Steak Drunken Noodles (Pad Kee Mao)

Ingredients

For the Noodles

• 1 lb steak (we used our Flat Iron)
• 1 tsp soy sauce
• Pinch of black pepper
• 8 oz (about 250 g) dried wide rice noodles
• 3 tbsp olive oil, divided
• ½ onion, sliced
• 1 tbsp minced garlic
• 2–3 Thai red chilies, sliced or slit lengthwise (for less heat)
• 4–5 heads baby bok choy, trimmed and halved
• 1 cup Thai or holy basil leaves
• 1 green onion, white and green parts sliced separately

For the sauce

• 1 tbsp soy sauce
• 2 tsp oyster sauce
• 1 tbsp + 1 tsp fish sauce
• 1 tbsp brown sugar
• Pinch of ground white pepper
• ¼ cup beef broth or water

Instructions

1. Slice and marinate the steak. Pat the flat iron dry and slice it thin (about ¼ inch) against the grain. Toss it with 1 tsp soy sauce and a pinch of pepper. Let it sit for 15–20 minutes while you prep everything else.
2. Soak the noodles. Put the rice noodles in a large bowl and cover them completely with hot water. Cover the bowl and let them soak 15–20 minutes, until pliable but still a little chewy. Drain. If they start to clump, rinse briefly with cold water to loosen them.
3. Mix the sauce. Stir together the soy sauce, oyster sauce, fish sauce, brown sugar, white pepper, and broth until the sugar dissolves.
4. Sear the steak. Heat 2 tbsp olive oil in a wok or large skillet over high heat until it shimmers. Add the steak in a single layer (work in batches if needed so it sears instead of steams). Cook about 1 minute without moving it, flip, and cook 30 seconds more. It should be browned outside and still pink inside. Move it to a plate and set aside.
5. Cook the aromatics. Add the remaining 1 tbsp olive oil to the pan. Sauté the onion for 30 seconds, then add the garlic, chilies, and green onion whites. Cook 30–60 seconds, until fragrant.
6. Add the bok choy. Stir-fry for about 30 seconds, just until it starts to wilt.
7. Cook the noodles. Add the drained noodles and pour the sauce around the edges of the pan. Toss over high heat for about 2 minutes, scraping the bottom so nothing sticks, until the noodles are coated, tender, and lightly charred in spots.
8. Return the steak last. Once the noodles are cooked through, add the steak and any juices from the plate, along with the basil and green onion tops. Toss for 30 seconds, just long enough to warm the steak and wilt the basil, then take it off the heat.
9. Serve right away, topped with extra green onion.