These beef pan fried noodles are such a hit both at home, and away camping! They are delicious, pretty healthy and ready in no time.
Oh how I love quick and easy one- pot meals!
Not only are they great when we’re both home late and need a meal to be on the table PRONTO!
But I also rely on one-pot meals when we’re off camping in our campervans. No one likes washing up in a house, with running hot water. Washing up becomes a whole ‘nother story when you’re in a VW camper with no sink or tap!
So let me walk you through my newest one-pot creation. And I do hope you love it too!
How to Make Beef Pan Fried Noodles
1/ prep your veggies
As this dish cooks so quickly, get everything cut up and ready before you even turn the heat on. It’ll make for a much smoother and less stressful cooking experience!
Here I sliced my red onion.
Next I took a sharp knife to the garlic until it was very finely chopped.
2/ prep the steak
Using a sharp knife, remove any thick chunks of fat or chewy looking pieces from the steak. A small amount of fat being left on is ideal, as fat = flavour!
Very thinly slice the steak ‘against the grain’.
This just means you’re cutting against the structure of the flesh, ensuring each bite will be tender and not chewy.
3/ heat your pan & oil
When I’m cooking a stir fry I always like to heat the empty pan up first.
Then, when I’m ready to start cooking, I add the oil, then immediately add the onion too.
Let the onion stir fry for a few minutes, then add in the garlic.
Keep stirring it to avoid it burning.
Next, add in the ‘straight to wok’ noodles…
Along with the say sauce and stir well for as long as the noodle package recommends cooking them for.
When all is piping hot and cooked through, remove the stir fry into bowls, keeping them warm whilst you cook the steak.
4/ pan fry the steak
Add the second lot of oil to the pan and spread around so it’s evenly covered.
Lay the pieces of steak into the hot oil, in an even layer. Season the top of the steak strips with the salt.
Leave for around 60 seconds, then nudge with your spatula. If the steak comes away easily from the pan it is ready to turn and cook the second side. If it sticks to the pan wait another 30 seconds or so and repeat until it does come away easily.
Finally, top the noodles with the pan fried steak and scatter over with the spring onions to finish.
- 1 tbsp oil
- 1 red onion – thinly sliced
- 3 garlic cloves – minced
- 300 g fresh noodles – Fresh or ‘straight-to-wok’. Two servings. If using dried noodles, precook/presoak first
- 1 tbsp soy sauce
- 3 spring onions – thinly slice the green part and save to scatter over the cooked dish. Chop the white parts and add to the pan whilst the noodles are cooking
- 1 red chilli – slice half into thin rings and save for the end of the cooking time. Finely chop the other half and add to the pan whilst the noodles are cooking
- 1 tsp oil
- 250 g steak – One steak will feed two people. I used a sirloin but you could use a fillet, rump or any other quick cooking steak. Remove any rind or tough bits and slice the steak against the grain into thin strips
- 1 tsp salt
Prep all the veggies and steak before starting to cook.
Preheat a frying pan or skillet over a medium high heat.
Add the oil, then the onion and stir fry for a few minutes.
Add in the garlic, stirring quickly, then follow with the ‘straight to wok’ noodles.
Pour in the soy sauce, the green parts of the spring onions and the chilli slices. Stir fry for a couple more minutes, then dish up between 2 bowls and keep warm.
Add the second measure of oil to the hot pan, then lay out the steak strips in an even layer.
Season the top of them by scattering with the salt.
Cook for 30-60 seconds, then nudge the beef with a spatula. If the meat comes away easily from the pan, flip it over to cook on the second side.
If the steak sticks to the pan, wait another 30-60 seconds and repeat until it comes away easily.
When the steak is cooked, divide between the two bowls of noodles.
Scatter with the rest of the spring onions and serve.
If at home pop steak in freezer for 30 minutes or so , the steak can then be cut wafer thin against the grain
Jane Sarchet says
That’s a brilliant suggestion Graham, thanks for sharing!