we have food at home.

~ingredients:

• 1 lb flank steak
• steak marinade:
  • 1 tsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp corn starch 
  • 1/2 tsp baking soda
  • 1 tbsp oil 
  • 1 tbsp water 
• sauce:
  • 1 tbsp dark soy
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar 
  • 1 tsp fish sauce
  • 3 tbsp water 
• 6-7 stalks of gai-lan (chinese broccoli)
• 2 eggs 
• fresh wide rice noodles (or dried if you can’t find fresh ones)
• 3 cloves garlic 
• neutral oil (for cooking) 

~instructions:

1. Slice the flank steak into thin strips, set aside in a bowl/bag.
2. Mix together the marinade ingredients in a small bowl.
3. Pour the marinade over the steak, and massage the marinade into the steak. Set aside.
   • Note: Marinate overnight if you have the time
4. Prep the gai-lan (chinese broccoli) by chopping off the ends, and then make diagonal cuts to slice into 2 inch pieces.
5. Mince the garlic, and set aside.
6. In a small bowl, crack 2 eggs and whisk, set aside.
7. In another small bowl, mix together the sauce ingredients listed above, and set aside.
8. If using fresh wide rice noodles, move onto the next step. If using dried rice noodles, cook them according to package directions and drizzle some oil over the cooked noodles to prevent them from sticking.
9. When ready to cook, heat your wok over high heat, until it starts to smoke. Add in 1 tbsp oil.
10. Place the marinated steak into the wok, in an even layer, and sear on one side for 1 minute.
11. Flip after a minute and sear the other side for another minute.
12. Stir-fry the steak until about 80% cooked, then remove and set aside.
13. Add another tbsp of oil to the wok, and add in the garlic, followed by the gai-lan.
14. Stir-fry for a minute until the gai-lan starts to turn a deeper green.
    • Note: When gai-lan is cooked, the center of the stalk should not be white and look more opaque. Once the gai-lan is about 80% cooked, there will still be a small white center to the stalk but the outer edge should be opaque. Now, it’s time to add in the noodles.
15. Add in the noodles, and drizzle a little more oil around the edges of the wok.
16. Quickly stir the noodles and gai-lan, mixing and letting the noodles get a little ‘char’ from the wok.
17. Add back in the beef, followed by the sauce mixture.
18. Quickly stir the noodles, beef, and gai-lan into the sauce, until the noodles are coated in the sauce.
19. Push everything in the wok to the side, and pour in the whisked eggs.
    • Optional: Cooking the egg in the same wok saves time, but you do lose the egg texture this way. If you’d like, cook the egg separately in the beginning and set aside before step 10. Then, add the eggs in last after step 18.
20. Cook the eggs and once the egg starts to form, break it apart and mix into everything else.
21. Once mixed, everything should be cooked and now you’ve made pad see ew! Serve and enjoy 🙂