Best 9 Hawaiian Ribbon Beef And Onions Recipes

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Indulge your taste buds in the alluring flavors of Hawaiian ribbon beef and onions, a tantalizing dish that captures the vibrant essence of the islands. With its tender strips of beef, caramelized onions, and a savory sauce, this culinary delight promises an explosion of flavors that will transport you to the heart of Hawaii. Embark on a culinary journey to uncover the secrets behind this beloved dish, and discover the perfect recipe to recreate this Hawaiian masterpiece in your own kitchen.

Let's cook with our recipes!

HAWAIIAN BEEF DISH



Hawaiian Beef Dish image

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

1/2 pound lean ground beef (90% lean)
1 medium onion, halved and sliced
1/3 cup sliced celery
1/3 cup chopped green pepper
1 garlic clove, minced
2 teaspoons butter
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon white wine vinegar
1/4 teaspoon salt
1 cup hot cooked rice

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.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS



Dad's Hawaiian-Style Beef Short Ribs image

Provided by Tia Mowry

Categories     main-dish

Time 4h30m

Yield 4 to 5 servings

Number Of Ingredients 9

One 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
One 10-ounce bottle teriyaki sauce
2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
Toasted sesame seeds, for garnish
Kimchi, for serving

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



Hawaiian Ribbon Beef And Onions image

Number Of Ingredients 14

1 1/2 pounds boneless beef top round steaks top round beef steak
4 teaspoons cornstarch
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons splenda
3 tablespoons soy sauce
2 ounces sherry
1/2 teaspoon beef bouillon instant
1/4 cup water
4 tablespoons vegetable oil
3 onions medium cut in half lengthwise and thinly sliced
3 tablespoons ginger root thin slices fresh, julienne cut (3 roots)
2 cloves garlic minced
8 ounces cherry tomatoes halved

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 RIB-EYE STEAK



Hawaiian Rib-Eye Steak image

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

Steak
2 cups pineapple juice
1/2 cup soy sauce
1/2 cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1/3 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)
Butter and Assembly
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

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



Hawaiian Beef Stir-Fry image

Make and share this Hawaiian Beef Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Pineapple

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon cornstarch
2 tablespoons Worcestershire sauce, divided
1 lb top sirloin steak, cut into 3/4 inch cubes
1/4 cup ketchup
1 tablespoon sugar
1 (20 ounce) can pineapple chunks
1 green peppers or 1 sweet red pepper, cut into 3/4 inch pieces
1 -2 garlic cloves, minced or 1/2 teaspoon garlic powder

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



Dad's Hawaiian-Style Beef Short Ribs image

Make and share this Dad's Hawaiian-Style Beef Short Ribs recipe from Food.com.

Provided by Tia Mowry

Categories     Meat

Time 4h30m

Yield 4-5 serving(s)

Number Of Ingredients 8

one 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 garlic cloves, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
one 10-ounce bottle teriyaki sauce
2 lbs korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
toasted sesame seeds, for garnish

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.

Nutrition Facts : Calories 23.4, Fat 0.1, Sodium 2.8, Carbohydrate 5.7, Fiber 1.3, Sugar 3.6, Protein 0.7

HAWAIIAN BEEF AND TOMATO STEW



Hawaiian Beef and Tomato Stew image

This low-and-slow beef stew is very easy to prepare. It's just perfect for a lazy weekend supper. Once everything is in the pot, let the oven finish up for you, and add the peas at the very end. Of course, you can brown the beef beforehand, if you wish, but there is plenty of flavor and great color without browning. Enjoy with rice, noodles, or mashed potatoes, or keep it simple with a hot, crusty bread on the side.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h45m

Yield 10

Number Of Ingredients 13

1 cup dry red wine
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons all-purpose flour
1 (28 ounce) can fire-roasted crushed tomatoes
2 ½ pounds beef stew meat, cubed
1 pound halved white mushrooms
2 cups diced carrots
2 medium yellow onions, chopped
1 cup diced celery
2 cups frozen petite peas, thawed

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.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 19 g, Cholesterol 62.6 mg, Fat 15.9 g, Fiber 4.6 g, Protein 23.6 g, SaturatedFat 6.2 g, Sodium 445.5 mg, Sugar 4.9 g

HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES



Hawaiian Roll Roast Beef and Cheese Sandwiches image

Easy, make-ahead, bite-sized sandwiches with Hawaiian rolls.

Provided by Ellie Wolfenson

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 55m

Yield 12

Number Of Ingredients 11

½ cup prepared horseradish
1 (12 count) package Hawaiian bread rolls, split
12 slices deli roast beef
12 slices deli-sliced Swiss cheese
½ cup butter
1 onion, finely chopped
2 tablespoons brown sugar
1 tablespoon spicy brown mustard
1 ½ teaspoons Worcestershire sauce
1 pinch garlic powder, or to taste
2 teaspoons poppy seeds

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.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.7 g, Cholesterol 87 mg, Fat 12.8 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 11.8 g, Sodium 635.3 mg, Sugar 3.8 g

HAWAIIAN RIBBON BEEF AND ONIONS



Hawaiian Ribbon Beef And Onions image

Number Of Ingredients 14

1 1/2 pounds boneless beef top round steaks top round beef steak
4 teaspoons cornstarch
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons sugar
3 tablespoons soy sauce
4 tablespoons sherry
1/2 teaspoon beef bouillon instant
1/4 cup water
4 tablespoons vegetable oil
3 onions medium cut in half lengthwise and thinly sliced
3 ginger root thin slices fresh, julienne cut
2 cloves garlic minced
1/2 pint cherry tomatoes halved

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

Tips:

  • To save time, use a food processor to thinly slice the beef against the grain.
  • If you don't have a food processor, use a sharp knife to thinly slice the beef against the grain.
  • Make sure the beef is sliced thinly enough so that it cooks quickly and evenly.
  • You can use any type of onion you like in this recipe, but yellow or white onions are the most common.
  • If you want a sweeter flavor, use Maui onions.
  • If you want a more pungent flavor, use red onions.
  • Be careful not to overcook the beef. It should be cooked just until it is no longer pink in the center.
  • Serve the Hawaiian ribbon beef and onions over rice or noodles.

Conclusion:

Hawaiian ribbon beef and onions is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover beef, and it can also be made with chicken or pork. This dish is sure to be a hit with your family and friends.

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