Beef and Shrimp Stir-Fried Spaghetti

A fusion delight where tender beef and succulent shrimp meet perfectly al dente pasta, all tossed in a savory, aromatic scallion-infused soy sauce.

Ingredients

• 200 g spaghetti
• 150 g beef sirloin, sliced
• 100 g shrimp, peeled and deveined
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 red onion, sliced
• 3 stalks green scallions
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp white sugar
• to taste black pepper
• optional fine chili powder

Instructions

1. 1Boil the spaghetti

   

   Place the dry spaghetti noodles into a wok filled with boiling water. Cook until tender, then remove and rinse immediately with cold water to stop the cooking process and improve texture.

   Tip: Rinsing the pasta in cold water ensures it stays firm and prevents it from sticking together.
2. 2Cool the noodles

   

   Carefully transfer the cooked spaghetti from the boiling water into a plastic container filled with cold water. Allow the noodles to cool completely before setting them aside for the next step.

   Tip: Use a pair of tongs to transfer the noodles easily without breaking them.
3. 3Prepare scallion oil

   

   Heat oil in a wok and fry large pieces of green scallions until they turn golden brown. Once fragrant and golden, remove the scallions from the oil and set the infused oil aside for the sauce.

   Tip: Frying scallions until golden creates a flavorful base oil that elevates the entire dish.
4. 4Create the sauce base

   

   Turn the heat to low. Pour dark soy sauce, along with light soy sauce, oyster sauce, and a pinch of white sugar into the pan with the scallion-infused oil. Add a splash of water and simmer the mixture gently to blend the flavors.

   Tip: Keep the heat low when adding sauces to prevent the sugar from burning quickly.
5. 5Simmer the sauce

   

   Stir the simmering sauce mixture continuously with a ladle, ensuring the soy sauces, oyster sauce, and sugar are well combined. Continue to simmer until the sauce is slightly thickened and fragrant.

   Tip: This versatile sauce is perfect for coating noodles evenly.
6. 6Stir-fry the beef

   

   Heat a small amount of oil in a clean pan. Add the sliced raw beef and stir-fry until the beef is browned and the natural oils begin to release. Keep the beef moving to ensure even cooking.

   Tip: Stir-fry over high heat to sear the beef quickly, keeping it tender.
7. 7Sear the beef and shrimp

   

   Add a small amount of cooking oil to the pan and stir-fry the sliced beef until the oil comes out. Then, add the raw grey shrimp to the wok and continue to stir-fry until they are cooked.

   Tip: Make sure the pan is hot before adding the beef to ensure a good sear.
8. 8Add vegetables

   

   Add the pre-fried scallions along with the colorful bell peppers and red onions into the wok with the beef and shrimp. Continue to stir-fry the mixture until the vegetables are tender-crisp.

   Tip: Keep the heat high to ensure the vegetables stay crisp and vibrant.
9. 9Season with scallion oil sauce

   

   Pour two spoons of the prepared scallion oil sauce over the stir-fried meat and vegetables in the wok. You can also add black pepper at this stage if you prefer extra spice.

   Tip: The scallion oil sauce is the key to the flavor of this dish.
10. 10Add the pasta

    

    Add the pre-boiled spaghetti into the wok on top of the stir-fried meat and vegetables. Ensure the heat is adjusted to allow the noodles to be evenly incorporated.

    Tip: Using pre-cooked spaghetti that has been rinsed with cold water prevents the noodles from sticking.
11. 11Toss and combine

    

    Start stirring and tossing the ingredients together constantly. This helps the spaghetti absorb the rich, dark sauce thoroughly.

    Tip: Keep tossing the noodles to ensure they are evenly coated and dont clump together.
12. 12Final stir-fry

    

    Continue to vigorously toss the glossy noodles, vegetables, and meat in the wok with chopsticks until the sauce is completely absorbed and the flavors are well-integrated. If you like it spicy, you can add fine chili powder at this stage.

    Tip: The dish is ready when the sauce has thickened and coated everything perfectly.

Storage & Reheating

Burn It Off

Frequently Asked Questions