Beef Pad Seuw
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.
Servings: 4
Ingredients
MASTER STOCK
- ½ cup Mekong whiskey
- ½ cup shao hsing
- ⅓ cup dark soy sauce
- 2 tbsp light soy sauce
- 80 g yellow rock sugar
- 2 cloves garlic
- 2 large knobs ginger
- ⅓ bunch spring onion trimmed and roughly chopped
- 1 tsp cardamom pods
- 3 star anise
- 1 piece cassia bark
PAD SEUW
- ¼ cup vegetable oil plus 2 tbs extra
- 600 g beef chuck
- 2 eggs
- 1 packet cheong fun (fresh rolled rice noodles) separated
- 2 tbsp soy sauce
- 2 stems gai lan cut into 5cm lengths
- 2 tbsp kecap manis
- 2 tbsp oyster sauce
- large pinch white pepper
- 1 small knob ginger, julienned
- ¼ bunch coriander leaves picked
- 2 tbsp crispy 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.