Authentic Hong Kong-Style Beef Satay Noodles Recipe

In Hong Kong this dish is known as satay, but it’s not like the Thai-style satay made with peanuts and turmeric. Hong Kong–style satay sauce (also called sa cha sauce) is dark brown in colour and less spicy. Though not a fancy dish, a bowl of this is one of the most popular things to order in a Hong Kong–style cafe.

This recipe is from cookbook A Day in Hong Kong by ArChan Chan. All photography © Alana Dimou.

Ingredients (Serves 4)

Marinade

Method

1.  To make the marinade, combine all the ingredients and tablespoons of water in a bowl. Add the beef and turn to coat well, then set aside to marinate for 30 minutes.
2.  In a small bowl, combine the sa cha sauce, sugar and 125 ml (½ cup) of water.
3.  Heat a frying pan over high heat. Add 1 tablespoon of the oil, then the beef and saute for 2 minutes or until almost cooked and just starting to brown. Transfer the beef to a bowl and set aside. Wipe out the pan and return to high heat. Heat the remaining oil, then add the garlic and shallot and saute for 30 seconds. Return the beef to the pan, followed by the sauce mixture. Reduce the heat to low and cook for about 2 minutes, until heated through and the beef has had time to absorb the flavour.
4.  Meanwhile, cook the noodles according to the packet instructions. Drain.
5.  Divide the noodles among serving bowls and top with the beef and sauce. Sprinkle with spring onion and sesame seeds and serve.