Thai · Dinner
Wide Rice Noodles With Beef
Wide rice noodles wok-fried with sliced beef flank, egg, and Chinese broccoli in a dark soy and oyster sauce glaze finished with white pepper. The classic Thai stir-fry known as pad see ew, built on high heat for lightly charred noodle edges and tender beef, served straight from the wok.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
24.6gFat
58.1gCarbs
6.8gSugar
2.9gFiber
1850mgSodium
270mgChol
7.1gSat Fat
780mgPotassium
115mgCalcium
5.2mgIron
2.8mcgVitamin B12
28mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice beef flank thinly against the grain. Mince garlic, cut gai lan stems on a diagonal, separate leaves.
2
Heat vegetable oil in a wok over high heat until smoking, then add beef in a single layer and sear 1 to 2 minutes until browned outside and pink inside.
3
Push beef to one side, add garlic to cleared space, stir 20 seconds until fragrant and light golden.
4
Add rice noodles and gai lan stems; toss over high heat for 2 minutes, pressing noodles against surface to char edges lightly.
5
Push noodles to one side, crack egg into cleared space, scramble for 30 seconds until set, then fold through noodles. Add oyster sauce, dark soy sauce, soy sauce, and sugar; toss 1 minute until glossy and deep brown. Add gai lan leaves and toss 30 seconds until wilted. Sprinkle white pepper and toss once.
6
Plate
Transfer noodles to a plate, mounding with charred edges and beef visible on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef flank
- 11 oz311g fresh wide rice noodles
- 5.6 oz160g Chinese broccoli
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp oyster sauce
- 3 tsp3 tsp dark soy sauce
- 3 tsp3 tsp soy sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp white pepper
