Spicy Pad See Ew
Spicy Pad See Ew
Ingredients
For the Beef Marinade
- 1/2 pound beef, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon corn starch
For the Sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon white pepper
- 2 tablespoons palm sugar
Other Ingredients
- 1 pound fresh rice noodles
- 4 garlic, cloves, minced
- 2 Thai chili peppers, crushed
- 6 stalks Chinese broccoli, (gai lan)
- 2 eggs
- neutral oil, as needed
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 1 teaspoon soy sauce, 1 teaspoon oyster sauce, and 1 tablespoon corn starch. Mix well to ensure the beef is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 1/2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon chicken bouillon, 1/2 teaspoon white pepper, and 2 tablespoons palm sugar until the sugar is dissolved and the sauce is well combined.
⏱️ 5 min
- 3
Prepare the Chinese broccoli (gai lan) by separating the leaves from the stems. Slice the thicker stems into thinner, bite-sized pieces. Leave the leaves whole or cut into larger pieces.
⏱️ 5 min
- 4
Heat a large wok or skillet over high heat. Add 1-2 tablespoons of neutral oil. Once the oil is shimmering, add the marinated beef in a single layer. Grill the beef, stirring occasionally, until it is about 80% cooked and lightly browned, approximately 2-3 minutes. Remove the beef from the wok and set aside.
⏱️ 3 min
- 5
Add another 1-2 tablespoons of neutral oil to the wok, reducing the heat to medium. Add the minced garlic and crushed Thai chili peppers, and stir-fry for about 30 seconds until fragrant. Add the sliced gai lan stems and cook for 2 minutes, stirring frequently. Then, add the gai lan leaves and cook until they are wilted, about 1-2 minutes.
⏱️ 5 min
- 6
Push the vegetables to one side of the wok. Crack the 2 eggs into the empty space and scramble them until just set. Once scrambled, mix the eggs with the vegetables. Remove the entire mixture from the wok and set aside with the beef.
⏱️ 2 min
- 7
Add 1-2 tablespoons of neutral oil to the hot wok. Add the fresh rice noodles, spreading them out as much as possible. Pour the prepared sauce evenly over the noodles. Stir-fry vigorously, tossing the noodles to ensure they are fully coated and absorb the sauce, for about 3-5 minutes. The noodles should become slightly caramelized.
⏱️ 5 min
- 8
Return the grilled beef and the cooked broccoli-egg mixture to the wok with the noodles. Toss everything together until well combined and heated through, about 1-2 minutes. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pad See Ew
For the Beef Marinade
- 1/2 pound beef, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon corn starch
For the Sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon white pepper
- 2 tablespoons palm sugar
Other Ingredients
- 1 pound fresh rice noodles
- 4 garlic, cloves, minced
- 2 Thai chili peppers, crushed
- 6 stalks Chinese broccoli, (gai lan)
- 2 eggs
- neutral oil, as needed
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 1 teaspoon soy sauce, 1 teaspoon oyster sauce, and 1 tablespoon corn starch. Mix well to ensure the beef is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 1/2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon chicken bouillon, 1/2 teaspoon white pepper, and 2 tablespoons palm sugar until the sugar is dissolved and the sauce is well combined.
⏱️ 5 min - 3
Prepare the Chinese broccoli (gai lan) by separating the leaves from the stems. Slice the thicker stems into thinner, bite-sized pieces. Leave the leaves whole or cut into larger pieces.
⏱️ 5 min - 4
Heat a large wok or skillet over high heat. Add 1-2 tablespoons of neutral oil. Once the oil is shimmering, add the marinated beef in a single layer. Grill the beef, stirring occasionally, until it is about 80% cooked and lightly browned, approximately 2-3 minutes. Remove the beef from the wok and set aside.
⏱️ 3 min - 5
Add another 1-2 tablespoons of neutral oil to the wok, reducing the heat to medium. Add the minced garlic and crushed Thai chili peppers, and stir-fry for about 30 seconds until fragrant. Add the sliced gai lan stems and cook for 2 minutes, stirring frequently. Then, add the gai lan leaves and cook until they are wilted, about 1-2 minutes.
⏱️ 5 min - 6
Push the vegetables to one side of the wok. Crack the 2 eggs into the empty space and scramble them until just set. Once scrambled, mix the eggs with the vegetables. Remove the entire mixture from the wok and set aside with the beef.
⏱️ 2 min - 7
Add 1-2 tablespoons of neutral oil to the hot wok. Add the fresh rice noodles, spreading them out as much as possible. Pour the prepared sauce evenly over the noodles. Stir-fry vigorously, tossing the noodles to ensure they are fully coated and absorb the sauce, for about 3-5 minutes. The noodles should become slightly caramelized.
⏱️ 5 min - 8
Return the grilled beef and the cooked broccoli-egg mixture to the wok with the noodles. Toss everything together until well combined and heated through, about 1-2 minutes. Serve immediately and enjoy!
⏱️ 2 min