Noodle soup with beef saté

Name: Noodle soup with beef saté
Cuisine: China
Ingredients: 800 g/1 lb 12 oz boiled plain noodles; 200 g/7 oz bok choi, cut into 2.5 cm/1 inch pieces; 1.5 litres/2½ pints hot beef stock; 3.5 cm/1½ inch piece fresh root ginger, peeled and minced; 2 fat garlic cloves, peeled and minced; 2 red chillies, cut into thin rings (deseeded if you like); 1 red onion or shallot, peeled and finely chopped; 300 g/11 oz fillet steak, trimmed and cut into thin strips, about 2.5 cm/1 inch long; 1 dessertspoon cornflour; zest of ½ lemon; 2 tablespoons caster sugar; 2 tablespoons oyster sauce; 4 tablespoons Chinese curry powder; 4 tablespoons light soy sauce; 4 tablespoons sake, rice wine or dry sherry; 10 tablespoons peanut (saté) paste; 6 tablespoons coconut cream; vegetable oil, for stir-frying

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 dessertspoon cornflour
300 g/11 oz fillet steak, trimmed and cut

Asia
Europe
China
Italy
Mediterranean
Pasta
Soup

Method

Mix the cornflour with a little vegetable oil to a smooth paste in a bowl, then add the beef strips, turn to coat in the mixture and marinate in the fridge for 1 hour.
Heat a wok, add a little oil and stir-fry the onion, chilli, garlic and ginger until soft.
Add the ingredients for the soup base and stir-fry until evenly mixed, then add the stock and