This quick and tasty recipe differs slightly from the classic shrimp or chicken pad Thai. Beef and broccoli, along with carrots, beansprouts, and green onions give this version an added depth of flavor which distinguishes it from the more commonly encountered shrimp version.
Of course, that's not to say it's not authentic. Many street food vendors in Bangkok offer beef pad Thai as an option, alongside shrimp or chicken. As with most classic dishes, it's the little twists we put on them that make them the most interesting.
Once you've mastered this easy pad Thai recipe, you can try out your own variations. We've added a couple of suggestions at the bottom of the page.
How to make Beef Pad Thai
Makes 4 Servings
Main pad Thai ingredients
1 lbs top sirloin steak, cut into slices
1 egg (chicken or duck)
2 cups of broccoli
1/2 a cup of shredded carrots
1/2 a cup of bean sprouts
8 oz of rice noodles
2 green onions, roughly chopped
2 tbs of olive oil
1/4 of a cup of peanuts, crushed (for the garnish)
Salt and pepper
Pad Thai sauce ingredients
You can either use an 8 oz jar of pre-made pad Thai sauce or create your own with:
2 tbs of dark brown sugar
1 1/2 tbs of fish sauce
1 1/2 tbs of fresh lime juice
1 tbs of Sriracha or chili garlic sauce
2 tbs of low-sodium soy sauce
*Simply combine all of the pad Thai sauce ingredients in a mixing bowl, stirring until all of the sugar has completely dissolved, and then cover and set aside for later use.
Heat a pan of lightly salted water to boiling point over high heat, add the noodles and cook according to the instructions provided on the packet, or for as long as it takes until they are tender. Set the cooked noodles aside in a bowl and cover. (Ideally, you want the noodles to be slightly undercooked as they will cook further in the wok when added to the pad Thai.)
Place a large cast iron skillet on the stovetop over medium heat and add the 2 tbs of olive oil.
When the oil is heated up, crack the egg and add it to the skillet. Use a spatula or wooden spoon to scramble the egg lightly. (Make sure to keep the egg mixture moving around the pan to avoid any burning it, as this can spoil the flavor of the finished pad Thai.)
Once the egg is cooked to your liking, add the pieces of sirloin steak to the pan and season the meat generously with the salt and freshly cracked black pepper. Cook for 3-4 min per side, or until the meat is medium to medium-rare.
Add the broccoli florets, sliced carrots, and beansprouts, and continue to stir fry the mixture until the vegetables have become tender, but still retain a slight bite.
Add your precooked noodles and pour over the pad Thai sauce. Stir well and cook for another 2-3 min until the noodles are hot throughout.
Serve your finished pad Thai with a topping of crushed peanuts and finely chopped green onions.
*You can use any remaining soy sauce as an extra dressing, but don't overdo it. Even the lower sodium version is still quite salty, and it can overpower the other delicate flavors in the dish.
As with chicken pad Thai, noodles can be substituted for rice if you prefer, although it's not the norm. You can also try different types of noodles, for example, ramen, udon, cellophane/glass noodles, or even buckwheat noodles.
Pad Thai sauces are not generally very spicy, but if you like a bit of heat, you can add fresh chili or chili powder.