Best 2 Chopped Steak Hawaiian Style Recipes

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CHOPPED STEAK HAWAIIAN STYLE RECIPE - (3.8/5)



Chopped Steak Hawaiian Style Recipe - (3.8/5) image

Provided by carvalhohm

Number Of Ingredients 11

Thickener:
1 1/2 pounds steak, thinly chopped
4 tablespoons soy sauce
2 tablespoons sugar
2 to 3 tablespoons oil
1 2-inch piece ginger, cut in half and smashed
5 cloves garlic, smashed and sliced
1 large onion, sliced
1 tablespoon cornstarch
1 tablespoon white vinegar
1 tablespoon water

Steps:

  • Mix soy sauce and sugar together. Add meat and marinade for one hour. Heat oil in skillet and brown garlic and ginger then add meat. Cook until steak is medium well done. Add sliced onions and cook until translucent. Turn heat lower. In a small bowl, add cornstarch, vinegar and water. Add to chopped steak and mix until thickened.

HAWAIIAN RIB-EYE STEAK



Hawaiian Rib-Eye Steak image

Now you can make one of Hillstone's most popular dishes at home, a decision you will never regret.

Provided by Hillstone Restaurant Group

Yield 4 Servings

Number Of Ingredients 11

2 cups pineapple juice
½ cup soy sauce
½ cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
⅓ cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

Steps:

  • 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.
  • Do Ahead: Steaks can be marinated 3 days ahead. Keep chilled.
  • 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° 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 ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
  • Do Ahead: Butter can be made 3 days ahead. Keep chilled.

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