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Sliced Ginger-Garlic Steak and Cold Sesame Noodles

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


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. 

Rachael Ray