Satay Beef Cheong Fun 沙爹牛柳腸粉

Fresh rice noodle rolls topped with tender sliced beef in a rich and aromatic satay sauce. A classic Hong Kong dim sum and street food delight.

Nutrition (per serving)

Ingredients

• 300g Beef Tenderloin, sliced
• 500g Fresh Rice Noodle Rolls (Cheong Fun)
• 4 tbsp Satay Sauce (store-bought paste)
• 50ml Coconut Milk
• 100ml Water or Chicken Stock
• 1 tsp Sugar (for sauce)
• 1 tbsp Light Soy Sauce (for sauce)
• 1 tbsp Oyster Sauce (for sauce)
• 1 tsp Cornstarch (for slurry)
• 2 tbsp Water (for cornstarch slurry)
• 2 tbsp Cooking Oil
• 1 stalk Spring Onion, chopped (for garnish)
• 1 tbsp Light Soy Sauce (for marinade)
• 1 tsp Oyster Sauce (for marinade)
• 0.5 tsp Sugar (for marinade)
• 1 tsp Cornstarch (for marinade)
• 0.25 tsp Baking Soda
• 1 tsp Sesame Oil
• 1 tbsp Water (for marinade)

Steps

1. Slice the Beef Tenderloin against the grain into thin pieces. Marinate with Light Soy Sauce (marinade), Oyster Sauce (marinade), Sugar (marinade), Cornstarch (marinade), Baking Soda, Sesame Oil, and Water (marinade) for at least 15 minutes.
2. Steam the Fresh Rice Noodle Rolls (Cheong Fun) for 3-5 minutes until soft. Cut into desired lengths.
3. Heat Cooking Oil in a pan over medium-high heat. Add the marinated Beef Tenderloin and stir-fry until about 80% cooked. Remove from pan and set aside.
4. In the same pan, add Satay Sauce, Coconut Milk, Water or Chicken Stock, Sugar (for sauce), Light Soy Sauce (for sauce), and Oyster Sauce (for sauce). Bring to a simmer, stirring constantly.
5. Mix Cornstarch (for slurry) with Water (for cornstarch slurry) to create a slurry. Pour the slurry into the simmering satay sauce, stirring until it thickens to your desired consistency.
6. Add the cooked Beef Tenderloin back into the satay sauce. Toss to coat evenly. Pour the satay beef mixture over the steamed Fresh Rice Noodle Rolls (Cheong Fun). Garnish with chopped Spring Onion. Serve immediately.

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