Pad See Ew

Ingredients

• 8 oz oz wide rice noodles (fresh or dried)
• 8 oz oz flank steak, thinly sliced against the grain
• 4 cups cups Chinese broccoli (gai lan), cut into 2-inch pieces
• 3 tbsp tbsp soy sauce
• 1 tbsp tbsp dark soy sauce
• 1 tbsp tbsp oyster sauce
• 1 tsp tsp sugar
• 3 cloves cloves garlic, minced
• 2 tbsp tbsp vegetable oil
• 1 tsp tsp cornstarch
• 1/4 tsp tsp white pepper(optional)
• 1 tsp tsp rice vinegar(optional)

Instructions

1. 1

   Soak or boil the rice noodles according to package directions until pliable but not fully soft (about 5-8 minutes for dried). Drain, rinse with cool water, and toss with 1 tsp oil to prevent sticking.

2. 2

   In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, and rice vinegar to make the stir-fry sauce.

3. 3

   Toss the sliced beef with cornstarch, a pinch of white pepper, and 1 tsp soy sauce; let marinate while you prep the garlic and Chinese broccoli.

4. 4

   Heat 1 tbsp oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked through. Remove and set aside.

5. 5

   Add remaining oil to the wok, then the garlic and Chinese broccoli stems. Stir-fry for 1 minute, add the leafy parts, and cook another 1-2 minutes until crisp-tender.

6. 6

   Add the noodles and sauce to the wok. Toss constantly for 2-3 minutes, letting the noodles char slightly against the hot pan.

7. 7

   Return the beef and any juices to the wok and toss for 1-2 minutes until heated through and the sauce coats everything evenly.

8. 8

   Serve immediately, sprinkled with extra white pepper if desired.