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 Chinese broccoli, (gai lan)
- 2 eggs
- 3 tablespoons neutral oil, divided, plus more 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 them into larger pieces if preferred.
⏱️ 5 min
- 4
Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry until about 80% cooked, approximately 2-3 minutes. The beef should still have a slight pinkness. Remove the beef from the wok and set it aside on a plate.
⏱️ 3 min
- 5
Add 1 tablespoon of neutral oil to the same wok over medium heat. Add the minced garlic, crushed Thai chili peppers, and the sliced gai lan stems. Cook for 2 minutes, stirring frequently. Add the gai lan leaves and cook until they are wilted, about 1-2 minutes. Push the vegetables to one side of the wok. Add 1 tablespoon of neutral oil to the empty side, crack in the 2 eggs, 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.
⏱️ 5 min
- 6
Add more neutral oil to the wok if needed, and increase the heat to high. Add the fresh rice noodles to the hot wok. Pour the prepared sauce evenly over the noodles. Using tongs or spatulas, stir-fry the noodles vigorously, tossing them to ensure they are fully coated and absorb the sauce. Continue to cook until the noodles are tender and slightly caramelized, about 3-5 minutes.
⏱️ 5 min
- 7
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. 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 Chinese broccoli, (gai lan)
- 2 eggs
- 3 tablespoons neutral oil, divided, plus more 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 them into larger pieces if preferred.
⏱️ 5 min - 4
Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry until about 80% cooked, approximately 2-3 minutes. The beef should still have a slight pinkness. Remove the beef from the wok and set it aside on a plate.
⏱️ 3 min - 5
Add 1 tablespoon of neutral oil to the same wok over medium heat. Add the minced garlic, crushed Thai chili peppers, and the sliced gai lan stems. Cook for 2 minutes, stirring frequently. Add the gai lan leaves and cook until they are wilted, about 1-2 minutes. Push the vegetables to one side of the wok. Add 1 tablespoon of neutral oil to the empty side, crack in the 2 eggs, 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.
⏱️ 5 min - 6
Add more neutral oil to the wok if needed, and increase the heat to high. Add the fresh rice noodles to the hot wok. Pour the prepared sauce evenly over the noodles. Using tongs or spatulas, stir-fry the noodles vigorously, tossing them to ensure they are fully coated and absorb the sauce. Continue to cook until the noodles are tender and slightly caramelized, about 3-5 minutes.
⏱️ 5 min - 7
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. Serve immediately and enjoy!
⏱️ 2 min