Pad See Ew
Ingredients: The ingredient amounts are for four portions.
- Lean Beef Strips 500g or 17.6oz
- Rice Noodles 4 nests
- Pak Choi 200g or 7oz
- Eggs 2
- Water 1 tbsp
- Brown Sugar 2 tsp
- Fish Sauce 1 tbsp
- Olive Oil 1 tsp
- Brown Sugar ½ tsp
- Soy Sauce 4 tbsp
- Garlic 5 cloves
- Oyster Sauce 2 tbsp
- Soy Sauce 2 tbsp
Instructions:
In a bowl, combine the beef strips with 2 tbsp soy sauce, 0.5 tsp brown sugar, and 1
tsp olive oil. Mix well and let sit for at least 15 minutes to tenderise and infuse
flavour.
If using fresh rice noodles, gently separate them. If stiff or stuck together, soak
briefly in warm water. If using dried noodles, cook according to package
instructions, then drain and set aside.
In a small bowl, whisk together 2 tbsp oyster sauce, 4 tbsp soy sauce, 1 tbsp fish
sauce, 2 tsp brown sugar, and 1 tbsp water until the sugar dissolves completely.
On a medium heat wok, sear the marinated beef for 1–2 minutes per side until
browned. Remove from the pan and set aside.
To the same wok sauté the minced garlic for 30 seconds until fragrant. Add sliced
Chinese broccoli and stir-fry for 1–2 minutes until wilted but still vibrant. Push the
garlic and broccoli to the side of the wok. Add the whisked eggs into the empty
space, let them sit for 10 seconds, then scramble. Mix briefly, then remove all
contents from the wok and set aside.
Add the noodles to the empty pan and spread them out evenly. Let them sit
undisturbed for 30 seconds to develop a slight char. Pour the sauce over the
noodles and toss to coat evenly. Return the cooked beef, broccoli, garlic, and
scrambled eggs to the pan. Stir-fry everything together for 1–2 minutes until well
combined and caramelised.
