Beef Pad See Ew

with Birdseye Chilis

2 Servings

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From the Test Kitchen

Pad See Ew (literally: “stir-fried soy sauce”) is a popular Thai and Lao noodle dish. It typically uses Chinese broccoli, a dark leafy green vegetable that has a stronger and slightly more bitter flavor than the common broccoli. Combined with slightly sweet mirin and spicy birdseye chilis, this quick and flavorful dish is a winner.

See Plans

Nutrition

PER SERVING
Calories

515 Cals (est.)

fresh

ingredients

8 oz Chinese Broccoli
8 oz Flank Steak
2 Bird's Eye Chilies
2 cloves Garlic
1 bunch Mint
1 Small Piece Ginger
1 Lime
6 oz Rice Noodles
2 Tbsps Hoisin Sauce
2 Tbsps Mirin
2 Tbsps Soy Sauce
2 tsps Sesame Oil

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Cut the Chinese broccoli into bite-sized pieces. Peel and mince the garlic and ginger. Pick the mint leaves off the stems. Cut the lime into wedges. Thinly slice the beef.

2 Cook the noodles:

Once the water boils, remove the pot from the heat and completely submerge the noodles in the water. Let stand for 3 to 6 minutes, or until tender. Drain and rinse with cold water.

3 Stir-fry the beef:

In a medium pan, heat some olive oil on high until hot. Add the beef and cook 1 minute, or until and somewhat browned but still slightly pink. Add the birdseye chilis, garlic, and ginger. Season with salt and pepper. Cook for 30 seconds, or until fragrant, stirring frequently.

4 Add the Chinese broccoli & sauces:

Add the Chinese broccoli. Cook 1 minute, or until bright green and slightly wilted, stirring frequently. Stir in the noodles, mirin, soy sauce, sesame oil, and half the hoisin sauce; cook 3 to 5 minutes, or until the noodles are warmed through and the liquid has reduced slightly in volume.