• Beef Slices
  • Garlic, Onion – the aromatics
  • Satay Sauce
  • Peanut Butter
  • Oyster Sauce
  • Dark Soy Sauce
  • Water
  • Instant Noodle / Rice Vermicelli Noodle
  • OR a pack of Nissin instant noodles (any flavous)

For marinated the beef:

  • Salt
  • White Pepper
  • White Sugar
  • Light Soy Sauce
  • Sesame Oil


  • Mix beef with all the marinade ingredients. Marinate for 30 minutes to 1 hour.100 g Beef Slices,½ tsp White Pepper,1 tsp White Sugar, 1 tbsp Light Soy Sauce,1 tsp Sesame Oil,½ tsp Salt
  • Heat cooking oil in a pan/wok over medium-high heat. Cook the marinated beef slices until browned. Remove from pan/wok and set aside.1 tbsp Cooking Oil
  • In the same pan/wok, add more oil if needed and turn down to medium heat, cook garlic for 1-2 minutes until golden and fragrant.3 cloves Garlic
  • Add in chopped onions and cook for 5 minutes until golden and starting to soften.½ Onion
  • Mix together satay sauce, peanut butter, oyster sauce and dark soy sauce. Add into pan/wok and stir-fry for about 2 minutes.3-4 tbsp Satay Sauce,1 tsp Peanut Butter,1 tsp Oyster Sauce,1 tbsp Dark Soy Sauce
  • Stir in water and allow to bubble for 5 minutes until slightly reduced. Add more water (1-2 tbsp a time) if it gets too dry at any point.¼ cup Water
  • Toss the beef back into the pan/wok and stir-fry for a few minutes until combined. Remove from heat.
  • Prepare your noodles by making the chicken broth from chicken bouillon. Bring to a boil and add the softened rice vermicelli noodles. Alternatively, if using instant noodles, cook your noodles according to package instructions.1½ cup Chicken Broth*,1 bundle Rice Vermicelli Noodles*
  • Top the satay beef mixture over the noodle soup. Give it a little stir, garnish with spring onions and serve immediately.Spring Onions

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