Ingredients
- ½ lb fresh wide (or flat) rice noodles, separated into individual noodles
- ¼ lb beef, thinly sliced
- 2 eggs, beaten
- 4-5 stalks of Chinese broccoli (gai lan or kailan), cut into 2" lengths
- 1 carrot, thinly sliced on a bias
- 2 cloves of garlic, minced
Sauce
- 2 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoon dark soy sauce
- 2 teaspoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Combine all the SAUCE ingredients in a bowl and mix well until the brown sugar is completely dissolved.
- Heat a wok or large skillet over high heat. When it starts to smoke, add 1 tablespoon of oil. Add the beef in a single layer and allow it to lightly brown. Flip and brown the other side. Remove and set aside.
- Add the beaten eggs and lightly fry until cooked. Use the spatula to cut it into small pieces. Remove and set aside.
- Add another tablespoon of oil to the wok or skillet. Add garlic and fry until it begins to change color. Be careful not to burn it.
- Add Chinese broccoli and carrots and stir fry until the gai lan leaves begin to soften and wilt.
- Add rice noodles and pour the sauce over the top. Add the previously cooked beef and eggs. Give it a good toss until the noodles are evenly coated in sauce. Serve Pad See Ew immediately.
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