Beef, Oyster & Shrimp Noodle Bowl with Shrimp Oil Broth

Cooking StepsHow to cook Beef, Oyster & Shrimp Noodle Bowl with Shrimp Oil Broth step by step

Cooking Process

1. 
   Step 1

   Prep the ingredients. Marinate the beef: 1 tbsp light soy sauce, 1 tsp cornstarch, ½ tbsp cooking oil. Peel and devein the shrimp; save the shrimp heads separately.

2. 
   Step 2

   Make the soulful shrimp oil broth. Heat a little oil in a pot, add the shrimp heads once hot, and sauté over medium-low heat. Press the heads with a spatula to release the red shrimp oil. Add water (about 3–4 bowls), bring to a boil over high heat, then reduce to low and simmer for 5 minutes until a rich shrimp stock forms. Remove the heads and set the broth aside.

3. 
   Step 3

   Heat a wok with oil and stir-fry the marinated beef slices until just changed color, then immediately remove and set aside. In the same wok with residual oil, sauté minced garlic until fragrant. Add the shrimp and stir-fry until pink, then return the beef, add the oysters, and gently toss for about 10 seconds.

4. 
   Step 4

   Pour in the shrimp stock, add light soy sauce, oyster sauce, shacha sauce, dark soy sauce, and a pinch of salt. Bring to a boil over high heat. Add a dash of white pepper if you like. The topping is done!

5. 
   Step 5

   In a separate pot, bring water to a boil and cook the noodles to your preferred doneness. Drain and divide into bowls. Ladle the topping and broth over the noodles. Dig in!