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Chef David Rose Recipes

Crispy Beef Noodles

Stir-Fry Sauce

  • 1/2 cup teriyaki marinade & sauce
  • 1/2 cup beef stock
  • 1/2 cup sweet Mae ploy chili sauce
  • 1/4 cup Mirin cooking rice wine
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sriracha
  • 1 tablespoon cornstarch

Crispy Beef Stir-Fry

  • 2 lbs ribeye steak, trim off hard fat and slice steak into 1/4” slices against the grain (width wise)
  • 4 oz. Baby portobello mushrooms, thinly sliced
  • 1 red bell pepper, small, thinly sliced
  • 1/4 yellow onion, thinly sliced
  • 1 cup firmly packed spinach, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/2 medium sized jalapeño, seeded + minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Chinese five spice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon cornstarch
  • 1/4 cup corn starch for dredging
  • 1/2 cup vegetable oil + 1/4 cup of vegetable oil
  • 1 teaspoon sesame oil
  • 1 tablespoon cilantro, chopped
  • 4 oz lo mein noodles (or favorite noodles) cooked, and shaken (cooled down)
  • *8 lime wedges, for garnish
  • *1/4 cup chopped cilantro, for garnish

Stir-Fry Sauce

  1. Add teriyaki sauce and cornstarch to a small bowl and whisk until free of lumps and well combined.
  2. Combine all ingredients into a medium bowl and whisk until fully incorporated.

Crispy Beef Noodles

  1. Place sliced ​​ribeye in medium bowl with kosher salt, black pepper, Chinese five spice, garlic powder, smoked paprika, and 1 tablespoon of cornstarch; toss thoroughly until well incorporated.
  2. Dredge ribeye slices in 1/2 cup cornstarch on all sides, shake off excess cornstarch .
  3. In a wok or large saucepan, add 1/2 cup vegetable oil; bring to medium-high heat.
  4. Sauté and cook ribeye slices in small batches to not overcrowd the wok; brown on both sides, about 2 minutes each side.
  5. Remove browned steak from wok and place on paper towel-lined plate.
  6. Wipe out wok and add 1/4 cup vegetable oil and sesame oil; return to medium-high heat, add all vegetables and a pinch of salt and pepper.
  7. Sauté vegetables until tender, but still al dente, about 1 minute.
  8. Add stir-fry sauce to wok and bring to a boil until thickened; add browned tips, pre-cooked lo mein noodles, and cilantro back into wok and toss until coated.
  9. Season to taste with salt and pepper.
  10. Garnish with cilantro and one lime wedge.

Prep time: 15 mins
Cook time: About 15 mins
Servings: 4 to 6 servings

Vegetable Eggrolls

Eggroll dipping sauce

  • 1 cup Mae ploy chili sauce
  • 1 tablespoon Teriyaki Marinade & sauce
  • 1 tablespoon Seasoned Rice Wine vinegar
  1. In a medium sized bowl, whisk all ingredients together until fully incorporated.

Eggroll filling

  • 3 tablespoons vegetable oil
  • ½ teaspoon sesame oil
  • ½ medium yellow onion, small diced
  • 2 green onions, green and white parts minced
  • 3 garlic cloves, minced
  • 2 cups shredded Napa cabbage
  • 1 cup shredded carrots
  • Pinch of kosher salt and black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon smoked paprika

Vegetable eggroll

  • Eggroll filling 8 to 10 (7 by 7-inch) egg roll wrappers
  • 2 medium eggs
  • ½ cup water
  • 3 cups vegetable oil, for frying
  1. Add the 3 tablespoons vegetable oil, and sesame oil to the wok, or large saucepan, and stir-fry/sauté yellow onions, green onions, and garlic for about 1 minute, or until fragrant.
  2. Add the cabbage, carrots, salt and pepper, granulated garlic, granulated onion, and paprika. Stir-fry for 4 to 5 minutes, until the cabbage is tender.
  3. Season to taste with salt and pepper if needed, and allow the filling to cool to room temperature.
  4. To assemble the egg rolls, lay out the wrapper in the shape of a diamond, so one of the pointed ends is facing you. Place about 3 heaping tablespoons of the filling in the middle of each wrapper.
  5. In a small bowl, whisk together the eggs and the water. Brush all four sides of the wrapper with the egg wash.
  6. Fold the bottom corner over the filling, rolling only halfway to snugly cover the filling. Fold in the left and right sides across the filling, brush the top of the egg roll once more with the egg wash, then finish rolling to the top corner.
  7. Place the 3 cups of vegetable oil in the wok or large saucepan and bring it up to medium high heat, and oil begins to shimmer (about 350 degrees).
  8. Carefully fry the egg rolls in batches of 2 at a time for 2 to 3 minutes, until golden brown. Remove the egg rolls with a slotted spoon and lay them on a paper towel–lined sheet pan to drain.
  9. Serve them warm with the dipping sauce.

Prep time: 15 mins
Cook time: About 15 mins
Servings: 8 to 10 servings

Lemongrass-Thyme Mule

Lemongrass Thyme Honey-Syrup

Ingredients:

  • 2 cups honey
  • 1 cup water
  • 1/2 cup coarsely chopped lemongrass
  • 2 sprigs of thyme

Recipe:

  1. Add all contents to a small sauce pot , bring to a boil and remove from heat; allow thyme and lemongrass 2 to 3 hours to steep in honey-syrup.
  2. Strain honey syrup through fine strainer, and pour into squeeze bottle.

Lemongrass- thyme Mule
Ingredients:

  • 2 oz vodka
  • 1 oz Lemongrass Thyme Honey-Syrup
  • 1/2 oz fresh lime juice
  • Ginger beer
  • *garnish with thyme sprig and lime wedge

Recipe:

  1. Add vodka, lemongrass thyme honey-syrup, lime juice to Moscow mule cup, fill with ice, and top with ginger beer; use a long bar spoon to thoroughly mix.
  2. Garnish with thyme sprig & lime wedge .

Yield: One cocktail

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