Surf & Turf Stir-Fry Noodles

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove and set aside on a plate.

Step 2: Add the remaining oil to the wok. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside with the beef.

Step 3: In the same wok, add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Step 4: Add the sliced bell peppers to the wok and stir-fry for 2-3 minutes until tender-crisp.

Step 5: Return the beef and shrimp to the wok, mixing well with the vegetables.

Step 6: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and beef broth. Pour this mixture over the meat and vegetables.

Step 7: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats everything evenly.

Step 8: Add the cooked noodles to the wok and toss everything together until well combined and heated through.

Step 9: Transfer to a serving bowl and garnish with chopped green onions and sesame seeds if desired. Serve immediately.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles are best enjoyed fresh, but they keep reasonably well when properly stored.

To reheat, place the stir-fry in a wok or skillet over medium-high heat for 2-3 minutes, adding a splash of water or broth if needed to prevent sticking. You can also microwave individual portions for 1-2 minutes, though the texture won’t be quite as crispy.

For meal prep, keep the noodles and sauce separate from the meat and vegetables until ready to eat. This helps maintain better texture and prevents the noodles from becoming soggy.