Follow these steps for perfect results
Chinese mustard greens (gai choy)
cut into 1-inch lengths
onion
chopped
garlic
chopped
fresh red chili peppers
chopped
ground fennel seed
ground cumin seed
ground coriander seed
vegetable oil
boneless beef round steak
cut in thin slices
uncooked medium shrimp
peeled and deveined
tomato paste
black soy sauce (siew dam)
fresh Chinese yellow noodles
fresh bean sprouts
salt
Prepare the spice paste by pulsing onion, garlic, chili peppers, fennel, cumin, and coriander in a food processor until smooth.
Heat oil in a wok or large skillet over medium-high heat.
Stir-fry the spice paste until fragrant, about 1 minute.
Add beef and shrimp, stir-fry until cooked through, about 3 minutes.
Stir in tomato paste and black soy sauce, mix well.
Add noodles, toss with sauce, beef, and shrimp for about 5 minutes, until softened.
Add mustard green stems, cook for 3 more minutes until translucent.
Add mustard green leafy parts and bean sprouts, cook for 3 more minutes until softened but still bright in color.
Season with salt to taste and serve immediately.
Expert advice for the best results
Adjust the amount of chili peppers to your spice preference.
Don't overcook the noodles; they should be slightly firm.
Use high heat to get a good char on the beef and shrimp.
Everything you need to know before you start
15 minutes
Spice paste can be made ahead of time.
Serve in a bowl and garnish with chopped scallions and a drizzle of sesame oil.
Serve hot immediately after cooking.
Pairs well with spicy food.
Slight sweetness to balance the spice.
Discover the story behind this recipe
Popular street food dish
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