Beef Pad See Ew
- Prep time 15Min
- Cook time 10Min
- Technique Stir Fry
- Meat Beef
- Cut Sirloin
- Serves 3
Enjoy a simple Beef Pad See Ew recipe that brings together savoury flavours, tender noodles, and classic Thai wok-style comfort in every bite.
Ingredients
Noodles
200g dried wide rice stick noodles, or 450g fresh wide flat rice noodles (Sen Yai), or any healthy noodle alternative
Sauce
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2 tsp dark soy sauce
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1½ tbsp oyster sauce
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1 tbsp light soy sauce
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2 tsp white vinegar
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2 tsp sugar
Stir Fry
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3 tbsp peanut or vegetable oil, divided
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2 garlic cloves, very finely chopped
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150 g / 1 cup thinly sliced beef
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1 large egg
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4 stems of Chinese broccoli (gai lan)
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½ carrot, thinly sliced
Method
Preparation
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Trim the ends of the Chinese broccoli and cut into 7.5cm pieces. Separate the leaves from the stems, and slice any thick stems in half lengthwise.
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Peel and thinly slice 1 small carrot into thin strips.
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Prepare the noodles according to the package instructions. Drain and set aside.
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Mix all sauce ingredients together until the sugar has dissolved.
Cooking
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Heat 1 tbsp oil in a large wok or skillet over high heat.
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Add the garlic and stir-fry for 15 seconds until fragrant.
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Add the beef and cook until browned.
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Add the Chinese broccoli stems and sliced carrots. Stir-fry for 1–2 minutes until slightly tender.
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Add the Chinese broccoli leaves and cook until just wilted.
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Push everything to one side of the wok. Crack in the egg and scramble it.
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Transfer the beef, vegetables, and egg to a plate.
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Add the remaining 2 tbsp of oil to the wok and heat until very hot.
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Add the noodles and sauce. Toss gently for 1–2 minutes, allowing the noodles to caramelise slightly.
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Return the beef mixture to the wok and toss everything together until well combined.
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Serve immediately while hot.
