Surf & Turf Lo Mein

Instructions

Step 1: Cook the lo mein noodles according to package directions, then drain and set aside.

Step 2: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and cornstarch to create the sauce.

Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced beef and cook until browned, about 2 to 3 minutes. Remove and set aside.

Step 4: Add the remaining oil to the wok and stir-fry the shrimp until they turn pink, about 2 minutes per side. Transfer to a plate.

Step 5: Add garlic and ginger to the wok and cook for 30 seconds until fragrant. Toss in the bell peppers and green onions, stir-frying for 2 to 3 minutes.

Step 6: Return the beef and shrimp to the wok along with the cooked noodles. Pour the sauce over and toss everything together until coated and heated through, about 1 to 2 minutes.

Step 7: Taste and adjust seasoning with salt and white pepper as needed. Garnish with sesame seeds and serve immediately.

Storage and Reheating Tips

Store leftover lo mein in an airtight container in the refrigerator for up to 3 days. The noodles may stick together slightly as they cool, which is completely normal.

Reheat gently in a wok or skillet over medium heat, adding a splash of water or broth to loosen the noodles and restore moisture. Avoid microwaving, as it can dry out the dish.

For best results, store the sauce separately from the noodles and proteins if you plan to keep it for several days. This prevents the noodles from becoming too soggy.