Mi siram sapi - yellow noodles with beef

Ingredients

• 200 gcooked yellow noodles
• 1 tbspgarlic oil
• 1 tbsplight soy sauce
• ½ tsppepper
• 1onion
• 3 clovesgarlic
• 100 gbeef fillet
• 5beef meatballs
• ½ tbsplight soy sauce
• 1 tspfish sauce
• 5 stemschoy sum
• 100 gbean sprouts
• ½ tspsalt
• ½ tsppepper
• 500 mlwater
• 2 tbspcornflour
• 2 tbspwater
• 1spring onion
• 1 tspsesame oil
• 2 tbspoil

Instructions

1. 1

   Season the noodles

   Mix the cooked yellow noodles with the garlic oil, 1 tbsp light soy sauce and ½ tsp pepper.

2. 2

   Prepare the ingredients

   Slice the beef thinly and cut the meatballs into pieces. Chop the choy sum and spring onion, mince the garlic and slice the onion into strips. Mix the cornflour with 2 tbsp water until dissolved.

3. 3

   Fry onion and garlic

   Heat 2 tbsp oil in a pan and fry the onion and garlic for 3 minutes.

4. 4

   Cook the filling

   Add the beef and fry briefly. Add the meatballs, then the choy sum and bean sprouts; cook for 3 minutes.

5. 5

   Simmer the sauce

   Stir in ½ tbsp light soy sauce, the fish sauce, ½ tsp pepper and ½ tsp salt. Add 500 ml water and cook until the beef is tender.

6. 6

   Thicken and serve

   Stir in the cornflour mixture to thicken the sauce. Pour it over the noodles and serve.

What is mi siram sapi?

Mi siram sapi is an Indonesian noodle dish whose name describes noodles served with a poured-over beef sauce. It brings together yellow noodles, sliced beef, meatballs and vegetables in a savoury broth.

This version keeps the noodles separately seasoned and finishes them with a thickened sauce. That makes each serving easy to assemble while giving the toppings a saucy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while the beef and meatballs contribute protein and the cooking oils add fat. To balance the plate, serve the bowl with extra non-starchy vegetables, such as cucumber or leafy greens.

Prepare the noodles separately

Noodle coating: Toss the cooked noodles with garlic oil, soy sauce and pepper before making the topping. This adds flavour throughout rather than leaving the noodles plain beneath the sauce.

Serving: Keep the noodles ready while the sauce cooks, then pour the topping over them while hot.

Get the beef and vegetables ready

Beef: Slice the fillet thinly so it cooks more quickly and is easy to eat alongside the noodles. Cut the meatballs into pieces for a more even mix of toppings.

Vegetables: Chop the choy sum and spring onion, and keep the bean sprouts ready to add with the greens. Slice the onion and mince the garlic before heating the pan.

Build flavour in the pan

Aromatics: Fry the onion and garlic in the oil for the stated 3 minutes before adding the beef. This gives them time to soften and flavour the cooking oil.

Seasoning: Add the soy sauce, fish sauce, salt and pepper after the meatballs and vegetables. Stir them through before adding the water.

Thicken the sauce smoothly

Cornflour mixture: Dissolve the cornflour in 2 tbsp water before it goes into the pan. A smooth mixture is easier to stir into the cooking liquid than dry cornflour.

Texture: Add the mixture to the sauce and stir until it thickens enough to coat the toppings. Pour it over the noodles while still hot.

Serve it as a complete meal

The noodles, beef, meatballs and vegetables make this a substantial bowl on their own. For extra freshness, serve with a simple cucumber salad or additional greens alongside.

Divide the noodles between four servings and distribute the beef, meatballs and vegetables evenly so each bowl gets some of the toppings.

Recipe notes & tips

• Have all the vegetables and seasonings prepared before you start frying.
• Slice the beef across the grain into thin pieces for a tender bite.
• Dissolve the cornflour completely in the measured water before adding it to the pan.
• Stir the sauce as it thickens so the cornflour does not settle at the bottom.
• Pour the sauce over the noodles just before serving to keep the dish hot.

Variations

• Add chilli: Stir sliced fresh chilli into the aromatics for a hotter sauce.
• Use another green: Replace choy sum with pak choi, cut into pieces.
• Change the noodles: Use another cooked wheat noodle if yellow noodles are unavailable.
• Add more sprouts: Increase the bean sprouts for extra crunch in each bowl.
• Finish with spring onion: Scatter the chopped spring onion over the finished bowls.

Common mistakes to avoid

• Cutting the beef too thickly: Thin slices cook more evenly and are easier to eat.
• Adding dry cornflour: Mix it with the 2 tbsp water first to avoid lumps.
• Overcooking the bean sprouts: Add them with the choy sum and cook for the stated 3 minutes.
• Skipping the noodle seasoning: Toss the noodles with garlic oil, soy sauce and pepper before serving.
• Pouring in the cornflour mixture without stirring: Stir it through the sauce as it thickens.

How to store

Refrigerate leftover noodles and sauce in separate airtight containers for up to 3 days. Reheat the sauce in a pan until piping hot, adding a splash of water if it has thickened too much, and warm the noodles separately before combining.

Frequently asked questions