Here is another Thai dish that has ‘classic South China’ written all over it. And that is fine: add a few native touches and, voila!, a savoury and satisfying dish popular throughout Thailand.
Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.
If you are using Chinese broccoli, cut into
Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices
Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving about
Reheat the wok, add the noodles and broccoli and stir-fry for 2 minutes. Then add the eggs, the remaining soy sauce, fish sauce, sugar and chilli flakes and continue to stir-fry for 3 minutes. Then add the beef and oyster sauce, mix well and stir-fry for 2 minutes more.
Turn the mixture onto a warm platter, wipe the wok clean and reheat until hot. Add
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