Ingredients (for 4 people):
250g rice noodles or egg noodles
150 g beef (thinly sliced, fillet or rumsteck type)
150 g shrimp (deveined and cleaned)
1 red pepper (cut into thin strips)
1 carrot (cut in Julienne)
100 g of broccoli (separated into small flowers)
3 cloves of garlic (minced)
1 onion (cut into slats)
3 c. with soy sauce soup
2 c. with oyster sauce soup
1 c. with fish sauce soup (optional)
1 c. with brown sugar soup
1 c. with sesame oil soup
2 c. with vegetable oil soup
1/2 c. at black pepper coffee
1 pinch chilli (optional)
Some sprouts of fresh cilantro (for garnish)
Sesame seeds (optional for filling)
Instructions :
1. Preparation of ingredients :
Cook the noodles according to the instructions on the package, drain and reserve.
Mix the beef with 1 tsp. soy sauce soup, 1/2 tsp. Oyster sauce soup and 1 pinch black pepper. Let it marinate for 10 minutes.
Prepare all the vegetables so that they are ready to be sautéed quickly.
2. Shrimp & beef cooking:
Heat 1 c. vegetable oil soup in a wok or large hot frying pan.
Cook the shrimp until pink and slightly golden brown (about 2 minutes). Take them out and book them
In the same pan, add a little oil and simmer the beef until it is properly coated. Take out and make a booking
3. Cooking vegetables:
Add 1 c. soup vegetable oil in the wok and sauté garlic and onion until fragrant.
Add the carrot, pepper and broccoli. Cook them for 3-4 minutes stirring constantly.
4. Final mix:
Put the beef and shrimp in the pan with the veggies.
Add the cooked noodles, then incorporate the sauce: mix 2 c. soy sauce soup, 1 tsp. Oyster sauce soup, 1 tsp. fish sauce soup, 1 tsp. with brown sugar, and sesame oil.
Mix well to coat the noodles and let cook 1-2 minutes.
5. Servir :
Serve hot in plates or bowls.
Top with fresh cilantro and sprinkle with sesame seeds, if desired.
Astuce :
For an even more authentic taste, add a few drops of Sriracha sauce or rice vinegar when serving.
You can substitute beef with chicken or add other vegetables like mushrooms or zucchini.
Enjoy your meal!
