Instructions
Step 1: Cook the lo mein noodles according to the package instructions, then drain and set aside.
Step 2: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and black pepper.
Step 3: In another small bowl, mix the cornstarch and water to create a slurry.
Step 4: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 5: Add the sliced steak and cook for 3 to 4 minutes until browned.
Step 6: Remove the steak from the skillet and set aside.
Step 7: Add the remaining vegetable oil to the skillet.
Step 8: Add the shrimp and cook for 2 minutes per side until pink and cooked through.
Step 9: Remove the shrimp and set aside with the steak.
Step 10: Add the onion, bell peppers, snow peas, garlic, and ginger to the skillet.
Step 11: Stir-fry the vegetables for 3 to 4 minutes until slightly tender but still crisp.
Step 12: Return the steak and shrimp to the skillet.
Step 13: Add the cooked noodles and pour the sauce mixture over everything.
Step 14: Toss well to evenly coat all ingredients.
Step 15: Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens.
Step 16: Garnish with chopped green onions and sesame seeds before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or soy sauce to keep the noodles from drying out.
Microwave leftovers in short intervals, stirring occasionally for even heating.
Do not freeze, as the noodles and shrimp may lose their texture after thawing.
Continue on the next page