Beef Pad See Ew Recipe

Marinate the beef

Place the thinly sliced beef in a bowl. Add 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon vegetable oil, 1 teaspoon cornstarch and 1/4 teaspoon white pepper. Mix to coat, then let rest at room temperature for 15–20 minutes while you prepare other ingredients.

If using refrigerated fresh rice or wheat noodles, gently loosen them so they separate into broad strands. If the noodles are cold-stuck, run under warm water and gently pry apart. Pat dry on a towel or drain well.

Cook eggs

Heat a large wok or wide skillet over medium-high heat until smoking point. Add 1 tablespoon neutral oil, swirl to coat. Crack in the eggs and immediately scramble gently to form large soft curds; push eggs to the side of the wok when nearly set and remove to a plate. This prevents overcooking while stir-frying the rest.

Whisk together 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon sweet soy or brown sugar, and 1/4 teaspoon white pepper in a small bowl. Set aside.

Blanch the Chinese broccoli (optional for tender stems): Bring a pot of water to a boil, add a pinch of salt, blanch gai lan for 30–45 seconds until bright green and slightly tender, then plunge into ice water. Drain and set aside. (If you prefer more texture, you can skip blanching and stir-fry a little longer.)

Heat the wok over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the marinated beef in a single layer and stir-fry for about 1–2 minutes until just browned but not fully cooked through. Remove beef to a plate.

Add the remaining 1 tablespoon vegetable oil to the wok. Add garlic and stir quickly for 10–15 seconds until fragrant but not burned. Add carrots and bell pepper and stir-fry for 30–45 seconds to slightly soften. Add the blanched or fresh Chinese broccoli and toss for another 30 seconds.

Push the vegetables to the side of the wok to create open space. Add the loosened noodles to the center; if the noodles are dry, splash 1–2 tablespoons water to help loosen and prevent sticking. Pour the prepared sauce evenly over the noodles.

Using tongs or spatulas, toss the noodles with the sauce and vegetables, coaxing the noodles to absorb sauce. Add the partially cooked beef and the scrambled eggs back into the wok. Continue to toss and press the noodles against the hot surface briefly to get slight charred spots (wok hei), about 1–2 minutes, until beef is cooked through and noodles are heated and coated evenly.

Taste and adjust seasoning: add a little extra light soy for saltiness or a pinch of sugar if too salty. Drizzle 1/2 teaspoon sesame oil and sprinkle optional crushed red pepper. Toss once more.

Transfer Beef Pad See Ew to plates. Serve immediately with lime wedges on the side for those who like a bright squeeze of citrus.