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Mee Cha Sach Ko (មីឆាសាច់គោ) – Stir-Fried Noodles with Beef
Mee Cha Sach Ko are the beef fried noodles of Cambodian street food stalls. You marinate thin slices of beef sirloin briefly, sear them hard and take them out of the wok again. Then the egg noodles, gai lan and a sauce of oyster and soy sauce with plenty of black pepper go in. That keeps the meat pink and tender inside. A squeeze of lime at the end, and you have a quick dinner.
Mee Cha Sach Ko (មីឆាសាច់គោ) – Stir-Fried Noodles with Beef
Laura Chen
4
25 minutes
15 minutes
510
Cambodian
Main course
Mee Cha Sach Ko are Cambodian fried noodles of yellow egg noodles with tender strips of beef and gai lan (Chinese broccoli) in oyster sauce. Unlike Mee Sach Chrouk with pork and sprouts, this version relies on beef and leafy greens. Pepper and a squeeze of lime give the Cambodian touch.
Ingredients
- 400 g fresh egg noodles
- 300 g beef sirloin, in thin slices against the grain
- 1 tbsp light soy sauce (for the marinade)
- 1 tsp cornstarch
- 1 tsp vegetable oil (for the marinade)
- 200 g gai lan (Chinese broccoli), stems cut on the diagonal into 4 cm pieces
- 1 carrot, in fine strips
- 1 onion, in wedges
- 3 garlic cloves, chopped
- 2 scallions, in 4 cm pieces
For the sauce:
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp black pepper, freshly ground
- 4 tbsp water
For frying and serving:
- 3 tbsp vegetable oil
- 1 lime, quartered
Instructions
- Mix the beef with the soy sauce, cornstarch and 1 tsp oil and let it sit for 15 minutes.
- Stir together the sauce ingredients. Loosen the noodles with your fingers.
- Heat 1 tbsp oil in the wok until smoking. Sear the beef in a single layer for 1 minute per side, until browned outside and still pink inside, and take it out.
- Add the remaining oil to the wok and fry the onion, garlic and carrot for 1 minute. Add the gai lan stems and fry for 2 minutes, until bright green.
- Add the noodles and sauce and toss for 3 minutes, until the noodles are glossy and have absorbed the sauce.
- Add the beef, gai lan leaves and scallions and fry for 1 minute, until the leaves wilt.
- Serve the noodles right away with lime wedges.
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