Satay Beef Noodle Soup with Chili-Peanut Broth

By Sprig Originals ✓ · cooked up in Sprig

A saigon-style noodle soup where a homemade lemongrass, chili and peanut satay paste does all the heavy lifting. You bloom the paste in oil until it smells like toasted nuts and citrus, then stir it into a quick beef broth so a 45-minute weeknight bowl tastes like it simmered all afternoon. Thin-sliced sirloin cooks in the hot broth right in the bowl, and the whole thing gets finished with cucumber, herbs and crushed peanuts.

Ingredients

• 2 stalks lemongrass, tough outer layers removed, bottom 6 inches only
• 4 cloves garlic, peeled
• 2 large shallots, peeled and quartered
• 1 tablespoon peeled fresh ginger, chopped
• 1/3 cup neutral oil, such as canola or grapeseed
• 2 tablespoons Korean or Vietnamese coarse chili flakes (gochugaru or ớt bột)
• 1 teaspoon cayenne pepper, or more to taste
• 1 tablespoon Madras curry powder
• 1 teaspoon paprika
• 1/3 cup roasted unsalted peanuts, finely chopped
• 1 tablespoon toasted sesame seeds
• 1 tablespoon fish sauce
• 2 teaspoons granulated sugar

• 1 tablespoon neutral oil
• 1 yellow onion, halved
• 2 inch piece fresh ginger, halved lengthwise
• 8 cups low-sodium beef broth
• 2 star anise pods
• 1 cinnamon stick
• 2 tablespoons creamy peanut butter
• 2 tablespoons fish sauce, plus more to taste
• 1 tablespoon soy sauce
• 1 tablespoon palm sugar or light brown sugar
• 2 ripe plum tomatoes, cut into wedges
• 1 teaspoon kosher salt, plus more to taste

• 1 1/4 pounds beef sirloin or flank steak
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 14 ounces dried flat rice noodles (hủ tiếu or 1/4-inch banh pho)

• 2 cups bean sprouts
• 1 Persian cucumber, cut into thin matchsticks
• 1 cup Thai basil leaves
• 3 scallions, thinly sliced
• 1/3 cup roasted peanuts, roughly crushed
• 2 limes, cut into wedges
• Fresh cilantro sprigs, for garnish

Instructions

1. Freeze the beef for 20 to 30 minutes until firm at the edges, then slice it across the grain as thinly as you can manage, about 1/8 inch. Toss the slices with 1 teaspoon cornstarch, 1 teaspoon soy sauce and the sesame oil, cover, and refrigerate until serving.
2. Make the satay base: thinly slice the lemongrass, then pulse it in a food processor with the garlic, shallots and chopped ginger until finely minced, scraping the bowl once or twice. (By hand, mince everything as finely as possible — the paste should look like wet sand.)
3. Heat 1/3 cup neutral oil in a small saucepan over medium heat. Add the lemongrass mixture and cook, stirring often, for 8 to 10 minutes, until the moisture cooks off and the aromatics turn pale golden and fragrant. Do not let them brown hard or the paste will taste bitter.
4. Reduce the heat to low. Stir in the chili flakes, cayenne, curry powder and paprika and cook 60 to 90 seconds, just until the oil turns deep red and smells toasty. Add the chopped peanuts, sesame seeds, 1 tablespoon fish sauce and the granulated sugar, stir 1 minute more, then remove from the heat. You should have about 1 cup of satay paste. Set aside.
5. Start the broth: heat 1 tablespoon oil in a large pot over medium-high. Place the onion halves and ginger cut side down and char undisturbed for 4 to 5 minutes, until deeply browned in spots.
6. Add the beef broth, star anise and cinnamon stick. Bring to a boil, then reduce to a bare simmer and cook, partly covered, for 20 minutes to draw out the spice.
7. Fish out and discard the star anise and cinnamon (leave the onion and ginger or remove them, as you like). Whisk in the peanut butter until smooth, then stir in 5 to 6 tablespoons of the satay paste, the 2 tablespoons fish sauce, soy sauce, palm sugar and 1 teaspoon salt. Add the tomato wedges and simmer 5 minutes. Taste and adjust: it should be savory, gently sweet, nutty and warmly spicy. Keep at a strong simmer, about 200°F.
8. While the broth simmers, cook the rice noodles in a separate large pot of boiling unsalted water according to the package directions, usually 5 to 7 minutes, until fully tender but not mushy. Drain and rinse briefly under warm water to stop the cooking, then divide among four large bowls.
9. Bring the broth to a full rolling boil. Add half the sliced beef, stir to separate, and cook just 30 to 45 seconds until barely pink; lift it out with a spider or slotted spoon and drape over two bowls of noodles. Repeat with the remaining beef.
10. Ladle about 2 cups of boiling broth into each bowl, including a couple of tomato wedges. Top with bean sprouts, cucumber matchsticks, Thai basil, scallions, crushed peanuts and cilantro. Serve with lime wedges and the remaining satay paste on the table so everyone can dial up the heat.

Chef's tips

Nutrition (per serving, estimated)

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