Beef pad see ew with Chinese broccoli

• 250 g dried wide rice noodlesabout 1cm / ½-inch wide, sometimes labeled pad see ew or chantaboon noodles
• 350 g flank steaksliced against the grain into thin 5mm strips
• 250 g Chinese broccoli (gai lan)stems cut into 5cm pieces, leaves separated
• 4 garlic clovesminced
• 2 large eggs
• 3 tbs dark soy sauce
• 1 tbs soy sauce
• 2 tbs oyster sauce
• 1 tbs granulated sugar
• ½ tsp white pepper
• 1 tsp rice vinegar
• 3 tbs vegetable oil

1. 1

   Soak the wide rice noodles in a bowl of warm water for 8-10 minutes until pliable but still slightly firm — they should bend without snapping but not feel mushy. Drain well and set aside.

   Tip: If using fresh wide rice noodles from the refrigerated section, skip the soak and just separate the sheets into strips.

2. 2

   While noodles soak, whisk together the dark soy sauce, soy sauce, oyster sauce, sugar, white pepper, and rice vinegar in a small bowl. Set the sauce aside.

3. 3

   Heat the wok or skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil, swirl to coat, then add the beef strips in a single layer. Let them sear undisturbed for 60-90 seconds until the edges are deeply browned and caramelized. Flip and cook another 30 seconds until just barely cooked through. Transfer to a plate.

   Tip: Don't crowd the wok — if your pan is smaller, sear the beef in two batches for maximum browning.

4. 4

   Return the wok to high heat with another tablespoon of oil. Add the Chinese broccoli stems first and stir-fry for 1 minute until they turn vibrant green and the edges start to blister. Add the leaves and garlic, tossing for another 30 seconds until the garlic smells fragrant and the leaves wilt. Push everything to one side of the wok.

5. 5

   Add the remaining tablespoon of oil to the cleared side of the wok. Crack in the eggs and let them set for about 20 seconds until the edges are bubbly and golden, then break them up roughly with your spatula — you want big, jammy curds, not scrambled dust.

6. 6

   Add the drained noodles to the wok and pour the sauce mixture over everything. Toss vigorously with tongs for 1-2 minutes, letting the noodles pick up color from the dark soy and develop slightly charred spots where they contact the hot pan — this smoky char is called wok hei and it's the soul of the dish.

   Tip: Keep the noodles moving but also let them sit against the hot surface for a few seconds at a time to build that char.

7. 7

   Return the seared beef and any resting juices to the wok. Toss everything together for 30 seconds until the beef is heated through and the sauce evenly coats the noodles. The noodles should be glossy, dark, and slightly chewy.

   Tip: Leftovers keep in the fridge for up to 2 days. Reheat in a hot skillet with a splash of water to loosen the noodles — microwave makes them gummy.

• wok or skillet (35cm (14-inch))
• cutting board
• mixing bowl (medium)

Per serving

Nutritional values are estimates only.