Ingredients

• 6 cups water
• 14 ounces chow mein noodles (such as Golden Dragon®)
• 1 pound flank steak, cut into thin strips
• 6 tablespoons teriyaki sauce
• 1/4 cup soy sauce, divided
• 3 tablespoons cornstarch
• 6 cloves garlic, crushed, divided
• 1 cup water
• 1 (1.5 ounce) package chow mein sauce mix (such as Su Wong®)
• 2 tablespoons teriyaki glaze
• 1 tablespoon sriracha sauce, or more to taste
• 1/4 cup peanut oil, divided
• 1 onion, chopped
• 2 carrots, sliced
• 1 cup sliced fresh mushrooms
• 1 cup broccoli florets
• 2 stalks celery, sliced
• 8 ounces bean sprouts
• 12 fresh shrimp (optional)
• 1 1/2 cups chopped bok choy
• ground black pepper to taste

Instructions

1. Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water.
2. Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl.
3. Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce.
4. Preheat a wok over medium-high heat; add 2 tablespoons peanut oil. Add steak and onion; cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate.
5. Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery; cook and stir until browned, about 3 minutes.
6. Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy; cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper.