Recipes Beef with Broccoli Pad Thai Be the first to rate & review! The steak is sautéed and the broccoli is steamed all in the same wok, making this a fast one-pan dish. By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Updated on November 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 20 mins Total Time: 30 mins Yield: 4 Ingredients 1/2 pound pad Thai rice noodles (banh pho) 2 tablespoons Asian fish sauce 2 tablespoons oyster sauce 2 tablespoons sugar 1 tablespoon soy sauce 1 tablespoon tamarind paste (see Note) 1 tablespoon Sriracha or chile-garlic sauce 2 tablespoons vegetable oil 1/2 pound skirt steak, thinly sliced crosswise 1/2 pound broccoli, stem trimmed and cut into 1-inch pieces 2 small shallots, thinly sliced 2 garlic cloves, thinly sliced 2 cups julienned carrots (from about 3/4 pound carrots) 4 scallions, cut into 1-inch pieces 2 large eggs, lightly beaten 1 cup bean sprouts 1/4 cup ground roasted peanuts 1 lime, cut into 8 wedges, for serving Directions Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water. Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, soy sauce, sugar, tamarind paste and Sriracha. In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering. Add the steak and cook over high heat, stirring occasionally, until browned and cooked to medium, about 3 minutes. Transfer the steak to a plate. Add the broccoli and 1/4 cup of water. Cook, stirring occasionally, until the stems are tender and the florets are beginning to brown, about 4 minutes. Add the broccoli to the beef. Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce, beef and broccoli and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and peanuts and serve with the lime wedges. Notes Tamarind paste is available from Indian, Asian and Latin markets. Rate it Print