Entree: United States – American Samoa – Sapasui

Serving Size: 6

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 1.5 lb (680 g) beef sirloin or flank steak, thinly sliced against the grain
- 8 oz (225 g) dried rice vermicelli noodles
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (~150 g)
- 4 cloves garlic, minced (~12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 8 oz (225 g) green beans, trimmed and cut into 1- to 2-inch (2.5–5 cm) pieces
- 2 medium carrots, julienned (~140 g)
- 4 cups (packed) green cabbage, thinly sliced (~200 g)
- 1 red bell pepper, thinly sliced (~150 g)
- 3 scallions (green onions), sliced on the diagonal (~45 g)
- 1/3 cup (80 ml) soy sauce (reduced-sodium if preferred)
- 1/4 cup (60 ml) low-sodium chicken or beef stock (or water)
- 2 tbsp (30 ml) oyster sauce (optional, for depth)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Optional garnish: chopped cilantro or extra sliced scallions and lime wedges for serving

Instructions

Short Description:
Sapasui is a Samoan-style stir-fry of thin vermicelli noodles with savory soy-based sauce, tender beef, and island vegetables, served as a hearty one-pan main dish. This version uses thin rice vermicelli, soy sauce, and common local vegetables for a balanced starch-protein-vegetable entree.

Regional Notes:
This American Samoa variation emphasizes vermicelli noodles (rather than thicker wheat noodles), straightforward soy-based seasoning, and local vegetables such as green beans and cabbage. Unlike mainland chop suey, sapasui often uses a looser, glossy sauce and is commonly served family-style from one pan.

1. Place the dried vermicelli in a large heatproof bowl and cover with very hot (but not boiling) water. Soak 4–6 minutes until pliable but not mushy, then drain and set aside.
2. Whisk together soy sauce, stock (or water), oyster sauce (if using), sesame oil, sugar, and black pepper in a small bowl; set sauce aside.
3. Heat 1 tablespoon (15 ml) vegetable oil in a large wok or deep skillet over high heat until shimmering. Add half the beef in a single layer and sear 1–2 minutes per side until browned but not fully cooked through. Remove to a plate and repeat with the remaining beef using the remaining 1 tablespoon (15 ml) oil. Return all beef to the plate.
4. In the same wok, reduce heat to medium-high and add the onion. Stir-fry 1–2 minutes until starting to soften, then add garlic and ginger and cook 30 seconds until fragrant.
5. Add green beans and carrots; stir-fry 2–3 minutes until they begin to soften but retain some bite. Add cabbage and bell pepper and stir 1–2 minutes more until cabbage wilts.
6. Return the seared beef to the wok along with any accumulated juices. Add the drained vermicelli and pour the prepared sauce evenly over the top.
7. Toss everything gently but thoroughly for 1–2 minutes so noodles and ingredients combine and the sauce begins to coat the noodles. Stir the cornstarch slurry to recombine and pour it into the wok, tossing constantly for another 1 minute until the sauce becomes glossy and slightly thickened. If the mixture seems dry, add up to 2 tbsp (30 ml) water or stock.
8. Taste and adjust seasoning with a splash more soy sauce or a pinch of sugar if needed. Stir in sliced scallions, then remove from heat.
9. Transfer to a large serving platter or bowls and garnish with extra scallions, cilantro, or lime wedges if desired. Serve hot as a complete main-course meal.