A seared ribeye paired with saucy shrimp lo mein and crunchy egg rolls makes a satisfying dinner with a little bit of everything. Prepare the egg rolls first, then cook the noodles and steak so everything is ready to serve hot.
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4
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Ingredients
Ribeye
- 2 ribeye steaks, about 1 inch (2.5 cm) thick
- 1 tablespoon neutral oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon butter, optional
Shrimp lo mein
- 8 oz (225 g) lo mein noodles or spaghetti
- 12 oz (340 g) shrimp, peeled and deveined
- 1 tablespoon neutral oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 cups shredded cabbage
- 1 carrot, cut into thin matchsticks
- 3 green onions, sliced
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 tablespoons water
Egg rolls
- 8 egg roll wrappers
- 2 cups shredded cabbage and carrot slaw
- ½ cup cooked, chopped chicken or pork, optional
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Neutral oil, for frying
Instructions
- Prepare the egg roll filling. In a bowl, combine the cabbage and carrot slaw with the cooked chicken or pork, if using, soy sauce, and garlic powder.
- Fill and roll. Place a wrapper on a clean surface with one corner facing you. Add about 2 tablespoons of filling near the center. Fold the bottom corner over the filling, fold in the sides, and roll snugly. Seal the final edge with a little cornstarch mixture.
- Cook the egg rolls. Heat about 1 inch (2.5 cm) of oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden and crisp. Drain on a rack or paper towels. For food safety, make sure any meat filling was fully cooked before assembling.
- Cook the noodles. Prepare the noodles according to the package directions. Drain and set aside. Stir together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and water.
- Sear the ribeye. Pat the steaks dry and season both sides with salt, pepper, and garlic powder. Heat the oil in a heavy skillet over medium-high heat. Cook the steaks to your preferred doneness, turning once. Add butter near the end if desired. Transfer to a plate and rest for 5–10 minutes before slicing.
- Cook the shrimp lo mein. In a large skillet or wok, heat the oil over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, until opaque and cooked through. Transfer to a plate.
- Finish the noodles. Add the garlic and ginger to the pan and stir for about 30 seconds. Add the cabbage, carrot, and green onions; stir-fry for 2–3 minutes. Add the cooked noodles and sauce, tossing until hot. Return the shrimp to the pan and toss to combine.
- Serve. Slice the rested ribeye and serve with shrimp lo mein and crispy egg rolls.
Tips
- Cook steak and shrimp just until done to help keep them tender.
- Fry egg rolls in batches so the oil temperature stays steady.
- For a lighter option, bake or air-fry the egg rolls according to your appliance’s directions, brushing them lightly with oil.
- Keep raw steak and seafood separate from ready-to-eat foods, and wash hands and utensils after handling.