Savory Steak and Scallops with Noodles, Rice, and Grilled Vegetables

Instructions

step 1 Prepare the sauce by mixing mayonnaise, ketchup, rice vinegar, sugar, and paprika in a small bowl. Stir until smooth and set aside.
/n step 2 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add diced onion and cook until slightly softened.
/n step 3 Add the beaten eggs to the skillet and scramble lightly, then stir in the cooked rice, soy sauce, and butter. Cook while stirring until the rice is heated through and slightly golden.
/n step 4 In another pan heat sesame oil and cook the lo mein noodles with soy sauce, hoisin sauce, brown sugar, and minced garlic. Toss until the noodles are coated and heated through.
/n step 5 Heat butter in a skillet and sauté zucchini, pineapple chunks, onion, and bell pepper until lightly caramelized and tender.
/n step 6 Season the steak cubes with salt and black pepper.
/n step 7 Heat vegetable oil in a hot skillet and sear the steak pieces for about 2–3 minutes per side until browned and cooked to desired doneness.
/n step 8 In the same skillet add a little butter and sear the scallops for about 1–2 minutes per side until golden brown and just cooked through.
/n step 9 Drizzle the steak with soy sauce and oyster sauce and toss briefly to coat.
/n step 10 Arrange fried rice, noodles, grilled vegetables, steak, and scallops on a serving plate and serve with the prepared sauce in the center.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat steak, rice, noodles, and vegetables in a skillet over medium heat with a small splash of water or soy sauce to keep them from drying out. Scallops should be reheated gently and briefly to avoid overcooking. The sauce can be stored separately in the refrigerator for up to 5 days.