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Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers inward when holding the beef to prevent the cleaver from cutting your fingers.
Slice fresh beef across the grain into thin slices totaling about 300g, and set aside.
Watch out
Always slice beef across the grain, otherwise it will be as chewy as rubber bands.
Soak the sliced beef in warm water for 2 to 3 minutes, drain in a strainer, and repeat once more to thoroughly draw out blood.
Watch out
Do not soak in warm water for too long, about 2 to 3 minutes is enough, otherwise nutrients will be lost.
Use paper towels to thoroughly pat dry the drained beef until the surface is completely dry.
Watch out
The beef must be thoroughly dried, otherwise the marinade will not cling to the surface.
Wash hands thoroughly after handling raw meat to prevent cross-contamination.
Mix light soy sauce 2 tbsp, oyster sauce 2 tbsp, sugar 2 tsp, cornstarch 3 tsp, white pepper powder 0.5 tsp, and chicken broth powder 0.5 tsp into a marinade. Pour into the beef in three batches, massaging for 2 minutes each time until fully absorbed.
Watch out
Add the marinade gradually so the beef slowly absorbs the liquid, otherwise pouring it all at once will fail to coat it.
Chop 1 shallot, mince 2 cloves of garlic, and dice 1 scallion, then set aside.
Watch out
Chop aromatics to an even size so they release flavor simultaneously when stir-frying.
In a bowl, mix satay sauce 3 tbsp, shrimp paste 0.5 tbsp, and curry paste 0.5 tbsp. In another bowl, mix water 150ml, sugar 0.5 tsp, light soy sauce 1 tbsp, oyster sauce 1 tbsp, dark soy sauce 0.5 tsp, and satay sauce 3 tsp.
Watch out
Accurate ratios are needed when mixing sauces, otherwise the satay soup base will be too salty or bland.
Add dark soy sauce 1 tsp, cornstarch 1 tsp, and cooking oil 2 tsp to the marinated beef, massage for 2 minutes, and seal the surface with oil to lock in moisture.
Watch out
Must finish by coating the beef surface with oil, otherwise the meat will become dry and tough when stir-frying.
Oil is extremely hot when adding to the wok, be careful when adding meat to avoid hot oil splatters.
Heat wok, add cooking oil, add marinated beef and pan-fry on high heat for 30 seconds until one side changes color, flip, and cook until about 70% cooked (semi-raw inside), then remove and set aside.
local_fire_departmentHigh heatWatch out
Never cook the beef all the way through, remove it when about 70% cooked, otherwise it will become overcooked when reheated later.
Be careful when moving the hot wok to avoid oil splashing.
Turn to low heat, add minced shallots, garlic, and scallion whites into the wok to sauté, then add satay sauce 3 tbsp, shrimp paste 0.5 tbsp, and curry paste 0.5 tbsp, stirring constantly until fragrant and bubbling.
local_fire_departmentLow heatWatch out
Turn to low heat and stir constantly after adding sauces, otherwise they will easily burn and turn bitter.
Splash cooking wine 1 tbsp along the edge of the wok, then pour in the mixed satay sauce, simmering slowly until fragrant and slightly thickened.
local_fire_departmentMedium-low heatWatch out
Pour wine along the rim of the wok, otherwise the alcohol aroma will not vaporize instantly with high heat.
Return the 70% cooked beef back into the wok, stir-fry evenly so the beef heats through in the satay sauce and is coated with gravy, then plate.
local_fire_departmentMedium-low heatWatch out
Do not heat the beef for too long after returning to the wok, otherwise it will become tough and lose its tenderness.
Be careful when handling boiling hot noodle soup to avoid burns.
Boil 2 packs of instant noodles and place in a bowl, then generously spoon the cooked satay beef with gravy on top of the noodles to complete the dish.
Watch out
Do not overcook the instant noodles, keeping a chewy texture pairs best with the rich satay beef.
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