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Beef with Broccoli & Rice Noodles
Thailand - Central
  -   Kwaytiow Paht Si-Yu
2 main  
35 min  
A very popular one dish lunch in Thailand. The recipe will serve two as a single main dish or four on an Asian style table with other dishes. Working with the noodles is a bit tricky, so read the notes. See Recipe #1 for restaurant style.


Rice Noodles, wide (1)
Beef, lean
Broccoli, Chinese (2)
-- Sauce
Fish Sauce (3)
Sugar (opt) (4)
Soy Sauce (5)
Pepper black
Oil (more)
-- Serve with
Chili Vinegar Sauce (6)
Chili Garlic Sauce
Prep   -   (20 min)
  1. Separate and cut fresh RICE NOODLES 1 inch by 3 inches. If dried, See Note-1.
  2. Slice BEEF very thin in pieces about 1" x 2".
  3. Cut BROCCOLI leaves into 2 inch pieces. Cut stems at a very shallow diagonal into "horse ears" about 1/4 inch thick at the base end increasing to 1 inch at the thin end. Keep stems separate from leaves and tender tips.
  4. Chop GARLIC medium.
  5. Beat EGGS medium.
  6. Mix together All Sauce items.
Run   -   (15 min)
  1. Everything must be ready - this will go very fast.
  2. In a wok or spacious sauté pan heat 1/2 T Oil over moderate heat and pour in Eggs. Tilt the pan toward you and push the eggs up away from you until they are no longer runny but not overcooked. Remove them from the pan and set aside.
  3. Add 1-1/2 T Oil to the pan. Fry the Garlic stirring until the first hint of color, then turn the heat to very high and stir in Beef and Broccoli Stems. Fry stirring until the Beef is cooked through and Stems are crisp tender.
  4. Stir in Broccoli Leaves until well wilted, Then stir the Eggs back in, breaking them up into shards until they are well distributed.
  5. Distribute Noodles over the top and stir them in very quickly until reasonably well distributed, then pour the Sauce mix over and stir it in quickly.
  6. Serve immediately.
  1. Rice noodles:   These should be 3/4 inch or wider. Unfortunately noodles that wide are hard to find either fresh or dried. I usually cut them 1 inch wide from fresh Rice Roll (sheets of rice noodle). These vary in thickness, thicker ones work better. If dried (Rice Flakes are a good size) soak in cool water 1 to 1-1/2 hours depending on thickness. 5-1/2 ounces will make 10 ounces soaked. If you are unpracticed you may find the dried more forgiving and easier to handle. Using fresh noodles, I cut the block into 2 inch widths, then rub the sheets loose one by one and cut them to width. Spread them out and keep them fluffed up so they don't all stick together. For details see our Rice Noodles page.
  2. Chinese Broccoli:   Gai-lan is similar to Italian rapini but with larger leaves. If all you have is regular broccoli cut into small florets and discard tough main stem but keep all the smaller stems. For details see our Gai Lan page.
  3. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  4. Sugar:   Optional, and I seldom use it - but it does cover the slight bitterness of broccoli if that would bother you.
  5. Soy Sauce:   Most recipes call for "Dark Soy Sauce" but I prefer the lighter flavor and appearance of regular soy sauce.
  6. Condiments:   Two of the essential Thai table condiments (the third is dry chili flake). We have a recipe for Chili Vinegar Sauce. For the Chili Garlic Sauce the ubiquitous Huy Fong brand will do fine. It's not totally authentic (they don't have red ripe jalapeno chilies in Thailand - yet) but no-one seems to mind the extra flavor.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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