Entree: Tokelau – Sapasui (Pacific-style glass-noodle stir-fry with beef and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 1 lb (454 g) beef sirloin, thinly sliced across the grain
- 8 oz (225 g) dried glass noodles (cellophane/vermicelli)
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tsp (10 g) fresh grated ginger
- 2 medium carrots, julienned, approx. 8 oz (225 g)
- 2 cups (140 g) shredded green cabbage
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tbsp (15 ml) fish sauce or Maggi seasoning (optional)
- 1 cup (240 ml) beef broth or water
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to form a slurry
- 2 tsp (10 ml) toasted sesame oil
- 3 green onions, sliced, approx. 1 oz (28 g)
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) salt or to taste
- Lime wedges for serving (optional)

Instructions

1. Soak the glass noodles in hot water according to package directions until pliable, about 5–8 minutes; drain and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a large wok or deep skillet over high heat. Add the beef and sear quickly until browned but not fully cooked, about 2–3 minutes; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pan. Sauté the onion, garlic, and ginger until fragrant and the onion begins to soften, about 2–3 minutes.
4. Add the carrots and cabbage and stir-fry until just tender, about 3–4 minutes.
5. Return the beef to the pan with the drained noodles. Pour in the soy sauce, oyster sauce (if using), fish sauce (if using), and beef broth. Toss everything to combine and bring to a gentle simmer.
6. Stir in the cornstarch slurry to thicken the sauce, cooking 1–2 minutes until glossy and the beef is cooked through.
7. Remove from heat and finish with sesame oil, sliced green onions, salt, and pepper. Serve hot with lime wedges if desired.