Entree: American Samoa – Southern Culinary Region – Sapasui (Samoan stir-fried glass vermicelli with beef and mixed 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 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 8 oz (225 g) cellophane (glass) vermicelli noodles
- 1 lb (454 g) beef sirloin, thinly sliced (approx. usable weight)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 tbsp (15 ml) grated fresh ginger
- 2 medium carrots, julienned, approx. 8 oz (225 g)
- 3 cups (240 g) green cabbage, shredded
- 2 stalks (approx. 2 oz / 60 g) green onions, sliced
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 2 tbsp (30 ml) ketchup or tomato sauce
- 1 cup (240 ml) beef or chicken broth, low sodium
- 1 tsp (5 ml) fish sauce (optional)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 1 lime or lemon, cut into wedges for serving

Instructions

1. Place the glass vermicelli in a large heatproof bowl, cover with hot tap water and soak 5–8 minutes until pliable but not fully soft; drain and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the sliced beef and sear quickly, 1–2 minutes per side until browned but not fully cooked through; remove beef and set aside.
3. Add remaining 1 tbsp vegetable oil and the sesame oil to the pan. Sauté the onion, garlic, and ginger over medium-high heat until the onion softens, about 2–3 minutes.
4. Add the carrots and cabbage and stir-fry 2–3 minutes until they begin to soften but remain crisp.
5. Return the beef to the pan. Stir in soy sauce, oyster sauce, ketchup, broth, fish sauce if using, sugar, and black pepper. Bring to a simmer.
6. Add the soaked vermicelli to the pan and toss gently to combine, allowing the noodles to absorb the sauce, about 1–2 minutes.
7. Stir in the cornstarch slurry and cook 1 minute more until the sauce thickens and coats the noodles and vegetables evenly.
8. Remove from heat, fold in sliced green onions, adjust seasoning to taste, and serve immediately with lime or lemon wedges.