Pad See Ew with Beef
This homemade Pad See Ew brings Thai street-food flavor to your kitchen with chewy wide rice noodles, tender beef, Chinese broccoli, and savory soy-oyster sauce. High heat and a quick stir-fry give the noodles lightly caramelized edges and a rich wok-style aroma.
Servings3 Portions
Prep Time20 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
3
- flank steak8 oz
- large eggs2
- fresh wide rice noodles1 lb
- Chinese broccoli6 oz
- garlic3 clove
- Thai black soy sauce1 tbsp
- Thai thin soy sauce1 tbsp
- oyster sauce1 tbsp
- fish sauce1 tsp
- vegetable oil1 tbsp
- cornstarch1 tsp
- baking soda0.1 tsp
- sugar0.5 tsp
- freshly ground white pepper0.1 tsp
- water2 tbsp
Step-by-Step Instructions
01
Combine the sliced flank steak with 1 tsp Thai black soy sauce, 1 tsp vegetable oil, cornstarch, baking soda, and 1 tbsp water. Toss until evenly coated, then let it marinate while you prepare the remaining ingredients.
02
In a small bowl, stir together 1 tbsp water, oyster sauce, sugar, Thai thin soy sauce, the remaining Thai black soy sauce, fish sauce, and white pepper. Keep this sauce close to the stove.
03
Separate the fresh wide rice noodles gently with your hands. If they are cold or stiff, rinse briefly under hot tap water, drain very well, and use them immediately so they do not clump.
04
Heat a wok or large skillet over high heat until very hot. Add 1 tbsp oil, swirl to coat, then sear the beef just until mostly cooked. Transfer the beef back to its bowl.
05
Add 1 tbsp oil to the wok. Add the garlic and Chinese broccoli, then stir-fry for about 20 seconds, keeping everything moving so the garlic stays fragrant but does not burn.
