Beef Lad Na

(A taste of Thailand with my favorite meat, Beef.)
**Easy Difficulty**
Serves 2

10 oz wide Rice Noodles, Pre-soaked for 60 Min and drained
½ lbs beef, thin sliced
3 cups Kai Lan, chopped
2 cups Beef Broth
1 Tbsp Garlic, minced
2 Tbsp Cornstarch
1 Tbsp Black Soy Bean Paste
1 Tbsp Fish Sauce
2 Tbsp Sweet Black Soy Sauce
1 ½ tsp Sugar
1 tsp White Pepper

1) In a large sauce pan or Wok on medium to high heat, stir fry Noodles until slightly brown and crisp. Then add Sweet Black Soy Sauce, stir to coat well, then set on two serving plates.

2) In the same large sauce pan or Wok, add in some oil and brown the garlic. Then add in the Beef slices, and cook for approx 1 min or until beef is brown on the outside.

3) Add in Kai Lan and gentle sauté to mix flavors. Then add in Fish Sauce, Sugar, Black Soy Bean paste, White Pepper, and most of the Beef Broth. Reserve some Broth to make a Slurry. Bring to a boil.

4) Make a slurry with the corn starch and some reserved Beef Broth, then add the Slurry into the pan. Stir continuously, and cook until sauce thickens. When ready, pour over noodles, and enjoy!


Extra Info: Lad Na is a traditional Thai Dish my Boyfriend loves. This is the recipe that his mother taught us. We suspect there is an ingredient or two missing from the original recipe his Mother normally uses when compared to the one she taught us. When she cooks Lad Na, her version tastes way better, even though she claims that it’s the same thing. Darn those Little Old Asian ladies and their secret recipes! D=

If you prefer other Asian vegetables instead of Kai Lan, you can use Bok Choy, Yu Choy, Pei Tsai, or Chinese Broccoli. If you can’t find these at your local Asian Grocery Store, you can use Collard Greens or even Spinach. This dish isn’t spicy, but you can always add in ground chilli flakes, or pickled jalapeno slices. Happy Eating!