Beef Pad See Ew
Beef Pad See Ew
Ingredients
For the Beef Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon white pepper
For the Stir-Fry
- 1 1/2 pounds fresh wide rice noodles, separated if clumpy
- 1 bunch Chinese broccoli (gai lan), cut into 1-inch pieces, stems and leaves separated
- 4 cloves garlic, minced
- 2 eggs, beaten
- 3 tablespoons vegetable oil, divided
Instructions
- 1
In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together the dark soy sauce, 2 tablespoons regular soy sauce, 2 tablespoons oyster sauce, granulated sugar, white vinegar, and white pepper. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 5 min
- 4
Add another 1 tablespoon of vegetable oil to the wok. Add the Chinese broccoli stems and stir-fry for 1-2 minutes until slightly tender-crisp. Add the Chinese broccoli leaves and minced garlic, stir-fry for another 1 minute until the leaves wilt and garlic is fragrant.
⏱️ 3 min
- 5
Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour in the beaten eggs and scramble them until just set. Break them into smaller pieces and mix with the vegetables.
⏱️ 2 min
- 6
Add the fresh wide rice noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together quickly and vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. If the noodles are clumping, use two spatulas or tongs to gently separate them.
⏱️ 3 min
- 7
Return the cooked beef to the wok. Toss for another 1-2 minutes to combine and heat the beef through. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Pad See Ew
For the Beef Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon white pepper
For the Stir-Fry
- 1 1/2 pounds fresh wide rice noodles, separated if clumpy
- 1 bunch Chinese broccoli (gai lan), cut into 1-inch pieces, stems and leaves separated
- 4 cloves garlic, minced
- 2 eggs, beaten
- 3 tablespoons vegetable oil, divided
Instructions
- 1
In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together the dark soy sauce, 2 tablespoons regular soy sauce, 2 tablespoons oyster sauce, granulated sugar, white vinegar, and white pepper. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 5 min - 4
Add another 1 tablespoon of vegetable oil to the wok. Add the Chinese broccoli stems and stir-fry for 1-2 minutes until slightly tender-crisp. Add the Chinese broccoli leaves and minced garlic, stir-fry for another 1 minute until the leaves wilt and garlic is fragrant.
⏱️ 3 min - 5
Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour in the beaten eggs and scramble them until just set. Break them into smaller pieces and mix with the vegetables.
⏱️ 2 min - 6
Add the fresh wide rice noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together quickly and vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. If the noodles are clumping, use two spatulas or tongs to gently separate them.
⏱️ 3 min - 7
Return the cooked beef to the wok. Toss for another 1-2 minutes to combine and heat the beef through. Serve immediately.
⏱️ 2 min