Beef

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.

Make your homemade patties with whatever ingredients you use. Add 4 tbsp of Kim’s Gourmet sauce of choice to your hamburg mixture.
Grill your patties to your liking. As patties are grilling take pineapple rings and place on top rack of grill and brush with Teriyaki sauce and repeat on other side until pineapple is slightly cooked. Once patties are done serve on your bun of choice with glazed pineapple ring on top of patty. Yum.

2 pounds of beef shirt or flap steak
3 cloves of minced garlic
2 cups of Kim’s Gourmet Gluten-Free, Spicy or Original Teriyaki sauce

Cut steak into 1/2 inch thin strips. Add garlic to the 2 cups teriyaki sauce of choice. In a zip-lock bag marinate the steak and sauce. It is better marinated overnite. If there is no time to marinate overnite then give the meat approximately 8 hours to marinate. You can either broil or grill this steak.
Place meat on broiler pan in heated oven or on a preheated grill. Cook approximately 5 minutes per side or to your liking. This steak is delicious with a salad and some rice or stir-fry vegetables of your choice.

2 pounds boneless beef top sirloin about 1 inch thick
Steamed vegetables of your choice ( Carrots, celery, broccoli, onion etc.)
1/2 cup Kim’s Gourmet Gluten-Free, Spicy or Original Teriyaki sauce
3 Tsp cornstarch
3 Tbsp oil

Cut beef into 1/2 inch strips If you prefer smaller pieces cut your stripes in half (Go across the grain for tender meat).
Marinate beef and 1/4 of your 1/2 cup of Kim’s Gourmet sauce of choice in a zip lock bag or sealed container.
Turn over several times to make sure beef is coated nicely with sauce.
Marinate anywhere from 1/2 to 3 hours. Mix remaining teriyaki sauce with 1/4 cup of water and whisk in cornstarch. Heat oil in large skillet or wok over medium high heat and add your marinated beef and sauté for approximately 1 to 2 minutes.
Add teriyaki mixture stirring for about another minute or until sauce thickens. In a bowl place your rice, beef mixture and then your steamed vegetables on top.

1 1/2 cups uncooked Jasmine rice
1 2/3 cups water
1 pound boneless beef sirloin steak (3/4 inch thick) sliced into very thin strips
4 cups broccoli florets
1/2 cup sliced celery
1/2 cup sliced carrots
1 cup Kim’s Gourmet sauce of choice

In saucepan bring water to a boil. Add rice and stir.
Reduce heat, cover and simmer for approximately 20 minutes. In large skillet or wok over medium heat sauté the beef until browned.
Stir in vegetables and Kim’s Gourmet sauce of choice. Cook until mixture boils and thickens, stirring often. Serve over cooked rice.

1 flank steak (London Broil)
½ cup chopped fresh parsley
1 cup Kim’s Gourmet Teriyaki sauce (Spicy Teriyaki, Original
Teriyaki, Gluten Free Teriyaki or Bourbon-Aki)

Place steak in sauce to marinate.
Cover both sides with sauce.
Spread parsley evenly on one side of steak.
Roll steak with chopped parsley in middle.
Skewer and cut into desired thickness.
Place beef pin wheels back in marinade until you are ready to grill or broil

Your steak of choice cut into cubes
Assorted bell peppers, cut into approx. 1×1 inch pieces
Sweet onion cut into chunks
Bamboo skewers (soaked in water)

Skewer kabobs starting with onion or bell pepper, variegating until skewer is ¾ full (leave room for handling).
Brush kabob with any of Kim’s Gourmet sauces and place either on barbecue or in oven (at 425).
Cook until done to your preference

½ cup Kim’s Asian BBQ sauce
1 Tbsp. Kim’s Asian BBQ sauce set aside for later in recipe
1 lb. Low fat ground beef or turkey
1 cup Italian bread crumbs
1 tsp. salt (optional)
2 eggs (egg substitute works also)
1 small onion chopped fine.

Mix together (mixture should hold together well, forming a loaf. If too loose add more Italian bread crumbs).
Place in loaf pan and brush remaining BBQ sauce over the top to glaze.
Bake at 350 for 35 to 40 minutes.