With some experience, you’ll know how you like it. Stir in the other cup of dark soy sauce…and if you think your chop suey needs more colour (let’s just say it does) maybe add even more soy sauce.
Sapasui should be nice and slippery, never dry. If you’re stirring the beef and see that it’s beginning to get dry at the bottom, add some of the noodle’s soaking water.We might need it.) Mix the vermicelli into the beef… mmmmmm… I can already smell it from here. Pull the vermicelli out of the hot water and add it to the beef (but don’t throw out the soaking water just yet. The meat should be tender by now (try it out, and check if it needs more salt, while you’re at it).(I like my noodles fairly long, but if you like them shorter, by all means cut some more). As soon as the noodles have softened, grab a scissors and make two cuts into the handfulls of noodles. Do a quick rinse of the vermicelly spools then place them in a wide bowl and cover with hot water from the tap (not boiling water).After about 10 minutes, mix the onions, ginger and garlic into the beef, then cover the pot again and let simmer for another 10 minutes (until the beef is tender). Put the lid on the pot and bring the beef to the boil, then turn the heat down and let simmer.Let brown for a few minutes, then add enough water just to cover the beef. When the oil begins to smoke, add the beef with its marinade. Heat up a large soup pot and add the peanut oil.You can chop up the aromatics while you’re waiting.
Beef chop suey recipe nz plus#
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