Prepare the noodles according to the package instructions.

Smash the garlic cloves and finely mince them. Cut Chinese broccoli into bite-sized pieces. Cut the stems a little bit thinner than you'd do the leaves. Thinly slice the green onion for garnish (if using).

Cut the beef into bite-sized pieces. In a large mixing bowl, combine the beef, cooking oil, soy sauce, and white pepper. Give it a good massage. Set aside.

Prepare the pad see ew sauce. In a small container, combine all the sauce ingredients and mix well. For the chili vinegar, in a separate bowl, mix together white vinegar and red chili pepper. Let it sit for at least 15 minutes.

In a wok (or pan), heat the cooking oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the beef and cook for 1 to 2 minutes. When the beef is cooked, remove it from the pan and set aside.

In the same pan, add the cooking oil (2tbsp). Add the garlic and saute for 30 seconds or until fragrant. Increase the heat to high and add the Chinese broccoli. Cook for 1 minute or until the stems soften up a little bit.

Add the cooked noodles and pour the sauce. Stir to combine. To sear the noodles, let it sit for about 20 to 30 seconds. Give it a toss and let it sear one more time.

Once you've got good color, push all your noodles to one side. Into that empty space, add a splash of oil, crack the eggs, and scramble them a little bit. When the eggs are 80 percent cooked, stir-fry it all together.

Once everything is nice and evenly coated, add your cooked beef and toss it around for about 1 minute. Finish it off with some white pepper and green onion (if using). Enjoy~!