Pad See Ew
8 Minutes
2-3 SERVINGS
INGREDIENTS
For the Marinade- 10ml light soy sauce
- 2 tsp cornflour
- ½ tsp black pepper
- 200g dried wide rice noodles
- 20ml dark soy sauce
- 40ml oyster sauce
- 30ml light soy sauce
- 20ml white vinegar
- 4 tsp sugar
- 300g Sadia Ribeye Aged
- 200g dried wide rice noodles
- 90ml cooking oil
- 4 garlic cloves (finely chopped)
- 2 large eggs
- 8 stems gai lan (leaves and stems separated, chopped into 1-inch pieces)
- Red chilli, to garnish (sliced)
METHOD
- Keep the Sadia Ribeye Aged sealed and thaw it in the chiller for 24 hours before use. Portion out 300g and slice into 1-inch steak, then cut into strips.
- In a bowl, combine the beef with light soy sauce, cornflour, and black pepper. Set aside.
- Soak the dried rice noodles according to package instructions until softened, then drain well.
- Heat 15ml oil in a large pan over high heat. Add garlic and sauté briefly until fragrant. Add the beef and cook for 2-3 minutes until almost cooked through. Add the gai lan stems and stir-fry for 1 minute, then add the leafy parts and cook for another 30 seconds until just wilted.
- Push everything to one side of the pan, crack in the egg, and scramble lightly before mixing everything together. Remove from the pan and set aside.
- Add the remaining oil into the same pan. Add the noodles and sauce mixture. Toss quickly over high heat for 1-2 minutes until the noodles absorb the sauce.
- Return the beef and vegetables to the pan. Toss everything together for another 30 seconds until evenly combined. Serve immediately while hot.
Sadia Beef Ribeye Aged
100% Quality Beef
Other Recipes
Popular Recipes
