Beef Pad See Ew

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 336kcal

Ingredients

Noodles

  • 4 oz Wide rice noodles

For the sauce

  • ¼ cup Oyster sauce
  • 2 TBSP Reduced-sodium soy sauce
  • 2 tsp Fish sauce
  • 1 TBSP Brown sugar

For the stir fry

  • ¼ cup Vegetable oil
  • 8 oz Sirloin steak thinly sliced
  • 3 cloves Garlic minced
  • 1 inch piece Fresh ginger peeled and minced
  • 2 cups Bok choy roughly torn leaves
  • 2 Eggs lightly beaten

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • 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 just 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.
  • Serve immediately with coconut water and enjoy your meal.

Nutrition

Calories: 336kcal | Carbohydrates: 25g | Protein: 35g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 233mg | Sodium: 1795mg | Potassium: 1534mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3366IU | Vitamin C: 41mg | Calcium: 237mg | Iron: 4mg

Beef Pad See Ew

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 336 kcal

Ingredients
 
 

Noodles

  • 4 oz Wide rice noodles

For the sauce

  • ¼ cup Oyster sauce
  • 2 TBSP Reduced-sodium soy sauce
  • 2 tsp Fish sauce
  • 1 TBSP Brown sugar

For the stir fry

  • ¼ cup Vegetable oil
  • 8 oz Sirloin steak thinly sliced
  • 3 cloves Garlic minced
  • 1 inch piece Fresh ginger peeled and minced
  • 2 cups Bok choy roughly torn leaves
  • 2 Eggs lightly beaten

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • 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 just 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.
  • Serve immediately with coconut water and enjoy your meal.

Nutrition

Calories: 336kcalCarbohydrates: 25gProtein: 35gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 233mgSodium: 1795mgPotassium: 1534mgFiber: 5gSugar: 16gVitamin A: 3366IUVitamin C: 41mgCalcium: 237mgIron: 4mg
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