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Beef Teriyaki the Easy Way

Author: Alyssa
Serves: 4
  • 1 pound flank steak, sliced against the grain and cut into bite size pieces
  • ¼ cup cornstarch
  • 3 tablespoons oil, divided
  • 1 garlic clove, minced
  • ½ teaspoon ginger, minced
  • ½ cup soy sauce
  • ½ cup mirin
  • 4 tablespoons brown sugar
  • ½ teaspoon sesame oil
  • a couple of dashes of fish sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  2. Heat 2 tablespoons of oil in a large skillet.
  3. When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
  4. Add the remaining tablespoon of oil to the same pan.
  5. Add in garlic and ginger and cook for 1-2 minutes.
  6. In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
  7. Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
  8. In a small bowl mix together the cornstarch and water.
  9. Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
  10. Add steak back to the pan and toss to coat the beef with the sauce.
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Asian BBQ Potato Salad

2 lbs. of red potatoes cut into chunks- cooked
½ white or red onion
1 tsp. kosher salt
½ tsp. black pepper
4 stalks celery diced
3 tsp. dill pickle relish
3 hard boiled eggs diced
1 cup Kim’s Asian BBQ sauce mixed with one cup of Ranch

Toss all ingredients and refrigerate for 1 hour.

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Salmon Pasta Salad

3-4 Cups Cooked, chilled Salmon- flaked
1 16 oz. pkg. Shell pasta
3 Green onions chopped
1/4 cup Kim’s Gourmet Original, Gluten-Free or Spicy Teriyaki Sauce
1/4 cup Mayonnaise
1 Cup Fresh or Frozen peas

Cook pasta, rinse with cold water and set aside. Wisk together teriyaki sauce and mayonnaise until blended.
Toss together all ingredients and chill.

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Quick Salad Side Dish

4 Cucumbers – sliced into circles or seeded and cut in 1/2 circles
1 Red Onion – sliced thin into rings or chopped
1/4 Cup any flavor of our Teriyaki sauces (Original, Spicy or Gluten Free)

Combine all ingredients – serve chilled.

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Oriental Slaw Salad

2 Cups Shredded cabbage or coleslaw mix (without any dressing)
2 pkgs. Ramen noodles – cooked and drained (no spice pack)
1/4 Cup any flavor of our Teriyaki sauces (Original, Spicy or Gluten Free)
1 Tbsp rice wine vinegar
1/4 Cup dried currants (raisins can be substituted)

Combine all ingredients and then chill. As an option serve with chilled chicken slices and make it a meal.

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Oriental Chicken Pasta Salad

2 Cups Cubed raw chicken
1/2 cup Almonds (sliced)
8 oz. can Mandarin Oranges
4 cups romaine salad mix
1/4 cup Chopped green onion
1/4 cup Kim’s Gourmet Teriyaki Sauce, (Original, Gluten Free or Spicy)
4 cups Farfalle Pasta, cooked drained and chilled
Chow Mein Noodles

Combine raw chicken, Kim’s Gourmet Original, Gluten-Free or Spicy teriyaki Sauce, almonds and sauté until chicken is cooked. Chill.
Toss together remaining ingredients.

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Chinese Chicken Salad

1 lb. Assorted Lettuce Greens (leafy green preferred)
2 Cups Chicken Breasts- cooked, diced & marinated (Kim’s Teriyaki or Spicy Teriyaki Sauce)
1/2 Cup Green Onion- chopped
2 Cups Chowmein noodles

Combine all ingredients or arrange on platter.
Add mandarin oranges, fresh kiwi, water chestnuts, chopped
celery or whatever are your favorite items that you enjoy in a salad.
Top with your favorite salad dressing.

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Thai Peanut Pasta Salad

4 pkg. Ramen noodles (any flavor – throw away spice packet)
1/2 Cup Kim’s Gourmet Spicy Peanut Sauce
1 pkg. Frozen peapods (or 1 cup fresh)
1 can sliced water chestnuts (approx 1/3 cup)
1/4 cup chopped green onions
1/2 sliced bell pepper- preferable red but choose whatever color you prefer
1/2 cup whole peanuts
1 tbsp. rice vinegarYour choice to add or not: 1 cup sliced or cubed cooked chilled chicken.

Cook Ramen noodles until slightly firm, rinse with cold water. Add the rest of the ingredients and toss to coat completely.

Serve on bed of lettuce greens.

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Ramen Noodle Yaki

2 Pkg. Ramen noodles (un-cooked – throw away spice packet)
1 Cup Boiling Water
1/4 Cup Kim’s Gourmet Spicy Peanut Sauce
1/4 Cup Kim’s Gourmet Original Teriyaki Sauce

Boil water directly in frying pan, add Ramen noodles and sauce. Cook until all liquid has cooked out and noodles are frying in pan. You can also add Cashews (rinsed to remove salt) chopped celery, sliced water chestnuts, onion and either cubed cooked chicken or pork.