Crispy Chili Beef & Shrimp Stir-Fry Noodles

Ingredients:

3/4 lb flank steak, thinly sliced against the grain
1 egg
5 tbsp cornstarch
1/4 tsp ground black pepper
7 tbsp vegetable oil, divided
5 tbsp soy sauce
3 tbsp brown sugar
3 tbsp ketchup
4 tbsp sweet chili sauce
1 tbsp chili crisps or chili flakes
2 tbsp tomato paste
10-12 raw shrimp, deveined and tails removed
1/2 cup sliced onion
1/3 cup carrot matchsticks
4-6 oz cooked stir-fry noodles (lightly coated in oil)
Green onions, thinly sliced for garnish
Instructions:

In a bowl, combine the sliced flank steak with the egg, ensuring each piece is evenly coated. Add cornstarch and black pepper, mixing thoroughly.
Heat 5 tbsp of oil in a wok over medium-high heat. Fry the steak in small batches until crispy and set aside.
Prepare the sauce by mixing soy sauce, brown sugar, ketchup, sweet chili sauce, tomato paste, and chili flakes in a small bowl.
Heat 2 tbsp of oil in a non-stick skillet. Sauté the onions for about 4 minutes until softened, then add the carrots and cook for an additional minute.
Stir in the prepared sauce, followed by the cooked steak and shrimp. Cook for 2-3 minutes until the shrimp are pink and cooked through.
Add the stir-fry noodles and toss everything together to combine the flavors. Garnish with chopped green onions.
Adjust spiciness to taste by adding more chili flakes. Serve and enjoy!

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