You can also find this recipe in te reo Māori: He Tapatui

Prep Time



  • 1 tsp crushed fresh garlic
  • 1 tsp grated fresh ginger
  • ¼ cup dark soy sauce

  • 400 g beef strips
  • 200 g vermicelli noodles
  • 5 Tbsp canola oil
  • 4 tsp crushed fresh garlic
  • 2 tsp grated fresh ginger
  • ¼ cabbage, finely sliced
  • 1 medium onion, diced
  • 1 large carrot, grated
  • ½ cup dark soy sauce


  1. Mix together the marinade ingredients in a bowl. Add the beef strips, cover and set aside for 30 minutes.
  2. Soak the vermicelli noodles in a bowl of cold water. Drain, reserving 1 cup of the water, and cut up with kitchen scissors.
  3. Heat a large frypan over high heat, add 2 tbsp oil and quickly fry the beef until just brown. Transfer to a bowl.
  4. Add the remaining 3 tbsp oil to the frypan. When hot, add the garlic, ginger, cabbage and onion and stir-fry for 3 minutes.
  5. Add the vermicelli to the frypan, mix through, then add the meat, carrot, soy sauce and reserved water and mix well.
  6. Reduce the heat to low, cover with a lid and simmer for 10 minutes.
  7. Serve with steamed rice.

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