The best ever beef pad Seuw (Benjamin Coopers recipe) Slow cooked, melt in your mouth 6 hour beef tossed through rolled rice noodles and asian broccoli.
Cook Time6 hourshrs15 minutesmins
Total Time6 hourshrs15 minutesmins
Course: dinner, lunch
Cuisine: Asian
Keyword: chin chin, noodles, Pad seuw, stirfry
Servings: 4
Author: Benjamin Cooper
Ingredients
MASTER STOCK
½cupMekong whiskey
½cup shao hsing
⅓cupdark soy sauce
2tbsplight soy sauce
80gyellow rock sugar
2cloves garlic
2large knobs ginger
⅓bunch spring oniontrimmed and roughly chopped
1tspcardamom pods
3star anise
1piece cassia bark
PAD SEUW
¼cupvegetable oilplus 2 tbs extra
600gbeef chuck
2eggs
1packet cheong fun (fresh rolled rice noodles)separated
2tbspsoy sauce
2stems gai lancut into 5cm lengths
2tbspkecap manis
2tbspoyster sauce
large pinch white pepper
1small knob ginger, julienned
¼bunch corianderleaves picked
2tbspcrispy shallots
Instructions
FOR THE MASTER STOCK
Put all the ingredients in a large pot along with 2 litres of water and bring to the boil to allow the sugar to dissolve. Its then ready for the meat to be added.
PAD SEUW
Heat the oil in a pan and sear the beef. You want a good caramelisation. Put it in a large heavy based pot with the master stock and simmer gently for 5-6 hours.When It’s cooked, remove from the stock, allow to cool, then slice or pull apart.
Heat the extra oil in a wok and crack in the eggs. Give them a stir to mix then continue cooking until the oil starts to foam. Add the noodles and soy sauce and stir- fry until the noodles soften and absorb the soy sauce.
Add gai lan, kecap manis and oyster sauce. Stir-fry to combine then cook until the sauce caramelises. This dish should be a dry stir-fry, so ensure the sauces have reduced and absorbed. Add the beef and quickly toss to warm it through. Season with pepper and ginger, then serve garnished with coriander and crispy shallots.
Notes
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