Description
A flavorful and quick stir-fry combining tender beef, succulent shrimp, and fresh vegetables over a bed of egg noodles, all tossed in a savory sauce.
Ingredients
Scale
For the Crust:
- 8 oz (225g) dried egg noodles
- 8 oz (225g) flank steak, thinly sliced against the grain
- 8 oz (225g) raw shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 3 green onions, sliced
- 2 tablespoons vegetable oil (for stir-frying)
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.
- Season sliced beef with a pinch of salt and pepper. In a large wok or skillet, heat 1 tablespoon vegetable oil over high heat. Add beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef from the wok and set aside.
- In the same wok, add remaining 1 tablespoon oil. Add shrimp and stir-fry until pink, about 2 minutes. Remove shrimp and set aside with beef.
- Add garlic and ginger to the wok, stir for 30 seconds until fragrant. Add bell pepper and snap peas, stir-fry for 2 minutes until crisp-tender.
- Return beef and shrimp to the wok. Add the cooked noodles. Pour the sauce over everything and toss well to combine. Cook for another 1-2 minutes until heated through.
- Add green onions and give a final toss. Adjust seasoning if needed. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add red pepper flakes or a drizzle of sriracha.