HAWAIIAN BEEF DISH
THIS dish has been in my family since I was a little girl, and when presented to guests, brings rave reviews. It was created by my Dad, who still enjoys experimenting in the kitchen. Sometimes I prepare it the day before and warm it up while I'm cooking the rice.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onion, celery, green pepper and garlic in butter until crisp-tender, 5 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to measure 1/2 cup. In a bowl, combine the brown sugar, flour, vinegar, salt and pineapple juice mixture until smooth. Add to skillet. Bring to a boil. Cook and stir over medium heat for 2 minutes. Stir in beef and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 515 calories, Fat 12g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 440mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 4g fiber), Protein 26g protein.
HAWAIIAN CORNED BEEF AND CABBAGE
I'm not sure if this would actually pass as Asian because I truly believe it is a Local Hawaiian family meal that probably started because canned meats like corned beef and Spam are cheaper than many other protein choices in the stores. This is so easy, especially if you have a wok or large deep fry pan. This has never failed...
Provided by Diana Perry
Categories Beef
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cut the cabbage in half; remove the hard stem; cut again into quarters; finely shred the cabbage, although some pieces could be larger...it adds to the recipe to have some soft, and some slightly crispy.
- 2. Heat your wok, or large, deep fry pan over medium high heat; Add the oil.
- 3. As soon as the oil glistens, lightly saute the onions until just about till soft; add the garlic (Do not let it get too brown!) Reduce burner heat to medium.
- 4. Add the corned beef as you take it with a fork out of the can; Stir to break up the pieces coming out of the can, and stir until it is getting soft, and slightly brown.
- 5. At this point, you may need to add more oil to the wok or pan as all canned corned beef is not the same. You want some oil in the pan when you add the cabbage.
- 6. Practice your stir fry skills and toss and stir the cabbage lightly and often for the first 3 minutes. You want to spread the corned beef, and onions into the cabbage.
- 7. Cover for about 8 minutes; check to see if cabbage is getting soft and cover the pan again if it is still hard crisp, about another 3-4 minutes depending on the size of the cabbage and your wok & stove.
- 8. When you see cabbage getting soft, stir again several times. You want to have a bit of crisp left to some of the cabbage, and some soft.
- 9. Serve over steamed rice, with Shoyu (soy sauce), and enjoy.
HAWAIIAN SPARERIBS
This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!
Provided by KREED1023
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
- Bake in a preheated oven until done, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g
HAWAIIAN RIB-EYE STEAK
Now you can make one of Hillstone's most popular dishes at home. Infused with soy, pineapple juice, sesame, and ginger, it's a decision you will never regret.
Categories Bon Appétit Steak Hawaii Butter Pineapple Sesame Oil Ginger Soy Sauce Dinner Grill Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steak
- Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
- Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
- Butter and Assembly
- Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
- Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
- Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
- Do Ahead
- Steaks can be marinated 3 days ahead. Keep chilled. Butter can be made 3 days ahead. Keep chilled.
HAWAIIAN RIBBON BEEF AND ONIONS
Number Of Ingredients 14
Steps:
- Place meat in freezer for 30 minutes until firm. Remove fat and gristle from meat cut meat into ribbon-thin slices. Sprinkle beef with mixture of 3 teaspoons cornstarch, salt, pepper, and sugar. Add soy sauce and 2 tablespoons sherry marinate 15 minutes, stirring twice. Mix remaining 1 teaspoon cornstarch, instant bouillon, water, and remaining 2 tablespoons sherry set aside. Heat 2 tablespoons vegetable oil in a large skillet or Chinese wok until almost smoking. Add onions, ginger, and garlic stir-fry over high heat for 3 minutes. Remove and keep warm. Add remaining oil to skillet and heat until almost smoking add beef and stir-fry over high heat for 3 minutes. Return onion mixture to pan and toss with meat for 1 minute. Add cornstarch mixture and stir-fry until thickened, about1 minute. Toss in cherry tomatoes turn for 30 seconds. Serve immediately with hot rice or noodles.
Nutrition Facts : Nutritional Facts Serves
HAWAIIAN RIBBON BEEF AND ONIONS
Number Of Ingredients 14
Steps:
- 1. Place meat in freezer for 30 minutes until firm. Remove fat and gristle from meat cut meat into ribbon-thin slices. 2. Sprinkle beef with mixture of 3 teaspoons cornstarch, salt, pepper, and splenda. Add soy sauce and 2 tablespoons sherry marinate 15 minutes, stirring twice. 3. Mix remaining 1 teaspoon cornstarch, instant bouillon, water, and remaining 2 tablespoons sherry set aside. 4. Heat 2 tablespoons vegetable oil in a large skillet or Chinese wok until almost smoking. Add onions, ginger, and garlic stir-fry over high heat for 3 minutes. Remove and keep warm. 5. Add remaining oil to skillet and heat until almost smoking add beef and stir-fry over high heat for 3 minutes. Return onion mixture to pan and toss with meat for 1 minute. Add cornstarch mixture and stir-fry until thickened, about1 minute. Toss in cherry tomatoes turn for 30 seconds.
Nutrition Facts : Nutritional Facts Serves
HAWAIIAN RIBS
My husband doesn't usually request pork for dinner, but these ribs are the exception. He enjoys the slightly sweet sauce.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place onion in a 13-in. x 9-in. baking pan. Rub ribs with garlic and sprinkle with salt and pepper; place over onion. Pour 1/4 cup water around ribs. Cover and bake at 350° for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger, mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer or until meat is tender.
Nutrition Facts :
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