This is Part 2 of my review series on Hawaiian Kine Seasonings and Sauces, which will cover their Asian Rub. Hawaiian Kine is a local Hawaii company based in Waipahu. I paid a visit to their warehouse to pick up these product samples and got to see first hand how they packaged their sauces and seasonings as-advertised: by hand.
During my conversation with the co-owner on the different types of products they offered, he discussed with me several different things I could try with each item. For the Asian Rub, he suggested I try sprinkling a bit into my scrambled eggs before cooking. Since I like scrambled eggs and make tamagoyaki for bentos too, this was a highly attractive quality.
Unfortunately, it turned out to be totally not my thing. The peppercorns in the rub are not very finely ground and while it did give my eggs a bit of kick, crunching into a ball of pepper while eating breakfast eggs was not a pleasant experience for me.
For my next try, I decided to follow instructions on the label and marinate some flap steak with equal parts shoyu and sesame oil. I used Kikkoman for this (1/3 cup) and added 2 tbsp of Asian Rub for what I’m guessing was about 1 1/2 lbs of meat. I let it sit in a bowl for about 20 minutes.
In hindsight, this was a bit too much combined with Kikkoman, as the meat was actually pretty salty. Next time I will probably try 1 tbsp and use Aloha Shoyu instead.
I cooked the meat in my wok and then chopped up some bell peppers. They were the only type of stir fry veggie I had, so I just went with it. The sauce in the meat really started to create a lot of sauce, so I added a bit of cornstarch mixed with water to thicken the sauce up.
It smelled yum and I was happy with the colors, though the ratio of meat to veggie was pretty off. I only cooked it for a little bit, then shut off the heat, as I hate overcooked bell peppers.
As I said, the meat was pretty salty, but I think that was due mostly to the soy sauce I used as I seem to recall being told that the rub didn’t actually have a lot of salt in it. There was a bit too much pepper for my liking, but it made for a very flavorful dish. I’d probably reduce the rub and also the liquids just a bit too. If my family had been open to it, I’d have totally added onions!
Beef & Bell Pepper Stir Fry
- 1 – 1 1/2 lb flap or flank steak, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1 tbsp oil
- 1 tbsp Hawaiian Kine Asian Rub
- 2-3 bell peppers, assorted colors, chopped
- 1 chopped onion (optional)
- 1 tbsp cornstarch
- Mix together soy sauce, sesame oil, and rub. Marinate meat for 15-20 minutes.
- Heat oil in wok and stir fry the meat until cooked through.
- Add chopped bell peppers and onions and mix together.
- Mix cornstarch and water and add to mixture, tossing until sauce is thickened.
- Serve with rice.
Shop for related items on Amazon: