serving size: 4
prep/cooking time: 1 hour
1 1/2 lbs. sirloin flap meat
4 oz onion
2 oz garlic
5 oz mushroom
1 tsp thyme
1/4 cup Aloha Shoyu’s Original Blend
1 cup All-purpose flour
8 oz butter
8 cups beef stock
1/2 cup sour cream
3 Tbsp Worcestershire sauce
1 lb. egg noodles
1. In a pot of boiling water, place egg noodle pastas in and cook for seven minutes. When done, drain water and set to the side.
2. In a hot sauce pan with oil, sear, and brown sirloin flap meat for a minute until brown. Once its brown, take out of pan and set aside.
3. In the same sauce pan with oil, saute onion, garlic, and mushroom for about two minutes. Add pepper to taste, and thyme. Then deglaze the pan with butter, along with Aloha Shoyu’s Original Blend, and Worcestershire sauce, and cook for a minute.
4. Add in flour to make a roux, and cook for a minute. Add beef st0ck to your desired consistency. Towards the end, fold in sour cream, and mix until its nice and smooth.
5. Bring cooked pasta while its still warm into the sauce, mix everything together, and serve.
This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.
Aloha Everyone!
I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.
After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.
Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.
