Pad See Ew (Thai Stir-fried Rice Noodles with Broccoli)

Slice the flank steak thinly against the grain. Marinate with 1 tsp soy sauce, 0.5 tsp sugar, and 0.25 tsp black pepper. Set aside.

In a small bowl, whisk together 1 tbsp oyster sauce, 2 tbsp sweet soy sauce, and 1 tsp vinegar.

Mince 4 cloves of garlic.

Wash and trim the Chinese broccoli (Gai Lan). Cut the stems into bite-sized pieces and the leaves into larger pieces. If using regular broccoli, cut into florets and stems.

If the fresh rice noodles are stuck together, gently separate them. If they are very stiff, you can briefly microwave them or rinse with warm water to make them pliable.

Heat a wok or large skillet over high heat. Add 1 tbsp of cooking oil. Add the marinated beef and stir-fry for 1-2 minutes per side, until nicely seared. Remove beef from the wok and set aside.

Add another 1 tbsp of cooking oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.

Add the Chinese broccoli stems to the wok and stir-fry for 1 minute. Then add the leaves and stir-fry for another 30 seconds to 1 minute, until the vegetables are slightly tender-crisp.

Add the separated rice noodles and the prepared sauce to the wok with the vegetables. Stir-fry for 1-2 minutes to coat everything evenly.

Push the noodles and vegetables to one side of the wok. Add the remaining 1 tbsp of cooking oil to the empty side. Crack the egg into the wok and scramble it. Once cooked, mix it into the noodles.

Return the seared beef to the wok. Toss everything together for another 1-2 minutes until well combined and heated through. Let the noodles sit undisturbed for about 30-45 seconds to get slightly charred.

Transfer the Pad See Ew to a serving plate. Garnish with freshly ground black pepper if desired.