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• 1 lb top round steak, thinly sliced
• 3 tbsp soy sauce
• 4 tbsp oyster sauce
• 5 tbsp Japanese bbq sauce
• 2.5 tsp black pepper
• 1 tsp baking soda
• 2 tbsp cornstarch
• 1 lb large shrimp
• 1 pack chowmein noodles
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 cup sugar snap peas
• 1 small onion, chopped
• 2 tbsp minced garlic
• 1 tbsp grated ginger
• 3 stalks scallions
• few drops sesame oil
• 0.5 cup water

Instructions

1. 1

   Marinate steak with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Japanese bbq sauce, 1/2 tsp black pepper, 1 tsp baking soda, and 1 tbsp cornstarch. Set aside.

2. 2

   Marinate shrimp with 1 tbsp Japanese bbq sauce, 1 tbsp oyster sauce, and 1/2 tsp black pepper. Set aside.

3. 3

   Create the noodle sauce by mixing 1/2 cup water, 2 tbsp soy sauce, 2 tbsp oyster sauce, 3 tbsp Japanese bbq sauce, 1 tsp black pepper, and 1 tsp cornstarch. Set aside.

4. 4

   Boil noodles for 10 minutes, then drain and rinse with cool water.

5. 5

   Sear the beef in a hot wok for about 4 minutes until cooked, then remove.

6. 6

   Cook shrimp in the same wok for about 2 minutes, then remove.

7. 7

   Add sesame oil, garlic, ginger, and onion to the wok; stir-fry for 2-3 minutes.

8. 8

   Add sugar snap peas and cook for 2 minutes, then add cabbage and carrots; stir-fry for 1 minute.

9. 9

   Add cooked noodles, the prepared noodle sauce, and the cooked beef and shrimp back into the wok.

10. 10

    Toss everything together until well coated and the sauce thickens.

11. 11

    Garnish with fresh green onions and serve.