Pad See Ew

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

8 oz. flank steak, sliced against the grain into 2"-by-1/4" pieces

1/4 tsp. ground white pepper

4 cloves garlic, roughly chopped, divided

1/4 c. plus 1 tbsp. Thai thin soy sauce, divided

2 tbsp. oyster sauce

1 tbsp. fish sauce

1 tbsp. Thai black or sweet soy sauce

1 tsp. granulated sugar

1/4 tsp. MSG

2 tbsp. neutral oil

12 oz. gailan (Chinese broccoli) or broccolini

2 large eggs

16 oz. fresh wide flat rice noodles, room temperature

Chili oil, for serving

1 scallion, sliced on a bias (optional)

Directions

In a medium bowl, combine steak, pepper, half of garlic, and 1/4 cup thin soy sauce and toss until steak is coated. Let sit at room temperature about 15 minutes.

Meanwhile, in a small bowl or liquid measuring cup, combine oyster sauce, fish sauce, Thai black soy sauce, granulated sugar, MSG, and remaining 1 tablespoon thin soy sauce.

Heat a wok or a large skillet over high heat until surface starts to smoke. Pour in oil and heat 30 seconds. If using a nonstick pan, add oil before heating pan. Add beef with marinade and cook, tossing vigorously, until browned and warmed through, about 2 minutes. Add gailan and remaining garlic and cook, tossing often, until gailan is mostly wilted, about 3 minutes. Transfer beef mixture to a medium bowl.

Return wok to high heat. Crack eggs into wok. Let curds form, then break up with a wooden spoon and cook to desired degree of doneness. Transfer eggs to bowl with beef mixture.

Return wok to high heat until surface starts to smoke. Add stir-fry sauce and noodles and cook, tossing constantly, until noodles begin to char and separate, 1 to 2 minutes. Return beef mixture to wok and continue to toss until noodles and beef are thoroughly coated and noodles have separated, 3 to 4 minutes.

Transfer pad see ew to a platter. Top with chili oil and scallions, if using.