Beef Pad See Ew

Ingredients

• 16 oz wide rice noodles (fresh)
• 1 lb beef sirloin or flank steak
• 1 lb Chinese broccoli (gai lan)
• 4 clove garlic
• 2 eggs
• 4 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp white vinegar
• 3 tbsp vegetable oil
• ½ tsp white pepper
• ½ tsp chili flakes (optional)

Steps

1. Prepare the sauce by whisking together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white vinegar in a small bowl.
2. Slice beef thinly against the grain, mince garlic, and cut Chinese broccoli into 2-inch pieces, separating stems and leaves.
3. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add beef and stir-fry until browned, about 2-3 minutes. Remove beef and set aside.
4. Add another tablespoon of oil to the wok. Add garlic and stir-fry for 30 seconds until fragrant. Add Chinese broccoli stems and stir-fry for 2 minutes, then add leaves and stir-fry for another minute. Push vegetables to one side of the wok.
5. Crack eggs into the empty side of the wok and scramble until just set, then break into smaller pieces and mix with the vegetables.
6. Add the wide rice noodles to the wok along with the cooked beef. Pour the prepared sauce over everything.
7. Toss vigorously to combine all ingredients and coat the noodles evenly with the sauce, stir-frying for 2-3 minutes until heated through and slightly caramelized.
8. Serve immediately, garnished with white pepper and chili flakes if desired.