Go Back
–+ servings
Pan Fried Noodles

Savory Pan Fried Noodles: A Cozy Dinner Delight

This Pan Fried Noodles recipe features marinated flank steak and vibrant veggies, bringing comfort and joy in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 1 lb flank steak thinly sliced for tender bites filled with flavor
  • 2 tablespoons soy sauce adds a savory depth that's essential for taste
  • 1 tablespoon oyster sauce brings a rich umami flavor to elevate the dish
  • 1 teaspoon sesame oil for a nutty aroma and a hint of warmth
  • 2 large eggs beaten for extra protein and a lovely texture
  • 2 tablespoons vegetable oil add this if needed to prevent sticking
  • 1 tablespoon minced garlic infuses the dish with a mouthwatering aroma
  • 1 tablespoon minced ginger lends a zesty kick to balance the flavors
  • 1 cup frozen peas and carrots quick and colorful veggies that add nutrition
  • 1 unit red bell pepper chopped for a sweet crunch and vibrant color
  • 4 cups cooked rice the base of your dish, great for absorbing flavors
  • Salt to taste
  • Pepper to taste
  • Green onions for garnish (sliced), adding freshness and a pop of color
  • Sesame seeds for garnish (optional) for added texture and flavor

Equipment

  • Wok
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Steak Fried Rice
  1. In a mixing bowl, combine flank steak with soy sauce, oyster sauce, and sesame oil. Marinate for at least 15 minutes.
  2. Heat a skillet or wok over medium-high heat. Stir-fry the marinated steak for about 3-4 minutes until browned and cooked through. Remove and set aside.
  3. In the same skillet, pour in beaten eggs and scramble over medium heat for 2-3 minutes. Remove and set aside with the steak.
  4. Add vegetable oil if necessary. Sauté garlic and ginger for 30 seconds until fragrant.
  5. Stir-fry peas and carrots along with chopped red bell pepper for 2-3 minutes until vibrant.
  6. Add cooked rice to the skillet, fold in steak and scrambled eggs, season with salt and pepper, and mix for 2 minutes.
  7. Garnish with sliced green onions and sesame seeds before serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

For best results, slice steak thinly, use day-old rice, and cook over medium-high heat to lock in flavors.

Tried this recipe?

Let us know how it was!