Why You’ll Love This Recipe

Combines the creamy, nutty taste of satay with a warming broth
Quick and easy to prepare on the stovetop
Balanced with fresh veggies and customizable spice levels
Perfect for a cozy dinner or impressing guests
Gluten-free when using rice noodles and tamari instead of soy sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200g beef (sirloin or flank, thinly sliced)
200g rice noodles
1 tablespoon cooking oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 bell pepper (red or green), chopped
2 cups beef broth
2 tablespoons soy sauce
1 tablespoon peanut butter
1 tablespoon chili paste or sauce (adjust to taste)
1 teaspoon brown sugar
Fresh cilantro leaves (for garnish)
Chopped peanuts (for garnish)
1-2 red chilies, sliced (for garnish)
Lime wedges (for serving)
Salt and pepper to taste

Directions

Prepare the Rice Noodles:
Cook rice noodles according to package instructions. Drain and set aside.
Heat the Oil:
In a large pot or wok, heat cooking oil over medium-high heat.
Sauté Aromatics:
Add minced garlic and sliced onion. Sauté until fragrant and translucent, about 2-3 minutes.
Cook the Beef:
Add sliced beef, season with salt and pepper, and stir-fry until browned and cooked through, about 3-5 minutes.
Add Vegetables:
Stir in chopped bell pepper and cook for 2 minutes until slightly softened.
Make the Soup Base:
Pour in beef broth. Add soy sauce, peanut butter, chili paste, and brown sugar. Stir well to combine.
Simmer:
Bring the soup to a gentle simmer. Taste and adjust seasoning with more soy sauce or chili paste as desired. Simmer for 5-10 minutes to meld flavors.
Serve:
Divide rice noodles among bowls. Ladle the hot beef soup over noodles.
Garnish:
Top with fresh cilantro, chopped peanuts, and sliced red chilies.
Add Lime:
Serve with lime wedges to squeeze over before eating.

Servings and Timing

Servings: 3-4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Variations

Use chicken or tofu instead of beef for a different protein.
Add other veggies like bok choy, mushrooms, or carrots.
Adjust chili paste for more or less spice.
Swap peanut butter for almond butter for a nutty twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop or microwave until warmed through.
For best texture, add fresh garnishes and lime wedges after reheating.

FAQs

Can I use dried rice noodles?

Yes, just cook them according to package instructions before serving.

How spicy is this soup?

The chili paste controls the heat; adjust to your preferred spice level.

Can I make this vegan?

Use vegetable broth, tofu instead of beef, and a plant-based peanut butter.

What type of peanut butter is best?

Smooth peanut butter blends best into the broth for a creamy texture.

Can I prepare the soup base ahead?

Yes, make the broth mixture ahead and add fresh beef and noodles when ready to serve.

How do I prevent the noodles from sticking?

Rinse cooked noodles with cold water and toss with a little oil if not serving immediately.

Can I freeze leftovers?

Freezing is not recommended as noodles may become mushy.

What sides go well with this soup?

Simple sides like steamed greens or spring rolls complement it nicely.

Can I add coconut milk?

Yes, adding coconut milk will create a creamier, richer broth.

How can I make the soup thicker?

Add a cornstarch slurry (cornstarch mixed with cold water) to the simmering broth.

Conclusion

Satay Beef Noodle Soup offers a perfect balance of savory, spicy, and nutty flavors in a comforting bowl. Easy to make and packed with fresh ingredients, it’s an excellent choice for a quick weeknight meal or when you crave something both hearty and flavorful. This recipe is sure to become a go-to favorite in your kitchen.

Satay Beef Noodle Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Satay Beef Noodle Soup combining tender beef slices with a savory peanut-infused broth, fresh vegetables, and soft rice noodles for a flavorful, gluten-free meal.

Author: Amy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3-4 servings
Category: Soup
Method: Stovetop cooking
Cuisine: Asian Fusion
Diet: Gluten Free

Instructions

Cook rice noodles according to package instructions. Drain and set aside.
Heat cooking oil in a large pot or wok over medium-high heat.
Add minced garlic and sliced onion. Sauté until fragrant and translucent, about 2-3 minutes.
Add sliced beef, season with salt and pepper, and stir-fry until browned and cooked through, about 3-5 minutes.
Stir in chopped bell pepper and cook for 2 minutes until slightly softened.
Pour in beef broth. Add soy sauce, peanut butter, chili paste, and brown sugar. Stir well to combine.
Bring soup to a gentle simmer. Adjust seasoning with more soy sauce or chili paste if desired. Simmer for 5-10 minutes to meld flavors.
Divide rice noodles among bowls. Ladle hot beef soup over noodles.
Garnish with fresh cilantro, chopped peanuts, and sliced red chilies.
Serve with lime wedges to squeeze over before eating.