A plate of loaded nachos topped with shredded meat, diced tomatoes, corn, cabbage, cheese, sauce, and cilantro, placed on a beige surface near a vase and stacked plates.

Recipes /

Loaded Kalbi Nachos

Name: Loaded Kalbi Nachos
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Ingredients: Beef; Teriyaki

Serves 8

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Ingredients

Short Ribs:
⅓ cup Kikkoman® Teriyaki Takumi, Original
¼ cup water
3 tablespoons Kikkoman® Rice Vinegar
1 pound beef short ribs or boneless beef chuck, cut into large cubes

Nachos:
40 square won ton wrappers, each cut into 4 triangles
Vegetable oil
1 cup fresh Pico de Gallo
1 cup thinly sliced purple cabbage
1 ear fresh corn, grilled or shucked*
¾ cup white nacho cheese sauce, warmed
Fresh cilantro leaves

*May substitute ¾ cup frozen or canned corn. Roast or sauté in a bit of oil until lightly browned.

Directions

To prepare short ribs, place Kikkoman® Teriyaki Takumi, Original, water, rice vinegar and beef in a medium sauce pan. Bring to a boil, then cover and simmer over low heat for about 2 hours or until very tender.
Let cool slightly, then cut into small bite-size pieces. If beef is watery, place over low heat and simmer off excess liquid. Set aside and keep warm.
Heat several inches of oil in a large pot over medium heat. To test if hot enough, sprinkle a few drops of water over the top. If it pops, the oil is hot and ready.
Working in batches, fry won ton triangles until golden brown, stirring to fry evenly on all sides. Remove with a slotted spoon and drain on paper towels.
To assemble nachos, place half the fried won ton triangles on a large platter. Top with half the warm beef, half the Pico de Gallo, half the cabbage and half the corn. Repeat steps.
Drizzle with nacho cheese sauce and garnish with cilantro. Serve immediately.

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Teriyaki (122)Appetizers (115)Stove Top (280)Mexican (16)Sauces & Condiments (112)