Sticky delicious Beef Sang Choi Bow makes the perfect dinner, no matter the season. The way I have constructed the dish is not quite the same as the usual Beef Sang Choi Bow, which of course is normally served in a Lettuce leaf, not on top of shredded lettuce.
I have also used Rump steak strips, instead of ground meat, which, for my family is totally fine. I like easy recipes as you should know by now, easy to make and easy to eat. The whole lettuce-leaf-cup thing just did not do it for me this time around.
One thing is sure, though, this is a winner ! My family loved it and we had absolutely no leftovers, although I am sure leftovers would not have lasted that long anyway.
I made a small serving, exactly as below, but let it cool down completely and it still tasted great, therefore I already see this meal as a regular on our Summer menu. Right now we are in the last week of Winter in South-Africa, but the weather is lovely already. Short sleeves and Summer clothes are all out !
You do not really have to add the fried Rice Noodles, a dinner roll or two would be just as good. I found this recipe on Pick n Pay’s website and even though I adapted the recipe a bit, I decided to serve the Beef Sang Choi Bow with the Rice Noodles, which we loved – it gives the whole meal a nice crunch as well.
Beef Sang Choi Bow
500g Rump Steak, sliced into thin strips (just over 1 pound)
1/2 cup Cornflour (Cornstarch)
Salt and Pepper, to taste
Vegetable Oil, for frying
2 cups Rice Noodles, slightly broken shorter
2 t Cornflour
2 TB Cold Water
4 t Tomato Sauce (thick ketch-up)
1/4 cup Sweet and Sour Sauce
2 TB Soy Sauce
1 TB Fresh Ginger, grated
2 t White Wine Vinegar
1 can Water Chestnuts, chopped smaller
2 cups Lettuce, shredded
4 Spring Onions, chopped
1 Carrot, peeled and julienned
1/3 English Cucumber, sliced, halved
2 t Sesame Seeds
1.) Season the Cornflour with Salt and Pepper – coat the Rump strips with the seasoned Cornflour.
2.) Heat the Oil – about 2 -3 centimeters (an inch) deep in a large skillet – fry the Rump strips in batches, 2 – 3 minutes per batch – drain on paper towel and keep aside.
3.) Using the same Oil, fry the Rice Noodles until puffed – remove, drain on paper towel and keep aside.
4.) Meanwhile, mix the 2 t Cornflour with the Cold Water to form a paste – set aside.
5.) In a medium saucepan, bring the Tomato Sauce, Sweet and Sour Sauce, Soy Sauce, Ginger and White Wine Vinegar to a boil – reduce heat and add the Water Chestnuts – simmer 1 -2 minutes – add the Cornflour paste and cook another minute or until the sauce thickens.
6.) Add the fried Rump to the sauce and heat through.
7.) Place the fried Rice Noodles on one side of a large serving platter.
8.) Arrange the Lettuce next to the Noodles on the serving plate, top with the Spring Onions, Carrot and Cucumber – spoon over the Beef and sprinkle with Sesame seed.