Beef Pad See Ew

Ingredients

• 2 tbsp Thai sweet dark soy sauce
• 2 tbsp Thai mushroom soy sauce
• 1 tbsp oyster sauce
• 3 tsp sugar
• 4 servings flat wide rice noodles (fresh preferred)
• 2 cups Chinese broccoli (or substitute with broccoli florets or kale)
• 3 garlic cloves, minced
• 2 eggs
• 2 tbsp cooking oil, plus more as needed
• 1 lb flank steak or sirloin steak, sliced thinly against the grain
• 1 tsp white pepper
• Thai sriracha (optional, for serving)
• Thai chili flakes (optional, for serving)
• Prik Nam Som / Thai chili vinegar (optional, for serving)

Instructions

1. Make the sauce: Mix 2 tbsp dark soy sauce, 2 tbsp mushroom soy sauce, 1 tbsp oyster sauce, and 3 tsp sugar in a small bowl. Set aside.
2. Prep the noodles: If using fresh noodles, microwave them in the bag for a few minutes to loosen, then gently separate.
3. Prepare the Chinese broccoli: Peel the stalk and slice into 2-inch pieces. Keep stalk pieces separate from the leaves.
4. Heat 2 tbsp cooking oil in a wok over medium-high heat. Add minced garlic and stir-fry until fragrant.
5. Push the garlic aside, crack in the 2 eggs, and scramble until just set.
6. Turn heat to high, add the sliced beef, and stir-fry until almost fully cooked.
7. Add the Chinese broccoli stalks and stir-fry for 1-2 minutes until slightly softened and beef is fully cooked.
8. Remove the beef and broccoli stalks to a plate.
9. Add a few more tablespoons of oil to the wok if needed. Add noodles and Pad See Ew sauce, stirring gently to coat without breaking the noodles.
10. Return the beef and broccoli stalks to the wok. Add the broccoli leaves and stir-fry until just wilted.
11. Let noodles sit undisturbed for about 30 seconds to develop smoky flavor. Sprinkle with white pepper, toss to combine, and turn off heat.
12. Plate the noodles and serve with chili flakes, Thai sriracha, or chili vinegar as desired.