Surf & Turf Stir-Fry Noodles

Instructions

Step 1: Heat a large wok or skillet over high heat and add 1 tablespoon of vegetable oil. Once smoking, add the thinly sliced beef and cook for 2-3 minutes until browned on the outside but still slightly pink inside. Transfer the beef to a plate and set aside.

Step 2: Add the remaining vegetable oil to the wok and add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.

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

Step 4: In the same wok, add the sliced red and green bell peppers. Stir-fry for 2-3 minutes until they have slight color but remain crisp.

Step 5: Add the cooked chow mein noodles to the wok and gently toss to break them up and distribute evenly.

Step 6: Pour in the soy sauce, oyster sauce, sesame oil, chicken broth, white pepper, and red pepper flakes. Toss everything together for 1-2 minutes.

Step 7: Return the cooked beef and shrimp to the wok and toss to combine all ingredients.

Step 8: Pour the cornstarch slurry over the mixture and toss continuously for 1 minute until the sauce thickens and coats everything evenly.

Step 9: Transfer to a serving platter and garnish with green onions and sesame seeds if desired. Serve immediately while hot.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb extra moisture, so you can add a splash of soy sauce or broth when reheating to restore moisture.

To reheat, warm the stir-fry in a wok or skillet over medium-high heat for 3-4 minutes, stirring occasionally. Alternatively, microwave in a covered container for 2-3 minutes, stirring halfway through.

For best results, store the beef and shrimp separately from the noodles and vegetables if you plan to keep leftovers for more than a day. This helps maintain the texture of the proteins and noodles.