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Beef Sapasui

Traditional Samoan Beef Noodle Recipe

10

Serves

10 mins

Prep Time

35 mins

Cook Time

Regina Wypych

Recipe author

Regina Wypych

Sapasui is a firm favourite at any Samoan feast and is always made in large quantities, food after all is not only made for eating, but for sharing and giving away. Sapasui is not an authentically traditional Samoan dish, it was derived from chop suey which was carried across the Pacific ocean to Samoa by early Chinese settlers. We know every Samoan aiga (family) will have their own version of this recipe, so feel free to mix it up.

To view the recipe in Samoan click here.

Sapasui is a firm favourite at any Samoan feast and is always made in large quantities, food after all is not only made for eating, but for sharing and giving away. Sapasui is not an authentically traditional Samoan dish, it was derived from chop suey which was carried across the Pacific ocean to Samoa by early Chinese settlers. We know every Samoan aiga (family) will have their own version of this recipe, so feel free to mix it up.

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Ingredients

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1kg Quality Mark chuck steak

can also use gravy or rump steak

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3 large packets vermicelli noodles

about 750g

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3-4 tbsp peanut oil

can also use canola or vegetable oil

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1 cup soy sauce

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1 onion

quartered and sliced

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1 garlic bulb

i

peeled and crushed

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7cm knob fresh ginger

peeled and grated

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2 spring onions

i

finely chopped

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1/2 red capsicum

i

finely chopped

Method

For the Sapasui

To Serve

1

Trim of any fat and cut beef into small bite size pieces.

2

Place vermicelli noodles in a large bowl and cover with hot water to soften – set aside. Note some people prefer to use cold water.

3

In the largest pot you have, add 2 tablespoons of oil and sauté onion, garlic and ginger over a medium heat. Once softened add 1 more tablespoon of oil and the beef pieces and cook until meat is just cooked through. This might take 10-15 minutes.

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4

Once meat is cooked through add 1 cup of water and then enough soy sauce to cover the meat. Cook for 5-6 minutes

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5

While meat is cooking cut the vermicelli with kitchen scissors so they are in shorter pieces, and then drain.

6

Add vermicelli one handful at a time to the beef and stir well after each addition. Keep stirring so that it doesn’t catch on the bottom. This helps the vermicelli brown evenly.

7

Once all vermicelli is added, add more water (1-2 cups) so the sapasui looks wet but not soupy.

8

Cover and cook for 5-6 minutes, stirring often so it doesn’t burn. The finished sapasui should not look dry or watery but somewhere in between.

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9

Taste and add more soy sauce if needed

More info

Nutrition Information per Serving (269gg)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1903 (455)kJ

Protein

28.4g

Total Fat

10.4g

Saturated Fat

2.7g

Carbs

59g

Sugars

3.8g

Sodium

1842mg

Iron*

2.9mg

* Percentage of recommended daily intake (Aust/NZ)

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