In a bowl, combine the thinly sliced beef with soy sauce, cornstarch, baking soda, cooking oil, water, sugar, and white pepper. Mix well and let it marinate for at least 10 minutes.
Heat cooking oil in a wok or pan over medium heat. Sauté minced garlic and shallot until fragrant, about 1-2 minutes. Add satay paste and stir-fry for 1 minute until aromatic.
Pour in the chicken broth, then add peanut butter, evaporated milk, soy sauce, and sugar. Bring to a gentle simmer, stirring until well combined and smooth. Taste and adjust seasoning if needed.
In a separate pot, bring water to a boil. Cook instant noodles according to package instructions (usually 2-3 minutes). In the last minute of cooking, add the choy sum to blanch until tender-crisp. Drain well.
Add the marinated beef slices to the simmering satay sauce. Cook for 1-2 minutes until the beef is just cooked through and tender. Do not overcook.
Place the drained noodles and blanched choy sum into serving bowls. Ladle a generous amount of the satay beef and sauce over the noodles. Pour in the hot broth to your desired level. Garnish with chopped spring onions and serve immediately.
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