Beef Pad See Ew

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Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 636kcal

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
  • ⅙ tsp Sesame oil
  • ¼ tsp Salt
  • ¼ tsp Sugar
  • Black pepper to taste
  • 1/8 tsp Ground turmeric
  • 1/2 tsp Cornstarch
  • 1 tsp Water
  • 2 Eggs lightly beaten
  • ⅓ Scallion (chopped)

Iced Matcha Latte

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

Instructions

  • In a large pot, either soak or boil the wide rice noodles according to the package directions. While the noodles are soaking or boiling, make the sauce.
  • In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.
  • In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the sliced steak and cook just until the sides are all browned.
  • Add the garlic, ginger, and bok choy to the wok/skillet. Stir and cook until the vegetables are slightly softened, about 1-2 minutes.
  • Drain the noodles and add to the wok/skillet, along with the sauce. Use tongs to toss the ingredients together and coat the noodles with the sauce.
  • Move the ingredients to one side of the pan. Add the beaten eggs to the empty side and cook until the eggs are scrambled. During this time, also use the tongs to lift the noodles, steak, and vegetables and move them around a bit so they don't stick to the pan.
  • Make the soup: Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and pepper to taste. Add in the turmeric. Taste the soup, and adjust the seasoning if needed.
  • Next mix the cornstarch and water. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the cornstarch slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
  • Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
  • Whisk matcha with hot water until smooth. Add in the milk and sugar to taste. Pour over ice.
  • Serve pad see ew with with egg drop soup, and iced matcha latte.

Nutrition

Calories: 636kcal | Carbohydrates: 46g | Protein: 53g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 445mg | Sodium: 3820mg | Potassium: 1398mg | Fiber: 1g | Sugar: 39g | Vitamin A: 4221IU | Vitamin C: 34mg | Calcium: 652mg | Iron: 5mg

Beef Pad See Ew

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Servings 2
Calories 636 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
  • ⅙ tsp Sesame oil
  • ¼ tsp Salt
  • ¼ tsp Sugar
  • Black pepper to taste
  • 1/8 tsp Ground turmeric
  • 1/2 tsp Cornstarch
  • 1 tsp Water
  • 2 Eggs lightly beaten
  • ⅓ Scallion (chopped)

Iced Matcha Latte

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

Instructions
 

  • In a large pot, either soak or boil the wide rice noodles according to the package directions. While the noodles are soaking or boiling, make the sauce.
  • In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.
  • In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the sliced steak and cook just until the sides are all browned.
  • Add the garlic, ginger, and bok choy to the wok/skillet. Stir and cook until the vegetables are slightly softened, about 1-2 minutes.
  • Drain the noodles and add to the wok/skillet, along with the sauce. Use tongs to toss the ingredients together and coat the noodles with the sauce.
  • Move the ingredients to one side of the pan. Add the beaten eggs to the empty side and cook until the eggs are scrambled. During this time, also use the tongs to lift the noodles, steak, and vegetables and move them around a bit so they don't stick to the pan.
  • Make the soup: Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and pepper to taste. Add in the turmeric. Taste the soup, and adjust the seasoning if needed.
  • Next mix the cornstarch and water. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the cornstarch slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
  • Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
  • Whisk matcha with hot water until smooth. Add in the milk and sugar to taste. Pour over ice.
  • Serve pad see ew with with egg drop soup, and iced matcha latte.

Nutrition

Calories: 636kcalCarbohydrates: 46gProtein: 53gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 445mgSodium: 3820mgPotassium: 1398mgFiber: 1gSugar: 39gVitamin A: 4221IUVitamin C: 34mgCalcium: 652mgIron: 5mg
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