Beef, Basil, and Chile (Pad Se Ew)

BEEF, BASIL, AND CHILE (PAD SE EW)

Ingredients:

8 oz fresh flat rice noodles (banh cuon is the Vietnamese variety)
7 oz beef fillet
1 zucchini
1 cup freshly picked basil leaves
2 cloves of garlic
1 red long chile
1 egg
Peanut oil for frying

For the sauce:
1 tbsp oyster sauce
3 tbsp dark soy sauce
1 tsp fish sauce
1 tsp light soy sauce
2 tbsp brown sugar

Instructions:

To prepare flat noodles: cut them into 2in wide strips, and if chilled, heat up in the microwave for 30 seconds before unwrapping. Cover with cling film and set aside.

To prepare sauce: combine all ingredients in a bowl and mix.

To prepare stir fry: slice beef fillet thinly and sprinkle with black pepper. Tear larger basil leaves in half and cut zucchini into chunks. Cut chile longways and remove seeds (the spicy heat source), slice roughly. Crush garlic.

Heat wok on medium high heat. Add 1 tbsp peanut oil and flash fry beef fillet slices for about 5 seconds on each side. Transfer to a heatproof bowl. Add zucchini to the wok and stir-fry until lightly charred. Transfer to the bowl with beef.

Heat 2 tbsp peanut oil in the wok and add chile, garlic and noodles. Stir fry until until lightly fragrant. Push the lot to the side and crack in an egg. Stir to scramble and mix in with the noodles. Add cooked beef and zucchini, basil leaves and stir. Pour in sauce and stir-fry for another minute until the noodles and beef are well covered with sauce and everything is warmed through.

Serve immediately or save some for reheating at lunch the next day.

From wholesomecook.wordpress.com