Entree: Samoa – Sapasui (Vermicelli stir-fry with beef and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef chuck or sirloin, thinly sliced against the grain
- 8 oz (225 g) fine vermicelli noodles (cellophane/mung bean or thin rice vermicelli)
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium carrots, julienned (about 6 oz (170 g))
- 1 small head cabbage, shredded (about 12 oz (340 g))
- 3 scallions (green onions), sliced
- 1/4 cup (60 ml) soy sauce, more to taste
- 1 tbsp (15 ml) oyster sauce (optional, for depth)
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (balances soy)
- 1 tsp (5 ml) sesame oil (optional)

Show original ingredient measurements

- 1 lb (454 g) beef chuck or sirloin, thinly sliced against the grain
- 8 oz (225 g) fine vermicelli noodles (cellophane/mung bean or thin rice vermicelli)
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium carrots, julienned (about 6 oz / 170 g)
- 1 small head cabbage, shredded (about 12 oz / 340 g)
- 3 scallions (green onions), sliced
- 1/4 cup (60 ml) soy sauce, more to taste
- 1 tbsp (15 ml) oyster sauce (optional, for depth)
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (balances soy)
- 1 tsp (5 ml) sesame oil (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Soak the vermicelli according to package directions until pliable (usually 5–10 minutes), then drain and set aside.
2. Heat 2 tablespoons (30 ml) vegetable oil in a large wok or skillet over high heat. Add the sliced beef and stir-fry until browned but not fully cooked, about 2–3 minutes. Remove and set aside.
3. Add the remaining 1 tablespoon (15 ml) oil to the wok. Sauté the onion, garlic, and ginger until fragrant and the onion is translucent, about 2 minutes.
4. Add the carrots and cabbage and stir-fry until they begin to soften, about 3–4 minutes.
5. Return the beef to the wok. Stir in soy sauce, oyster sauce (if using), sugar, and black pepper. Pour in the stock and bring to a simmer to meld flavors.
6. Add the drained vermicelli, using tongs or chopsticks to lift and mix the noodles into the sauce and vegetables so they absorb the liquid. If the mixture seems dry, add up to 1/4 cup (60 ml) more stock or water.
7. Stir in the cornstarch slurry and simmer briefly until the sauce thickens and coats the noodles, about 1 minute. Finish with sesame oil if using.
8. Remove from heat, garnish with sliced scallions, and serve hot—commonly with steamed rice or on its own as a satisfying main.

1. Soak the vermicelli according to package directions until pliable (usually 5–10 minutes), then drain and set aside.
2. Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat. Add the sliced beef and stir-fry until browned but not fully cooked, about 2–3 minutes. Remove and set aside.
3. Add the remaining 1 tablespoon oil to the wok. Sauté the onion, garlic, and ginger until fragrant and the onion is translucent, about 2 minutes.
4. Add the carrots and cabbage and stir-fry until they begin to soften, about 3–4 minutes.
5. Return the beef to the wok. Stir in soy sauce, oyster sauce (if using), sugar, and black pepper. Pour in the stock and bring to a simmer to meld flavors.
6. Add the drained vermicelli, using tongs or chopsticks to lift and mix the noodles into the sauce and vegetables so they absorb the liquid. If the mixture seems dry, add up to 1/4 cup (60 ml) more stock or water.
7. Stir in the cornstarch slurry and simmer briefly until the sauce thickens and coats the noodles, about 1 minute. Finish with sesame oil if using.
8. Remove from heat, garnish with sliced scallions, and serve hot—commonly with steamed rice or on its own as a satisfying main.