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Recipe by Cook! Stacey Cook
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⚠️ AI estimates only — quantities may not be accurate. Always verify with the original recipe source.
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Mince the garlic, slice the onion and bell pepper into strips, cut broccoli into bite-size pieces, and separate the green onions into stems and leafy parts.
Rinse the shrimp, pat dry, and marinate with salt, a pinch of sugar, baking soda, rice wine, cornstarch, white pepper powder, and a touch of sesame oil.
Slice the beef across the grain and marinate with water, soy sauce, dark soy sauce, oyster sauce, sugar, baking soda, cornstarch, black pepper, cooking oil, and sesame oil until liquid is absorbed.
Boil the fresh chow mein noodles for 7 minutes or according to package instructions.
Stir-fry the onion and bell pepper with oil, a pinch of sugar, and salt for about 15 seconds; remove from pan.
Stir-fry the broccoli with oil, salt, sugar, and a splash of rice wine or water for about 30 seconds; remove from pan.
Pan-fry the shrimp with green onion stems and a touch of garlic until golden, add a splash of dark soy sauce, then remove.
Pan-fry the beef with garlic and rice wine until golden, add dark soy sauce and a tablespoon of water to coat, then remove.
Sauté remaining garlic and green onion stems, add the boiled noodles, season with soy sauce and dark soy sauce, and stir-fry.
Add chicken broth (if using thick noodles), cover, and braise for 1 minute.
Return the cooked shrimp, beef, and vegetables to the pan, add the leafy part of the green onions and black pepper, and mix everything together thoroughly.
Per serving · AI estimate only