Beef Sang Choi Bow is a sticky delicious lunch or dinner recipe – somewhat different than the traditional dish, but just as delicious !
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. Also, 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
- 450 g Rump Steak sliced into thin strips (1 pound)
- 1/2 cup Cornflour (Cornstarch)
- Salt and Pepper to taste
- Vegetable Oil for shallow frying
- 2 cups Rice Noodles slightly broken smaller
- 2 t Cornflour (Cornstarch)
- 2 TB 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 and halved
- 2 t Sesame Seeds
- Season the Cornflour with Salt and Pepper – coat the Rump strips with the seasoned Cornflour
- 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
- Using the same Oil, fry the Rice Noodles until puffed – remove, drain on paper towel and keep aside
- Meanwhile, mix the 2 t Cornflour with the Cold Water to form a paste – set aside
- 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
- Add the fried Rump to the sauce and heat through
- Place the fried Rice Noodles on one side of a large serving platter
- 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
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