Ingredients (serves 4):
– 250g rice noodles or egg noodles
– 150g beef (sliced thinly, such as filet or ribeye)
– 150g shrimp (peeled and deveined)
– 1 red bell pepper (sliced into thin strips)
– 1 carrot (julienne)
– 100g broccoli (separated into small florets)
– 3 cloves garlic (minced)
– 1 onion (sliced into thin rings)
– 3 tablespoons soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon brown sugar
– 1 tablespoon sesame oil
– 2 tablespoons vegetable oil
– 1/2 teaspoon black pepper
– A pinch of cayenne pepper (optional)
– Fresh coriander leaves (for garnish)
– Sesame seeds (for garnish, optional)
Instructions:
1. Prepare the ingredients: Cook the noodles according to package instructions, drain, and set aside. Marinate the beef with 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, and a pinch of black pepper for 10 minutes. Prepare all the vegetables for quick stir-frying.
2. Cook the shrimp and beef: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook the shrimp until pink and lightly golden (about 2 minutes). Remove and set aside. In the same pan, add a little more oil and stir-fry the beef until well-browned. Remove and set aside.
3. Cook the vegetables: Add 1 tablespoon vegetable oil to the wok and stir-fry the garlic and onion until fragrant. Add the carrot, bell pepper, and broccoli. Cook for 3-4 minutes, stirring constantly.
4. Final mixture: Return the beef and shrimp to the pan with the vegetables. Add the cooked noodles, then incorporate the sauce: mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and sesame oil. Stir well to coat the noodles and cook for 1-2 minutes.
5. Serve: Serve hot in plates or bowls. Garnish with fresh coriander leaves and sprinkle with sesame seeds, if desired.
Tip: For an even more authentic flavor, add a few drops of Sriracha sauce or rice vinegar when se
