Crispy Noodles with Beef Gravy — Rad Na Beef
A Bangkok wide rice noodle plate of charred sen yai noodles topped with a thick gravy of sliced beef and Chinese broccoli stir-fried with garlic, fermented soybean, and oyster sauce, finished with white pepper and chilli vinegar.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 10 garlic cloves. Toss 440g beef slices with 4 tsp cornflour, 2 tsp dark soy, and 2 tsp oil until evenly coated. Whisk remaining 32g cornflour with 60ml stock until smooth. Cut 300g Chinese broccoli into 5cm lengths.
Sear
Heat 1/4 cup oil in a large wok or two batches over high heat 1 minute until smoking. Working in batches if needed, lay 400g rice noodles in a single layer, turn after 90 seconds, cook until edges char golden and noodles cling to wok-fond. Lift onto a plate.
Saute
Add 1/4 cup oil to the wok over high heat 30 seconds. Add crushed garlic and 40g fermented soybean paste, cook 60 seconds until deeply fragrant and paste turns mahogany at the edges.
Build
Tip beef slices into the wok over high heat 90 seconds until seared outside but pink inside. Add broccoli stems, toss 60 seconds. Pour in 600ml stock with 40ml oyster sauce, 20ml each light and dark soy, and 10g palm sugar.
Finish
Stir in cornflour slurry over high heat 90 seconds until gravy thickens to glossy mahogany clinging consistency. Fold in broccoli leaves until just wilted. Remove from heat.
Plate
Divide charred noodles between two plates. Pour the beef and gravy over noodles. Finish each plate with 1 tsp ground white pepper and 20ml Thai chilli vinegar. Serve immediately.
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