Beef Pad See Ew

No ratings yet
Print Pin
Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 662kcal

Ingredients

Beef Pad See Ew

  • 4 oz Wide rice noodles
  • ¼ cup Oyster sauce
  • 2 TBSP Reduced-sodium soy sauce
  • 2 tsp Fish sauce
  • 1 TBSP Brown sugar
  • ¼ cup Vegetable oil
  • 8 oz Sirloin steak thinly sliced
  • 3 cloves Garlic minced
  • 1 inch Fresh ginger peeled and minced
  • 2 cups Bok choy roughly torn leaves
  • 2 Eggs lightly beaten

Egg Drop Soup

  • 2 cups Chicken broth
  • 1/2 tsp Sesame oil
  • ¼ tsp Salt
  • ¼ tsp Sugar
  • Black pepper
  • ⅛ tsp Ground turmeric
  • ½ tsp Cornstarch
  • 1 tsp Water
  • 2 Eggs lightly beaten
  • ⅓ Scallion chopped

Iced Matcha Latte

  • 1 TBSP Matcha green tea powder
  • 4 TBSP Hot water (at 175ºF / 80ºC)
  • 3 cups Milk (or oat/almond milk)
  • 2 TBSP Sugar
  • 2 cups Ice cubes
US Customary - Metric

Instructions

  • Prepare the noodles: In a large pot, soak or boil the wide rice noodles according to package directions. While they cook, move on to the next step.
  • Make the sauce: In a medium bowl, whisk together oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.
  • Cook the beef: In a wok or large skillet, heat vegetable oil over medium-high heat. Add sliced steak and cook just until the edges are browned.
  • Add aromatics and greens: Add garlic, ginger, and bok choy to the pan. Stir and cook for 1–2 minutes, until slightly softened.
  • Combine noodles and sauce: Drain the cooked noodles and add them to the wok/skillet along with the sauce. Toss everything together with tongs until evenly coated.
  • Scramble the eggs: Push everything to one side of the pan. Pour the beaten eggs into the empty side and cook until scrambled. While the eggs cook, gently move the noodles and veggies to prevent sticking.
  • Make the egg drop soup: In a medium pot, bring chicken broth to a simmer. Stir in sesame oil, salt, sugar, black pepper, and turmeric. Taste and adjust seasoning.
  • Thicken the soup: Mix cornstarch and water in a small bowl until smooth. Slowly drizzle into the soup while stirring to avoid clumps. Adjust thickness as needed. Add chopped scallions.
  • Create egg ribbons: While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to form ribbons.
  • Make the matcha latte: Whisk matcha powder with hot water until smooth. Add milk and sugar, stir to combine, then pour over ice.
  • Serve: Plate the beef pad see ew with a side of egg drop soup. Enjoy with iced matcha latte.

Nutrition

Calories: 662kcal | Carbohydrates: 46g | Protein: 57g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 445mg | Sodium: 3391mg | Potassium: 1416mg | Fiber: 1g | Sugar: 39g | Vitamin A: 4596IU | Vitamin C: 34mg | Calcium: 654mg | Iron: 6mg

Beef Pad See Ew

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Servings 2
Calories 662 kcal

Ingredients
 
 

Beef Pad See Ew

  • 4 oz Wide rice noodles
  • ¼ cup Oyster sauce
  • 2 TBSP Reduced-sodium soy sauce
  • 2 tsp Fish sauce
  • 1 TBSP Brown sugar
  • ¼ cup Vegetable oil
  • 8 oz Sirloin steak thinly sliced
  • 3 cloves Garlic minced
  • 1 inch Fresh ginger peeled and minced
  • 2 cups Bok choy roughly torn leaves
  • 2 Eggs lightly beaten

Egg Drop Soup

  • 2 cups Chicken broth
  • 1/2 tsp Sesame oil
  • ¼ tsp Salt
  • ¼ tsp Sugar
  • Black pepper
  • ⅛ tsp Ground turmeric
  • ½ tsp Cornstarch
  • 1 tsp Water
  • 2 Eggs lightly beaten
  • ⅓ Scallion chopped

Iced Matcha Latte

  • 1 TBSP Matcha green tea powder
  • 4 TBSP Hot water (at 175ºF / 80ºC)
  • 3 cups Milk (or oat/almond milk)
  • 2 TBSP Sugar
  • 2 cups Ice cubes

Instructions
 

  • Prepare the noodles: In a large pot, soak or boil the wide rice noodles according to package directions. While they cook, move on to the next step.
  • Make the sauce: In a medium bowl, whisk together oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.
  • Cook the beef: In a wok or large skillet, heat vegetable oil over medium-high heat. Add sliced steak and cook just until the edges are browned.
  • Add aromatics and greens: Add garlic, ginger, and bok choy to the pan. Stir and cook for 1–2 minutes, until slightly softened.
  • Combine noodles and sauce: Drain the cooked noodles and add them to the wok/skillet along with the sauce. Toss everything together with tongs until evenly coated.
  • Scramble the eggs: Push everything to one side of the pan. Pour the beaten eggs into the empty side and cook until scrambled. While the eggs cook, gently move the noodles and veggies to prevent sticking.
  • Make the egg drop soup: In a medium pot, bring chicken broth to a simmer. Stir in sesame oil, salt, sugar, black pepper, and turmeric. Taste and adjust seasoning.
  • Thicken the soup: Mix cornstarch and water in a small bowl until smooth. Slowly drizzle into the soup while stirring to avoid clumps. Adjust thickness as needed. Add chopped scallions.
  • Create egg ribbons: While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to form ribbons.
  • Make the matcha latte: Whisk matcha powder with hot water until smooth. Add milk and sugar, stir to combine, then pour over ice.
  • Serve: Plate the beef pad see ew with a side of egg drop soup. Enjoy with iced matcha latte.

Nutrition

Calories: 662kcalCarbohydrates: 46gProtein: 57gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 445mgSodium: 3391mgPotassium: 1416mgFiber: 1gSugar: 39gVitamin A: 4596IUVitamin C: 34mgCalcium: 654mgIron: 6mg
Tried this recipe?Let us know how it was!