blade from slipping and cutting your fingers.
Slice 300g fresh beef brisket thin slices against the grain and set aside on cutting board.
Watch out
Slice beef against the grain, otherwise it will become tough and chewy when cooked.
Wash hands thoroughly with soap before and after handling raw beef to avoid cross-contamination.
Place beef into a bowl. Mix 2g salt, 1g sugar, 2g chicken powder, 2g baking soda, and black pepper with a little water in a small bowl, then mix into beef. Gradually add 80g water in 4-5 portions, massaging in one direction until water is absorbed; mix in 4g potato starch, then seal with 1 tbsp oil.
Watch out
Do not add water too quickly at once
divide into 4-5 portions and massage until absorbed, otherwise the water will seep out
Heat 2 tbsp oil in wok, sauté 10g minced ginger for 2 seconds, then add 20g diced onion. Stir in 15g minced shallots and 15g minced garlic until golden and aromatic, then add half diced bird's eye chili and 1/2 tsp crushed black pepper.
local_fire_departmentMedium-high heat, about 1-2 minutesWatch out
Onions have high sugar content and should be sautéed first with ginger
garlic and shallots burn easily, so add them later and stir quickly
Add 2 tbsp satay sauce, 1/2 tsp curry paste, 1 tbsp chunky peanut butter, 1 tsp sesame paste, 1 full tsp hoisin sauce, 2 tsp oyster sauce, and 1 tsp paprika to wok. Sauté over medium heat until fragrant, oil separates, and sauce bubbles smoothly.
local_fire_departmentMedium heat, about 2 minutesWatch out
Do not add water too early
the sauce pastes must be slowly sautéed over medium heat first to release their full aroma
Pour 200g water into wok, stir well and bring to boil. Season with 2 tsp sugar and 1 tsp chicken powder, then add 1 tsp dark soy sauce to adjust the color to dark brown. Simmer briefly and turn off heat.
local_fire_departmentMedium heat, about 2 minutesWatch out
Dark soy sauce is used only for coloring
add a little bit gradually, as adding too much will make the sauce bitter and too dark
Oil is extremely hot when smoking; place beef gently to avoid hot oil splatter.
In a small wok, heat 1 tbsp oil until white smoke appears, turn off heat, place beef slices in a single layer (about 10-12 pieces), then turn to low heat and pan-fry bottom until slightly charred.
local_fire_departmentPreheat high, then low heat for about 1 minuteWatch out
Do not overload the pan with beef
overlapping slices won't sear properly and will release unwanted water
Scoop several spoonfuls of satay gravy over the pan-fried beef, simmer over low heat for 30 seconds until the sauce thickens and coats the beef tightly.
local_fire_departmentLow heat, about 30 secondsWatch out
Do not add cornstarch slurry
the satay sauce and peanut butter will thicken naturally, adding slurry will spoil the texture
Be careful when pouring boiling noodles and hot soup into serving bowl to avoid scalding splashes.
Pour sesame oil packet into serving bowl. Boil water in pot (just enough to cover noodles), add noodle block and seasoning powder packet. Boil for 30-40 seconds until noodles loosen, pour noodles and soup into bowl, top with satay beef, sauce, and chopped green onions.
local_fire_departmentHigh heat, about 40 secondsWatch out
Do not overcook noodles
boil over high heat for 30-40 seconds just until loosened, otherwise they will lose their chewy texture in hot soup
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