Beef Pad See Ew

• servings: Recipe (serves 2
• total time: 1 minute

Ingredients

Tenderised and Marinated Beef:

200-250g raw flank steak or rump steak, thinly sliced

1/4 tsp baking soda

1/2 tbsp low sodium soy sauce

1 tsp sweetener- I use natvia

1/2 tsp sesame oil

minced garlic

minced chilli (optional)

Sauce:

1 tbs sweetener - l use @natvialiving

1 ½ tbs low sodium soy sauce

1 tbs dark soy

2 tbs oyster sauce

1 tsp white vinegar or rice wine vinegar

Stirfry:

1 tsp oil (I use sesame)

Veggies of choice chopped- I use Chinese broccoli + carrot + onion

1-2 clove garlic

300g fresh rice noodles chopped into thick slices & separated (I buy these from the Chinese grocer but you can sub for normal pantry rice noodles but they will be much thinner)- I use the Cong Thanh Hu Tieu Sai Gon Stir Fry Noodles 1kg from woolworths

2x egg

Garnish:

birds eye chilli roughly chopped + white vinegar

Green Onion

Lemon or lime wedges

Directions

Thinly slice beef and marinate + set aside to tenderise (this is key to get tender beef)

Prep all veggies, sauce etc

Pan-fry beef until 80% cooked, set aside

Saute garlic, carrot and onion, then add chopped Chinese broccoli

Make a well in the middle of the pan, add 2x eggs and scramble

Add the cooked beef back into the pan, along with the fresh rice noodles or prepared cooked thin rice noodles) & cook for 1-2 mins. Add the sauce and make sure everything is coated well.

Garnish with some chopped chilli in vinegar and green onion and enjoy ✨

Macros per serve (2):

490 cals

C: 58g

P: 36g

F: 13g