Hawaiian Ribbon Beef And Onions Recipes

HAWAIIAN BEEF DISH

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.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

HAWAIIAN RIBBON BEEF AND ONIONS

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.

HAWAIIAN RIB-EYE STEAK

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 STIR-FRY

Steps:

• In medium bowl, dissolve cornstarch and 1 tablespoons.
• worcestershire sauce.
• Add beef cubes and toss to coat.
• In small bowl mix ketchup, sugar and 1 tablespoons.
• each worcestershire sauce and juice from pineapple for sauce; drain pineapple.
• Brown beef in a large oiled skillet over medium-high heat.
• Remove and set aside.
• In same skillet heat 2 tbsps.
• water over medium-high heat; add peppers and garlic.
• Cook and stir 3 to 4 minutes or until water evaporates and peppers are crisp-tender.
• Reduce heat and stir in sauce mixture, pineapple and beef along with any accumulated juices.
• Heat through and serve over hot rice.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

HAWAIIAN BEEF AND TOMATO STEW

Steps:

• Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
• Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
• Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
• Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.

HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls.
• Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.

HAWAIIAN RIBBON BEEF AND ONIONS

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.