POLYNESIAN ROAST BEEF
This marvelous recipe from my sister has been a family favorite for years. Pineapple and peppers add a perfect contrast to the rich and savory beef.-Annette Mosbarger, Peyton, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.
Nutrition Facts : Calories 253 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 34g protein.
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
POLYNESIAN STEAK STRIPS
Dark strips of beef, with a ginger, soy sauce flavor. I didn't add a cook time at the beginning of the recipe, because it depends if you cook the strips on low on high. Instructions are at the end of the recipe.
Provided by Cullinaryjudge
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place steak strips in slow cooker.
- Mix remaining 10 ingredients in small bowl.
- Pour over strips.
- Stir.
- Cover.
- Cook on low for 8-10 hours or on high for 4-5 hours.
Nutrition Facts : Calories 540.8, Fat 36.8, SaturatedFat 14.7, Cholesterol 152, Sodium 1912.7, Carbohydrate 4.8, Fiber 0.3, Sugar 3.1, Protein 45.3
POLYNESIAN FLANK STEAK
Make and share this Polynesian Flank Steak recipe from Food.com.
Provided by jkoch960
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
- Prepare grill.
- Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turing and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.
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 BEEF TERIYAKI STIR-FRY BOWL
This beef teriyaki bowl is not only easy to fix, but has a taste of the islands.
Provided by thedailygourmet
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
- Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
- Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.
Nutrition Facts : Calories 743.5 calories, Carbohydrate 85.3 g, Cholesterol 24.5 mg, Fat 37.1 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 5.9 g, Sodium 834.6 mg, Sugar 22.5 g
POLYNESIAN KABOBS
With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. -Chris Anderson, Morton, Illinois.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 14 kabobs
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers. , In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice., Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.
Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 199mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
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- Pierce the steaks all over with a fork then place them in a zip top bag, or air tight container and pour the marinade over the steak. Squeeze the air out and seal the bag. Let marinate for 30 minutes, up to overnight. Marinating at least 2 hours will produce the best flavor.
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