Spicy Crispy Chili Beef & Shrimp Noodles

Ingredients:

3/4 lb flank steak, thinly sliced against the grain
1 egg
5 tbsp cornstarch
1/4 tsp 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 deveined tail-off shrimp
1/2 cup sliced onion
1/3 cup carrot matchsticks
4-6 oz cooked stir-fry noodles, coated with a little oil to prevent sticking
Green onions for garnish

Instructions:

In a bowl, combine the thinly sliced flank steak with the egg and toss to coat evenly.
Add cornstarch and black pepper to the steak, mixing well to ensure an even coating.
Heat 5 tbsp of oil in a wok over medium-high heat. Fry the steak in batches until crispy and set aside.
In a small bowl, prepare the sauce by mixing soy sauce, brown sugar, ketchup, sweet chili sauce, tomato paste, and chili crisps/flakes.
In a separate non-stick pan, heat 2 tbsp of oil over medium-high heat. Add the sliced onions and cook for about 4 minutes until softened.
Add the carrot matchsticks to the pan and cook for an additional minute.
Pour in the sauce, then add the cooked steak and shrimp. Cook for 2-3 minutes or until the shrimp are pink and fully cooked.
Stir in the noodles, ensuring everything is well combined and heated through.
Garnish with green onions and serve. For an extra kick, add more chili flakes as desired.

Enjoy