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For the steak:
  • ¼ 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
  • ¼ cup toasted sesame seeds, for garnish
  • ½ cup dry-roasted peanuts, finely chopped
  • 1 red finger chili pepper, very thinly sliced
  • ½ seedless cucumber, cut into matchsticks/julienned
  • ¼ cup chives, minced


Serves: 4


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.