1. Start by cooking the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced steak and season with salt and pepper. Stir-fry until browned and cooked through, about 4-5 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
4. Add the shrimp and stir-fry until they turn pink and opaque, approximately 2-3 minutes. Remove and set aside with the steak.
5. Add the bell pepper and snow peas to the pan. Stir-fry for about 2 minutes until the vegetables are tender-crisp.
6. Return the steak and shrimp to the pan. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, and the cornstarch mixture. Toss everything together until well combined and heated through, about 2-3 minutes.
7. Transfer to a serving dish and garnish with sliced green onions and sesame seeds.

As I stir-fry, I remember Mama Lou’s gentle guidance: “Listen to the food, Sofia. It will tell you when it’s ready.” Her words always bring a smile to my face as I continue to refine my craft.