• 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

Instructions:

• 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