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pad see ew beef recipes

Pad See Ew Beef

This flavorful, one-pan dish is a perfect combination of salty, sweet, and umami, delivering an authentic Thai taste in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 733 kcal

Equipment

  • A well-seasoned wok or large non-stick skillet
  • A wok spatula or tongs for stirring
  • A fine-mesh strainer

Ingredients
  

The beef marinade:

  • 8 ounces flank steak thinly sliced
  • 1 teaspoon Thai black soy sauce
  • 1 teaspoon vegetable oil
  • 1 teaspoon cornstarch

For our pad see ew sauce:

  • 2 tablespoons oyster sauce
  • 1/2 teaspoon sugar
  • 2 teaspoons Thai soy sauce
  • 1 tablespoon Thai black soy sauce
  • 1 teaspoon fish sauce

For the stir-fry base:

  • 1 pound fresh wide rice noodles or 8 ounces dried rice noodles
  • 3 cups Chinese broccoli cut into 2-inch pieces
  • 3 cloves garlic thinly sliced
  • 2 large eggs
  • 4 tablespoons vegetable oil

Instructions
 

  • Let's take a closer look at making this delicious pad see ew with beef. You'll find each step carefully explained to ensure perfect results.

Preparation:

  • The process starts with marinating the beef. The sliced flank steak needs mixing with Thai black soy sauce, vegetable oil, and cornstarch until well coated. The marinated meat should rest while preparing other components.
    A small bowl works best to combine all sauce ingredients. Keep stirring until the sugar dissolves completely. The sauce mixture should stay nearby for easy access during cooking.
    Room temperature noodles work best for this recipe. A quick rinse under hot tap water helps if they're cold and stiff. This simple step prevents them from clumping together in the wok.

Cooking:

  • Heat your wok until it's smoking hot and spread oil around its perimeter. The beef should be seared until it's about 80% cooked through.
    These steps are significant for perfect results:
    - Add garlic to the hot wok and stir-fry for 15 seconds.
    - Push everything to one side and crack in the eggs, scrambling them quickly.
    - Add Chinese broccoli stems first, cooking until the beef is almost done.
    - Introduce the leaves and cook just until wilted.
    Everything should be removed from the wok after a quick cleaning. The wok needs to return to high heat with fresh oil. This creates the magic - add the noodles and sauce, letting them caramelize for about 30 seconds on each side.
    The beef mixture goes back into the wok last. Toss everything together until well combined and heated through. The noodles need just 1-2 minutes in the wok to complete the cooking process.

Notes

Proper storage and reheating are vital to enjoy leftover pad see ew. We stored our pad see ew in an airtight container in the refrigerator, and it stayed fresh for 3-5 days.
Here are my tested storage tips:
  • Keep noodles and vegetables separate when possible
  • Store sauce separately if making ahead
  • The wide rice noodles' texture makes freezing a bad idea
The stovetop method gives the best results. I warm it in a wok with a small amount of oil to bring the dish back to life. A splash of water or broth will keep the noodles from drying out.
The microwave needs a different approach. I cover the pad see ew with a damp paper towel. This keeps moisture in and prevents uneven heating. Stirring frequently during reheating will give an even temperature distribution and help preserve the original textures.
A small batch of fresh pad see ew sauce can refresh the flavors. This makes leftover pad see ew taste almost as good as fresh. Note that you should check all ingredients before reheating. Low to medium heat prevents overcooking.
Raw vegetables or herbs should not be reheated. Add these fresh just before serving to keep their crunch and flavor intact.