Stir-fried Beef Slices with Satay Sauce and Vermicelli 沙嗲牛肉粉絲
A popular Hong Kong café (cha chaan teng) classic, this dish features tender beef slices stir-fried with bouncy vermicelli noodles in a rich, fragrant satay sauce. It's incredibly satisfying and full of flavor.
Hong Kong
Beef
Under 30 min
Nutrition (per serving)
452kcalCalories
28.5gProtein
38.2gCarbs
18.5gFat
2.1gFiber
658mgSodium
Ingredients
- 300g Beef sirloin or flank steak, thinly sliced against the grain
- 100g Dried vermicelli noodles
- 1/2 Yellow onion, sliced
- 1/2 Green bell pepper, sliced
- 2 cloves Garlic, minced
- 2 tbsp Cooking oil
- For Beef Marinade:
- 1 tbsp Light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp Cornstarch
- 1 tsp Cooking oil
- 1/4 tsp Baking soda (optional, for tenderizing)
- For Satay Sauce Mixture:
- 3 tbsp Satay sauce (store-bought or homemade)
- 1 tsp Sugar
- 1/2 tsp White pepper
- 100ml Water or chicken broth
Steps
- Marinate beef slices with light soy sauce, Shaoxing wine, cornstarch, cooking oil, and baking soda (if using) for at least 15 minutes.
- Soak vermicelli noodles in hot water for 5-7 minutes until softened. Drain well and set aside.
- In a small bowl, whisk together satay sauce, light soy sauce, sugar, white pepper, and water/chicken broth to create the satay sauce mixture.
- Heat cooking oil in a wok over high heat. Stir-fry marinated beef until just browned, about 1-2 minutes. Remove beef from wok and set aside.
- Add remaining cooking oil to the wok. Add minced garlic, sliced onion, and sliced bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly softened.
- Add the drained vermicelli noodles to the wok. Pour in the prepared satay sauce mixture. Toss well to combine and coat the noodles and vegetables with the sauce.
- Return the cooked beef slices to the wok. Stir-fry everything together for another 1-2 minutes until heated through. Serve hot.
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