Beef Pad See Ew

Method

• 1)

  Remove the fat from the rump steak, then slice it into stir fry strips and set aside. Crack 4 eggs into a bowl, whisk and set aside. If you are using gai lan chop off the fibrous roots and discard them and then slice the gai lan lengthways and set aside.

• 2)

  To make the pad see ew sauce finely slice or mince 4 cloves of garlic into a jar or bowl. Add 1 of the fresh chillis finely sliced. Then finely slice the stalks of the four spring onion and set aside the tops for garnish. Slice of grate 20g of palm sugar and add that to the jar with zest and juice of 1 lime, 2 Tbsp of oyster sauce and 4 Tbsp of dark soy sauce. Stir to combine.

• 3)

  next cut a 5mm boarder all the way around the edge of your fresh rice noodle slab, then slice them into think noodles lengthways to allow them to easily break apart in the stir fry. I like to slightly separate them as much as I can without breaking the noodles, so they cook through faster. If you are using dry rice noodles just cook them as per the packet instructions and them into the pad see ew.

• 4)

  Turn your wok onto a high heat. Once heated add your preferred cooking oil then pour in the eggs. Toss until scrambled and set aside.

• 5)

  Let the wok come back up to a high heat, add some oil then add the beef and spread it throughout the wok so it gets some nice colour on it for a couple of minutes. You can then toss it around the wok and add the pad see ew sauce and the rice noodles. Toss them through to evenly coat everything in the sauce and keep tossing for 5 minutes until the noodles have separated and softened.

• 6)

  Add the gai lan and toss through for 30 seconds then add the egg and stir through.

• 7)

  Serve in the middle of the table or individually in a bowl with finely sliced chilli and spring onion.