Sliced Ginger-Garlic Steak and Cold Sesame Noodles

by Rachael Ray Show Staff 9:00 AM, July 29, 2016

Aired July 29, 2016

Serves 4

For the Steak:
1/4 cup toasted sesame oil
3 tablespoons Tamari/soy sauce
1 tablespoon Worcestershire sauce
2 inches ginger, peeled and grated
4 large cloves garlic, grated or pasted
1 tablespoon chili-garlic paste or sambal olek
2 pounds skirt steak, cut into 4 portions
Canola or peanut oil
1 bunch scallions or green onions, both whites and greens, sliced on bias
For the Noodles:
1 pound spaghetti (regular or whole-wheat) or Chinese egg noodles shaped like thick spaghetti (available at Asian markets)
1 tablespoon chili-garlic paste or Sambal Olek
1 tablespoon sugar
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons smooth peanut butter
3 tablespoons Tahini
3 cloves garlic, grated or finely chopped
2 inches ginger root, peeled and grated 
1/4 cup toasted sesame seeds, to garnish
1/2 cup dry-roasted peanuts, finely chopped
1 red finger chili pepper, very thinly sliced
1/2 seedless cucumber, cut into matchsticks/juilienned
1/4 cup chives, minced


Whisk up marinade ingredients, add steak and refrigerate several hours or overnight.

Heat cast-iron griddle or skillet, or outdoor grill to medium-high. Drizzle steaks with oil and cook 4 minutes on each side or until crispy at edges and caramelized. Let stand a few minutes then slice against the grain and top with lots of green onions.
For the noodles, bring a large pot of water to a boil and cook pasta to package directions. Drain and cool under cold water; drain again.
Whisk up sesame noodle dressing and toss with noodles to coat.

Serve noodles alongside sliced steak topped with sesame seeds, peanuts, chili pepper, cucumber matchsticks and chives.