Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Place sliced chiles in a small bowl and cover with 2 tablespoons vinegar.
- Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 2 minutes. Drain; rinse under cold water until cool. Crack eggs into a bowl. In a separate bowl or measuring cup, stir together sweet soy sauce, soy sauce, and remaining 4 teaspoons vinegar.
- Preheat a large cast-iron skillet over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom. Add steak, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes more. Transfer to a plate.
- Reheat skillet over high. Add remaining 2 tablespoons oil and swirl to coat sides and bottom. Add eggs and immediately scramble for 20 seconds. Add Broccolini and garlic and cook, stirring occasionally, until just tender, about 1 minute. Add drained noodles, seared steak and accumulated juices, and soy sauce mixture. Toss to coat. Cook 4 minutes, stirring every minute and allowing the sauce to sit and caramelize in between stirring. Serve with pickled chiles.
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