Sa cha beef noodles

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 (sa cha sauce) is dark brown in colour and less spicy. This is one of the most popular things to order in a Hong Kong-style cafe.

Sa cha beef noodles Credit: Alana Dimou

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 300 g beef tenderloin (or any cut for quick-cooking), cut into thin strips
• 100 g (⅓ cup) sa cha sauce (see Notes)
• 1 tsp caster sugar
• 3 tbsp canola oil (or other cooking oil)
• 1 garlic clove, finely chopped
• 1 red shallot, finely chopped
• 340 ginstant noodles
• sliced spring onion, to serve
• toasted sesame seeds, to serve

Marinade

• 1 tbsp light soy sauce
• 1 tsp caster sugar
• 2 tsp cornflour
• 1 tbsp canola oil

Marinating time: 30 minutes

Instructions

1. To make the marinade, combine all the ingredients and 2 tablespoons 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 water.
3. Heat a frying pan over high heat. Add 1 tablespoon oil, then the beef and saute for 2 minutes 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. Add the beef, followed by the sauce mixture. Reduce the heat to low and cook for about 2 minutes, or 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 and sprinkle with spring onion and sesame seeds.

Notes
• For a healthier version, use rice vermicelli instead of instant noodles.

• Sa cha sauce is available in Asian grocery stores.

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.