Start by mixing Shaoxing wine, soy sauce, and cornstarch in a small bowl. Add the thinly sliced steak and toss to coat. Allow the steak to marinate for about 20 minutes. This step ensures the meat is tender, juicy, and packed with flavor.

While the steak marinates, whisk together the chicken broth, soy sauce, oyster sauce, brown sugar, grated ginger, and chili crisps (if using) in a medium bowl. Set this sauce aside for later. Trust me, this is where the magic happens.

Add a splash of oil to a hot skillet or wok. Cook the marinated steak for about 1 minute per side to sear it nicely. Remove the meat from the skillet and set it aside for now.

Using the same skillet, heat a little more oil and toss in your chopped vegetables. Sauté them for about 4–5 minutes until they soften a bit but still have a crunch. This step adds color and tons of nutrition to the dish.

Once the vegetables are ready, add in the shrimp. Cook them until they turn pink and curl into a "C" shape. This will only take about 2–3 minutes.

Return the cooked steak to the skillet along with your prepared rice noodles. Pour the sauce over everything and toss to combine. Allow the sauce to bubble and thicken for 2–3 minutes, ensuring every bite is coated in flavor.

Top your noodles with sliced green onions for a fresh finish. Serve immediately and savor every bite!