Step by step

Method

4 steps

1. 1

   Slice ¾–1 pound beef (sirloin, flank, or chuck eye) thin against the grain; partially frozen meat cuts easier. Mix a quick sate paste: 2–3 tablespoons sate/satay chili sauce or chili oil paste, 1 tablespoon minced lemongrass if you have it, 3 minced garlic cloves, 1 teaspoon sugar, and 1 tablespoon oil.

2. 2

   Build broth: heat 1 tablespoon oil in a pot, soften ½ onion 3 minutes, stir in half the sate paste 30 seconds until fragrant and brick-red. Add 5–6 cups beef or chicken stock, 1–2 tablespoons soy or fish sauce. Simmer 10 minutes — broth should smell spicy-savory with a peanutty or chili depth depending on your sate brand.

3. 3

   Cook 8–12 ounces egg noodles or rice noodles until just tender; drain. In a screaming-hot skillet, flash-sear the beef with remaining sate paste 1–2 minutes until browned outside and still pink-ish inside — don't stew it in the pot or it'll gray.

4. 4

   Divide noodles into bowls, ladle hot spicy broth over, top with beef, bean sprouts, green onion, cilantro, and lime. Optional: a spoon of peanut butter whisked into a ladle of broth for creamier sate. You want spicy-aromatic beef noodle soup — tender slices, chili heat, noodles that drink the broth.