Method:

1. Marinate the Beef:
   In a bowl, combine the sliced steak, Sesame Oil, Tamari Soy Sauce, and brown sugar. Mix thoroughly, then set aside to marinate for at least 15 minutes.
2. Cook the Noodles:
   Cook the Wide Potato Glass Noodles according to packet instructions. Drain and set aside.
3. Make the Sauce:
   In a bowl, whisk together the Oyster Sauce, Tamari Soy Sauce, Kecap Manis, Fish Sauce, brown sugar, water and corn starch.
4. Cook the Beef:
   Heat 1 tablespoon of cooking oil in a wok or large frying pan over high heat. Add the marinated beef and stir-fry for 2-3 minutes until cooked through and browned. Remove the beef from the wok and set it aside.
5. Stir-Fry the Garlic and Broccoli:
   Separate the Chinese broccoli stems from the leaves. Slice the stems in half lengthways, then cut into bite-sized pieces. Roughly chop the leaves. Then, in the same wok, add another tablespoon of cooking oil. Sauté the minced garlic for 30 seconds or until fragrant. Then, add the sliced Chinese broccoli stems and stir-fry for 2 minutes, then add the leaves and cook a further minute.
6. Scramble the Eggs:
   Push the greens to one side of the wok, add the eggs to the other side, and scramble quickly until it forms. Once cooked, mix everything together.
7. Combine the Noodles, Sauce, and Beef:
   Add the Wide Potato Glass Noodles to the wok, then pour over the sauce. Toss well to coat the noodles, then return the cooked beef to the wok. Stir-fry for another minute, allowing the sauce to thicken and everything to heat through.
8. Serve:
   Divide the Beef Pad See Ew into bowls, garnish with either bean sprouts, spring onions or chilli oil, and serve hot.