Sapasui - Samoan Chop Suey Recipe | Make It Tonight

Craving a dish that’s both hearty and bursting with flavor? Look no further than Sapasui, the incredible Traditional Samoan-Style Chop Suey Recipe! This isn't just any chop suey recipe; it's a beloved staple in Samoan households, known for its tender meat, crisp vegetables, and a deliciously savory sauce that coats every strand of noodle. If you’ve been searching for an easy beef stir fry recipe that delivers on taste without demanding hours in the kitchen, you've hit the jackpot. We'll guide you through making this satisfying meal, perfect for a busy weeknight or a cozy family dinner. Get ready to master a simple yet impressive dish that will quickly become a favorite!

Ingredients

• For the Beef:
• 1.5 lbs beef chuck steak, flank steak, or sirloin, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp black pepper
• For the Vegetables:
• 1 tbsp vegetable oil (or olive oil)
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated (optional, but highly recommended for flavor)
• 2 cups shredded green cabbage
• 1 large carrot, julienned or thinly sliced
• 1 cup sliced celery
• 1 red bell pepper, thinly sliced (optional)
• For the Stir Fry Sauce:
• 1/2 cup low-sodium soy sauce
• 1/4 cup chicken or beef broth
• 2 tbsp brown sugar (packed)
• 1 tbsp rice vinegar (optional, for a touch of tang)
• 1 tsp sesame oil
• 1 tbsp cornstarch, mixed with 2 tbsp cold water (slurry)
• For the Noodles:
• 6 oz vermicelli or glass noodles, prepared according to package directions (usually soaked in hot water until tender, then drained)
• For Garnish (Optional):
• Fresh chopped green onions
• Sesame seeds

Directions

1. Prep the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, and black pepper. Toss well to coat and set aside to marinate for at least 15 minutes while you prep the other ingredients. Slicing the beef chuck meat against the grain is key to tenderness!
2. Prepare the Vegetables: Thinly slice your onion, mince your garlic, grate the ginger (if using), shred the cabbage, julienne the carrot, and slice the celery and bell pepper. Having all your veggies ready makes the stir fry process smooth and quick.
3. Make the Stir Fry Sauce: In a separate small bowl, whisk together the 1/2 cup soy sauce, chicken or beef broth, brown sugar, rice vinegar (if using), and 1 tsp sesame oil. Set aside. When you’re ready to thicken the sauce, you'll add the cornstarch slurry.
4. Cook the Beef: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until beautifully seared and browned, but still slightly pink in the middle. Remove the beef from the pan and set aside. Don't overcook it!
5. Cook the Vegetables: Add a little more oil to the wok if needed. Toss in the sliced onion and minced garlic (and grated ginger, if using). Stir-fry for 1-2 minutes until fragrant. Add the carrots, celery, and bell pepper (if using) and stir-fry for another 3-4 minutes until they start to soften but are still crisp-tender. Finally, add the shredded cabbage and cook for 1-2 minutes until just wilted.
6. Combine Everything: Return the cooked beef to the wok with the vegetables. Give your prepared stir fry sauce a quick whisk, then pour it over the beef and vegetables. Bring the sauce to a gentle simmer.
7. Thicken the Sauce & Add Noodles: Stir the cornstarch slurry one more time to ensure it's well mixed, then slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Add the drained vermicelli or glass noodles to the wok, tossing everything gently until the noodles are well coated with the savory sauce and heated through.
8. Serve: Ladle your delicious Sapasui into bowls. Garnish with fresh green onions and sesame seeds, if desired. This simple recipe for beef is traditionally served with white rice, but it's fantastic on its own or with brown rice.