SAMOAN CHOP SUEY
If you've never tried Samoan Chop Suey, I suggest you have a go, this dish is rich in flavour with loads of garlic, ginger and soy, the meat is tender and the vermicelli noodles take on the flavour of the juices and are heavenly. This is a fabulous dish to have in winter as it's very hearty and warming, I however, eat it year round! Traditional Chop Suey has pork AND beef in it, but being on a new lifestyle mission, I only use the lean beef. This makes quite a large amount of Chop Suey, but you're in luck, it freezes well in air tight containers!
Ingredients - serves 8 - 10
500g of lean rump steak 4 rashers of lean bacon, chopped 2 tablespoons of olive oil 2 medium red onion, chopped 6 cloves of garlic, chopped 1 tablespoon fresh grated ginger 1 1/2 cups beef stock, low salt cracked black pepper 1/2 cup dark low salt soy sauce 250g vermicelli (Longkou is the best brand, it doesn't go mushy) Remove the excess fat from the rump steak and slice into strips (see finished dish picture to get an idea of size). Season with cracked black pepper. In a large stock pot heat 2 tablespoons of olive oil over medium heat. Add the onion, ginger and garlic and cook until the onions are soft. Add the rump steak and cook until browned then add the bacon and cook for 2 minutes. Turn down the heat, add the beef stock and top up with hot water until the meat is just covered. Simmer until the steak is tender (around 20-30 minutes) and then turn off the heat. Place the vermicelli into a large bowl and pull apart slightly, cover with boiled water and soak for around three minutes until the vermicelli is soft, drain the water and place the vermicelli into the stock pot with the beef. Add the soy sauce and fold the vermicelli through the rump steak taking care not to mash the noodles. Serve with basmati rice and garnish with chopped spring onions. HELPFUL TIP: Do not soak the vermicelli until needed otherwise they will become water logged. |
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