Pad See Ew (Thai Stir-fried Rice Noodles with Beef and Broccoli)
ID: cf417eab...
A classic Thai street food dish featuring wide, flat rice noodles stir-fried in a savory and sweet soy sauce mixture with beef, Chinese broccoli, and egg. It is known for its delicious charred flavor and chewy texture.
영상 로딩 대기 중...
AI 생성 레시피입니다. 저작권은 원작자에게 있습니다. 구독하여 응원해 주세요!
🍳 요리 흐름
Prep the beef, garlic, Chinese broccoli, and sauce. → Sear the beef in a hot wok with oil, salt, pepper, and sugar, then remove and set aside. → Stir-fry garlic and Chinese broccoli, then add wide rice noodles and the sauce mixture. → Let the noodles sear undisturbed on high heat to develop a charred flavor. → Push noodles aside, scramble the egg, return the beef, toss everything together, and garnish with black pepper.
조리 단계
간단한 조리 순서
Prep the beef, garlic, Chinese broccoli, and sauce. → Sear the beef in a hot wok with oil, salt, pepper, and sugar, then remove and set aside. → Stir-fry garlic and Chinese broccoli, then add wide rice noodles and the sauce mixture. → Let the noodles sear undisturbed on high heat to develop a charred flavor. → Push noodles aside, scramble the egg, return the beef, toss everything together, and garnish with black pepper.
소개
A classic Thai street food dish featuring wide, flat rice noodles stir-fried in a savory and sweet soy sauce mixture with beef, Chinese broccoli, and egg. It is known for its delicious charred flavor and chewy texture.
단계 1
Slice the flank steak against the grain into thin bite-sized pieces.
단계 2
Mince 4 cloves of garlic.
단계 3
Slice the Chinese broccoli diagonally into bite-sized pieces, separating the stems and leaves if desired.
단계 4
In a small bowl, combine oyster sauce, soy sauce, and sweet soy sauce to make the stir-fry sauce.
단계 5
Separate the fresh rice noodle sheets and tear them into large, rustic pieces.
재료 목록
중요 사항
Make sure the fresh rice noodles are at room or warm temperature before trying to separate them, otherwise they will tear too easily and break into small mushy pieces.
Do not skimp on the oil; enough oil is necessary to prevent the wide rice noodles from clumping together or turning into a soggy mess.
Allowing the noodles to sear undisturbed in the wok is crucial for getting the authentic 'wok hei' (charred flavor) that defines a great Pad See Ew.
커뮤니티 댓글
대화에 참여하고 XP를 획득하려면 로그인해 주세요!
댓글 로딩 중...