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 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.
SWEET AND SOUR HAWAIIAN BEEF CROCK POT
Make and share this Sweet and Sour Hawaiian Beef Crock Pot recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Steak
Time 7h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
- Add/stir in the brown sugar until completely dissolved; set aside.
- Heat oil in a skillet.
- Season the beef cubes with salt and pepper then brown in hot oil on all sides.
- Place the browned meat in the slow cooker along with the red pepper flakes.
- Add in carrots and onion to the slow cooker.
- Pour the pineapple juice mixture over the veggies and beef.
- Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
- Increase the heat to HIGH.
- Dissolve the cornstarch and cold water in a small bowl.
- Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
- Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
- Serve with cooked rice.
Nutrition Facts : Calories 511.7, Fat 17.4, SaturatedFat 4, Cholesterol 102.1, Sodium 934.9, Carbohydrate 47.3, Fiber 4.8, Sugar 33.4, Protein 40.8
BEEF AND ONION STEW
Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Nutrition Facts : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
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 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
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