Mongolian Beef

Makes 4 servings

• 1 pound boneless beef top sirloin
• 1 tablespoon cornstarch
• 1-1/2 tablespoons Kikkoman Soy Sauce
• 1 tablespoon dry sherry
• 2 teaspoons Kikkoman Hoisin Sauce
• 3 tablespoons vegetable oil, divided
• 2 bunches green onions, cut into 1-1/2-inch lengths, separating whites from tops, divided
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon crushed red pepper
• Mongolian Sauce*
• 1 teaspoon sesame seed, toasted

1. Cut beef across grain into thin strips. Combine next 4 ingredients; stir in beef. Let stand 15 minutes. Stir-fry half of beef in 1 table-spoon hot oil in wok or large skillet over high heat 1 minute; remove.
2. Repeat cooking procedure with remaining beef and 1 tablespoon oil; remove. Heat remaining 1 tablespoon oil in same pan. Add whites of green onions, garlic, ginger and red pepper; stir-fry 1 minute.
3. Stir in green onion tops. Add beef and Mongolian Sauce.
4. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seed before serving.

*Mongolian Sauce: Combine 1/3 cup water, 1 tablespoon sugar, 1/2 tablespoon cornstarch, 2-1/2 tablespoons Kikkoman Soy Sauce, 1 tablespoon dry sherry and 1 teaspoon Kikkoman Hoisin Sauce.

Source: Kikkoman

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Serves

Makes 4 servings

Source: Kikkoman

Ingredients

Sun-Dried Tomato Salad Dressing

• 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
• 2/3 cup olive oil
• 1/4 cup fresh basil, chopped
• 2 tablespoons capers
• 3 cloves garlic
• 3 tablespoons Kikkoman Rice Vinegar

Salad

• 1/4 cup Kikkoman Thai Style Chili Sauce
• 4 cups rotini pasta, cooked
• 1/2 cup cucumber, peeled and seeded
• 1 cup cherry tomatoes
• 1 cup green bell pepper strips
• 1 4-ounce package feta cheese, crumbled
• 1 3.8-ounce can black olives, sliced and drained
• 3/4 cup chopped green onions
• 1/2 tablespoon chopped dill weed

Preparation

1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.

Serves

Servings 6

Source

Kikkoman