Beef Pad See Ew


To marinate the beef

400g beef bavette steak, sliced thinly across the grain

2 tsp Thai black soy sauce (or regular light soy sauce)

2 tsp oil

2 tsp cornstarch

For the rest of the dish

2 tsp oyster sauce

1 tsp sugar

2 tbsp Thai black soy sauce

4 tsp Thai soy sauce

2 tsp fish sauce

Ground white pepper to taste

400g pack of rice noodles, cooked slightly more al dente than usual, as they will be cooked more in the wok

3 cloves of garlic, thinly sliced

400g of choi sum, chopped in 3 inch lengths

2 large eggs, beaten


  • Combine marinade ingredients, making sure the beef is well coated. Set aside.
  • Next, combine the oyster sauce, sugar, black soy sauce, soy sauce, fish sauce and white pepper in a small bowl and set aside.
  • Heat your wok over high heat and, once hot and smoking, add a tbsp of oil. Sear beef until nicely coloured but not cooked completely through. Transfer back to the marinade bowl.
  • Add another tbsp of oil to the wok and add first the garlic and then the choi sum, stir frying until the leaves are just beginning to wilt.
  • Add the noodles and then the prepared sauce and quickly but thoroughly mix it all together. Add the beef back to the wok.
  • Now push everything to one side and add the beaten eggs into the space you made. Leave for a few seconds and then start pushing the eggs around, scraping the bottom and scrambling into small pieces as you go. Mix everything together well.
  • When everything is nicely hot and the noodles have begun to slightly caramelise, you are done. Dish up and eat immediately. Enjoy!

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