Ingredients (serves 4):
250g rice noodles or egg noodles
150g thinly sliced beef (such as fillet or rump steak)
150g peeled and deveined shrimp
1 red bell pepper (cut into thin strips)
1 carrot (julienned)
100g broccoli (cut into small florets)
3 cloves garlic (minced)
1 onion (sliced)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce (optional)
1 tbsp brown sugar
1 tbsp sesame oil
2 tbsp vegetable oil
1/2 tsp 1 teaspoon black pepper
1 pinch chili flakes (optional)
A few sprigs of fresh cilantro (for garnish)
Sesame seeds (for garnish, optional)
Instructions:
- Preparing the ingredients:
Cook the noodles according to the package instructions, drain, and set aside.
Toss the beef with 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, and a pinch of black pepper. Let it marinate for 10 minutes.
Prepare all the vegetables so they are ready to stir-fry quickly. - Cooking 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 browned (about 2 minutes). Remove and set aside.
In the same pan, add a little oil and stir-fry the beef until well browned. Remove and set aside.
- Cooking the vegetables:
Add 1 tablespoon of 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.
- Final mixing:
Return the beef and shrimp to the pan with the vegetables.
Add the cooked noodles, then stir in the sauce: combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and sesame oil.
Toss well to coat the noodles and cook for 1-2 minutes. - Serving:
Serve hot in plates or bowls.
Garnish with fresh cilantro 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 serving.
You can substitute chicken for the beef or add other vegetables such as mushrooms or zucchini.
Enjoy!