Garlic noodles Grilled skirt steak Veggies Egg rolls

Garlic noodles Grilled skirt steak Veggies Egg rolls

Garlic noodles:

For the sauce I used 3 Tbsp butter, 1 Tbsp garlic paste, 1 tbsp oyster sauce, 1 Tbsp soy sauce, 2tsp brown sugar, 1 Tbsp sesame oil, scallions, pasta water. Bring pan to medium heat and add sesame oil and garlic. Sautee no more than 30 or 40 seconds, stir in oyster sauce, soy sauce and brown sugar. Cook 3 minutes and add butter and scallions. (Use pasta water to thin sauce as desired) Toss in blanched vegetables (optional) and cooked noodles.

Grilled Skirt Steak :


2 lb. Skirt Steak
salt & pepper
For The Marinade
⅓ cup olive oil
⅓ cup dry sherry
⅓ cup soy sauce
2 tbsp honey
1 tsp garlic, minced
1 tsp crushed red pepper
1 cup chimichurri sauce, optional
US Customary – Metric


Season steak with salt and pepper on both sides.
Combine the olive oil, dry sherry, soy sauce, honey, garlic and red pepper in a zip top plastic bag (or shallow baking dish). Place steak in bag and let marinate on counter top for 30 minutes.*
Preheat grill to high heat (at least 500 degrees or higher if possible), clean grates and brush with oil if needed.
Remove steak from marinade (discard any remaining marinade) and sear on the hot grill for 3 to 4 minutes per side, until the steak reaches an internal temperature of 130 degrees F. Let rest for 5 minutes before slicing the steak AGAINST the grain into thin strips. Serve with the chimichurri sauce if desired.

*If marinating the steak longer than 30 minutes, keep in refrigerator. Remove from refrigerator at least 30 minutes prior to grilling.

Veggies Egg rolls :


for 12 servings

3.5 oz glass noodle (100 g), 1 package
hot water, for soaking
2 cups shredded cabbage (200 g)
1 cup shredded carrot (110 g)
½ cup scallions (50 g), chopped
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying


Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

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