serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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Quick & Cosy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- ½ cup vegetable oil
- 4 eggs
- 1 bunch gai lan, thinly sliced
- 6 garlic cloves, roughly chopped
- 600 g fresh flat, wide rice noodles
- Thinly sliced bird’s eye chilli, lemon juice and extra Golden Mountain sauce, to serve
- Lemon wedges, to serve
For the beef marinade
- 200 g beef topside, thinly sliced
- ¼ tsp bicarbonate of soda
- ½ tsp dark soy sauce
- 1 tsp Golden Mountain sauce, plus extra for the chilli
- 1 tsp vegetable oil
- A pinch of sugar
For the pad see ew sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp fish sauce
- 2 tsp Golden Mountain sauce
- 1½ tbsp caster sugar
Marinating time: 10 minutes
Instructions
- In a large bowl, combine the beef and marinade ingredients and mix well to combine. Allow to stand for 10 minutes before using, if you can.
- While the beef is marinating, in a medium bowl, combine the ingredients for the pad see ew sauce and stir well to dissolve the sugar. Set aside until required.
- When ready to cook, heat a wok or a large frying pan over high heat. Add 2 tbsp oil and stir-fry the beef, until just cooked. Remove to a plate.
- For best results, cook each portion of pad see ew individually. Return the wok to high heat with another 2 tbsp oil. Crack 1 egg into the hot oil and stir fry, then add ¼ of the prepared gai lan and garlic and toss until just softened.
- Add ¼ rice noodles and stir-fry, until lightly charred. Add ¼ of the cooked beef and prepared pad see ew sauce and toss until the noodles and beef are well coated with the sauce. Remove to an individual serving plate and repeat with the remaining ingredients to make four portions of pad see ew.
- Serve the beef pad see ew plates with sliced chillies mixed with lemon juice, Golden Mountain sauce and lemon wedges.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Quick & Cosy
