Beef Pad See Ew

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (321.8 g)
  • Calories 843.1
  • Total Fat - 12.4 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 156.6 mg
  • Sodium - 1032.9 mg
  • Total Carbohydrate - 144.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.9 g
  • Protein - 31.8 g
  • Calcium - 59.2 mg
  • Iron - 4 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.1 mg

Step 1

Place sliced chillies and white vinegar in a small bowl and leave to soak for an hour.

Step 2

Place noodles in a large heatproof bowl and cover with boiling water and let stand for 3 minutes and then gently loosen noodles with a fork and then drain.

Step 3

Cut beef horizontally into 2cm thick lengths and then cut crossways into thin strips.

Step 4

Heat oil in a large wok over a high heat and add beef in a single layer and cook, without stirring, for 20 seconds and then add garlic and stir-fry, separating beef and pushing up side of wok, for 2 minutes, or until browned.

Step 5

Add gai lan and stir-fry for 1 minutes, or until coloured and push beef and gai lan up side of wok to make a well and then add eggs, cooking, without stirring for 20 seconds and then stir-fry breaking up eggs with beef and gai lan, for 1 minutes.

Step 6

Add noodles, sprouts, sauces, sugar and pepper and stir fry for 1 to 2 minutes until well combined.

Step 7

Transfer to a serving dish and garnish with pickled chilli.

Tips & Variations


No special items needed.

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