Pad See Ew

In a bowl, combine the sliced beef with corn starch, vegetable oil, and 1 tbsp of soy sauce to tenderize it. Mix well and set aside.

In a separate small bowl, prepare the sauce by combining soy sauce, fish sauce, oyster sauce, black soy sauce, brown sugar, and water. Whisk until combined and set aside.

Heat neutral oil in a hot wok over high heat. Add the marinated beef and sear until it's about 80% cooked through. Remove the beef from the wok and set aside.

Add a bit more oil to the wok if needed. Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the chopped Chinese broccoli and sauté for a few minutes until it begins to wilt.

Push the broccoli to one side of the wok. Pour in the whisked eggs and scramble them until just cooked. Remove the broccoli and eggs from the wok and set aside with the beef.

Add the fresh rice noodles to the empty wok. Toss and allow them to char for about 30 seconds.

Pour the prepared sauce over the noodles and toss continuously until the noodles are evenly coated.

Add the cooked beef, broccoli, and eggs back into the wok. Toss everything together until fully combined and heated through.

Serve immediately and enjoy.