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Coat the flank steak slices in egg, ensuring even coverage.
Combine cornstarch and black pepper with the steak, making sure each piece is well-coated.
In a wok, heat 5 tbsp of oil over medium-high heat. Fry the steak in small batches until crispy, then remove and set aside.
Mix soy sauce, brown sugar, ketchup, sweet chili sauce, tomato paste, and chili crisps in a small bowl for the sauce.
In a separate pan, heat 2 tbsp of oil over medium heat. Add onions and cook for about 4 minutes until softened.
Add carrot matchsticks and cook for an additional minute.
Pour the sauce into the pan and mix in the shrimp and crispy steak. Stir-fry for 2-3 minutes or until the shrimp are fully cooked.
Add the noodles to the pan, tossing to coat in the sauce and ensuring everything is heated through.
Garnish with chopped green onions and serve. Add more chili flakes if you prefer an extra kick. Enjoy!
