Beef Pad See Ew
Beef Pad See Ew
Ingredients
For the Velveted Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar, finely chopped or grated
- 1/4 teaspoon white pepper
For the Stir-Fry
- 1/4 cup vegetable oil, plus more as needed
- 4 garlic, cloves, minced
- 2 large eggs
- 1 pound fresh wide rice noodles, separated if stuck together
- 8 ounces Chinese broccoli (gai lan), cut into 2-inch pieces
- 1/4 cup chicken stock
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable oil. Mix well to coat the beef evenly. Set aside to marinate while you prepare other ingredients.
⏱️ 10 min
- 2
In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, palm sugar, and white pepper. Set the sauce aside.
⏱️ 5 min
- 3
Heat a large wok or a 12-inch skillet over high heat until smoking. Add 1/4 cup of vegetable oil. Once the oil is shimmering, add the velveted beef in a single layer. Stir-fry for 1-2 minutes until the beef is browned and cooked through, but still tender. Remove the beef from the wok with a slotted spoon, leaving the oil behind. Set the beef aside.
⏱️ 3 min
- 4
If needed, add a little more oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Push the garlic to one side of the wok. Crack the two eggs into the empty side of the wok and scramble them until just set. Break them into smaller pieces and mix them with the garlic.
⏱️ 1 min
- 6
Add the fresh wide rice noodles to the wok. If the noodles are stuck together, gently separate them with your spatula. Add a splash of oil around the edges of the wok and continue to stir-fry the noodles for 1-2 minutes, allowing them to get a slight char.
⏱️ 2 min
- 7
Return the cooked beef to the wok with the noodles, egg, and garlic. Pour the prepared sauce mixture over the ingredients.
⏱️ 1 min - 8
Add the Chinese broccoli and chicken stock to the wok. Continue to stir-fry and toss vigorously for 2-3 minutes, ensuring all ingredients are well combined, the noodles are coated in the sauce, and the broccoli is tender-crisp.
⏱️ 3 min
- 9
Taste and adjust seasoning if necessary. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar, finely chopped or grated
- 1/4 teaspoon white pepper
For the Stir-Fry
- 1/4 cup vegetable oil, plus more as needed
- 4 garlic, cloves, minced
- 2 large eggs
- 1 pound fresh wide rice noodles, separated if stuck together
- 8 ounces Chinese broccoli (gai lan), cut into 2-inch pieces
- 1/4 cup chicken stock
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable oil. Mix well to coat the beef evenly. Set aside to marinate while you prepare other ingredients.
⏱️ 10 min - 2
In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, palm sugar, and white pepper. Set the sauce aside.
⏱️ 5 min - 3
Heat a large wok or a 12-inch skillet over high heat until smoking. Add 1/4 cup of vegetable oil. Once the oil is shimmering, add the velveted beef in a single layer. Stir-fry for 1-2 minutes until the beef is browned and cooked through, but still tender. Remove the beef from the wok with a slotted spoon, leaving the oil behind. Set the beef aside.
⏱️ 3 min - 4
If needed, add a little more oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Push the garlic to one side of the wok. Crack the two eggs into the empty side of the wok and scramble them until just set. Break them into smaller pieces and mix them with the garlic.
⏱️ 1 min - 6
Add the fresh wide rice noodles to the wok. If the noodles are stuck together, gently separate them with your spatula. Add a splash of oil around the edges of the wok and continue to stir-fry the noodles for 1-2 minutes, allowing them to get a slight char.
⏱️ 2 min - 7
Return the cooked beef to the wok with the noodles, egg, and garlic. Pour the prepared sauce mixture over the ingredients.
⏱️ 1 min - 8
Add the Chinese broccoli and chicken stock to the wok. Continue to stir-fry and toss vigorously for 2-3 minutes, ensuring all ingredients are well combined, the noodles are coated in the sauce, and the broccoli is tender-crisp.
⏱️ 3 min - 9
Taste and adjust seasoning if necessary. Serve immediately.
⏱️ 1 min