Beef Pad See Ew
Beef Pad See Ew
Ingredients
For the Velveted Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Pad See Ew
- 1/2 cup vegetable oil, divided, plus more as needed
- 4 garlic, cloves, minced
- 2 large eggs
- 1 1/2 pounds fresh wide rice noodles, separated and loosened
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon MSG, or other seasoning powder (optional)
- 1 bunch Chinese broccoli, cut into 2-inch pieces
- 1/4 cup chicken stock
- 1 tablespoon palm sugar, finely chopped or grated
Instructions
- 1
To velvet the beef, combine the sliced beef with baking soda, cornstarch, soy sauce, and sesame oil in a bowl. Mix well and let sit for at least 15 minutes.
⏱️ 15 min
- 2
Place a large wok over high heat until smoking. Add 1/4 cup of vegetable oil. Once the oil is shimmering, add the velveted beef. Stir-fry vigorously, breaking up any clumps, until the beef is mostly cooked through and crusted on the outside, about 2-3 minutes.
⏱️ 3 min
- 3
Using a slotted spoon, remove the cooked beef from the wok and set it aside, allowing any excess oil to drain back into the wok.
⏱️ 1 min
- 4
If needed, add 1-2 tablespoons more vegetable oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant.
⏱️ 1 min
- 5
Push the garlic to one side of the wok. Crack the two eggs directly into the empty side of the wok and scramble them quickly until just set, then break them into smaller pieces and mix with the garlic.
⏱️ 1 min
- 6
Add the loosened fresh wide rice noodles to the wok. Pour a splash of vegetable oil around the edges of the noodles. Stir-fry the noodles with the garlic and egg mixture, tossing constantly to ensure even cooking and to prevent sticking, about 2-3 minutes.
⏱️ 3 min
- 7
Return the cooked beef to the wok with the noodles and egg. Toss to combine.
⏱️ 1 min
- 8
Add the fish sauce, dark soy sauce, and oyster sauce to the wok. Continue to stir-fry, ensuring all ingredients are well coated and the noodles absorb the sauces, about 1-2 minutes.
⏱️ 2 min
- 9
Sprinkle in the MSG (if using) and continue to toss and stir-fry for another minute.
⏱️ 1 min
- 10
Add the Chinese broccoli to the wok. Pour in the chicken stock to help loosen the noodles and cook the broccoli. Continue to stir-fry until the broccoli is tender-crisp, about 2-3 minutes.
⏱️ 3 min
- 11
Add the palm sugar to the wok. Stir-fry vigorously until the sugar is dissolved and evenly distributed, and the noodles are glossy.
⏱️ 1 min
- 12
Taste and adjust seasoning if necessary. Serve the beef Pad See Ew immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Pad See Ew
- 1/2 cup vegetable oil, divided, plus more as needed
- 4 garlic, cloves, minced
- 2 large eggs
- 1 1/2 pounds fresh wide rice noodles, separated and loosened
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon MSG, or other seasoning powder (optional)
- 1 bunch Chinese broccoli, cut into 2-inch pieces
- 1/4 cup chicken stock
- 1 tablespoon palm sugar, finely chopped or grated
Instructions
- 1
To velvet the beef, combine the sliced beef with baking soda, cornstarch, soy sauce, and sesame oil in a bowl. Mix well and let sit for at least 15 minutes.
⏱️ 15 min - 2
Place a large wok over high heat until smoking. Add 1/4 cup of vegetable oil. Once the oil is shimmering, add the velveted beef. Stir-fry vigorously, breaking up any clumps, until the beef is mostly cooked through and crusted on the outside, about 2-3 minutes.
⏱️ 3 min - 3
Using a slotted spoon, remove the cooked beef from the wok and set it aside, allowing any excess oil to drain back into the wok.
⏱️ 1 min - 4
If needed, add 1-2 tablespoons more vegetable oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant.
⏱️ 1 min - 5
Push the garlic to one side of the wok. Crack the two eggs directly into the empty side of the wok and scramble them quickly until just set, then break them into smaller pieces and mix with the garlic.
⏱️ 1 min - 6
Add the loosened fresh wide rice noodles to the wok. Pour a splash of vegetable oil around the edges of the noodles. Stir-fry the noodles with the garlic and egg mixture, tossing constantly to ensure even cooking and to prevent sticking, about 2-3 minutes.
⏱️ 3 min - 7
Return the cooked beef to the wok with the noodles and egg. Toss to combine.
⏱️ 1 min - 8
Add the fish sauce, dark soy sauce, and oyster sauce to the wok. Continue to stir-fry, ensuring all ingredients are well coated and the noodles absorb the sauces, about 1-2 minutes.
⏱️ 2 min - 9
Sprinkle in the MSG (if using) and continue to toss and stir-fry for another minute.
⏱️ 1 min - 10
Add the Chinese broccoli to the wok. Pour in the chicken stock to help loosen the noodles and cook the broccoli. Continue to stir-fry until the broccoli is tender-crisp, about 2-3 minutes.
⏱️ 3 min - 11
Add the palm sugar to the wok. Stir-fry vigorously until the sugar is dissolved and evenly distributed, and the noodles are glossy.
⏱️ 1 min - 12
Taste and adjust seasoning if necessary. Serve the beef Pad See Ew immediately.
⏱️ 1 min