Instructions
Step 1: Bring a large pot of salted water to a boil and cook the lo mein noodles according to package directions. Drain and set aside.
Step 2: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Season the beef with salt and pepper, then cook for 2 to 3 minutes until browned. Remove and set aside.
Step 3: Add another tablespoon of oil to the wok and cook the shrimp until pink and cooked through, about 2 to 3 minutes per side. Remove and set aside.
Step 4: Add the remaining oil to the wok, then stir-fry the bell peppers for about 3 to 4 minutes until slightly softened but still crisp.
Step 5: Add the minced garlic and ginger to the peppers and cook for 1 minute until fragrant.
Step 6: Return the beef and shrimp to the wok along with the cooked noodles.
Step 7: In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour this mixture over the noodles and toss to combine.
Step 8: Stir in the cornstarch slurry to thicken the sauce and coat the noodles evenly.
Step 9: Top with sliced 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. The noodles will continue to absorb the sauce, creating even more flavorful results the next day.
To reheat, place the lo mein in a wok or large skillet over medium heat and stir-fry for 2 to 3 minutes, adding a splash of water or broth if the noodles seem dry.
For best results, store the sauce separately from the noodles and protein if you plan to enjoy it beyond one day.
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