Pad See Ewe Beef Recipe

Prepare sauce

In a small bowl combine dark soy sauce, light soy sauce, oyster sauce, sugar, and black pepper. Stir until sugar dissolves. Set sauce aside.

Prepare noodles

If using fresh wide rice noodles, separate them gently by hand into large flat pieces. If they are stuck together, run warm water over them to loosen. If using frozen, thaw and separate. Pat dry with paper towels if overly wet so they won't steam in the wok.

Slice and marinate beef

Trim any large fat from the steak and slice thinly across the grain into 1/8–1/4 inch slices. In a bowl toss beef with 1 egg, 1 tsp soy sauce, 1/2 tsp fish sauce and 1/2 tsp cornstarch. Let marinate 10–15 minutes while you prep other ingredients—this tenderizes and helps the beef brown.

Sear beef

Heat a wok or large heavy skillet over high heat until smoking. Add 1 tablespoon vegetable oil and swirl. Add beef in a single layer (work in batches if needed) and sear quickly, about 30–45 seconds per side until just cooked through but still tender. Remove beef to a plate and set aside.

Prep Chinese broccoli

Wash gai lan. Trim woody ends. Slice thicker stems on the diagonal into 1/8–1/4 inch slices so they cook evenly; keep leaves whole or halved.

Cook garlic and broccoli

Wipe the wok if it has heavy brown bits but leave some fond for flavor. Heat wok over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add minced garlic and stir-fry 10–15 seconds until fragrant but not burned. Add the sliced gai lan stems first and stir-fry 30–45 seconds, then add leaves and continue stir-frying another 30–45 seconds until stems are bright and slightly tender but still crisp.

Scramble egg in wok

Push the vegetables to one side of the wok. Add a little oil if the pan is dry. Crack 1 egg into the empty side and scramble quickly until just set, then mix with the vegetables.

Increase heat to very high. Add the prepared noodles to the wok, laying them flat as much as possible. Pour the sauce evenly over the noodles. Using tongs or a spatula, gently toss and press the noodles against the wok surface to warm and slightly char them; do not break them up excessively. If the noodles are dry or sticking, add 1–2 tablespoons water or a splash of oil to help loosen.

Return the seared beef (and any accumulated juices) to the wok. Toss everything together quickly so noodles are coated and sauce is evenly distributed. Stir-fry another 1–2 minutes until noodles absorb sauce and everything is hot. Taste and adjust: add a little extra light soy (saltiness) or dark soy (color) if needed.

Serve immediately on warm plates, garnish with lime wedges on the side if desired. Enjoy while hot.