BEEF SATAY
Steps:
- Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
- To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.
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 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
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
HAWAIIAN TERIYAKI STEAK
Provided by Food Network
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- For the steak:
- Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
- Pineapple Raft:
- Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
- Serve with the grilled beef, if desired, garnished with scallions.
POLYNESIAN STIR-FRY
This restaurant quality meal blends the sweet taste of pineapple and apricot with crunchy veggies and tender pork. The peanuts add a special touch. Susie Van Etten -Chapmansboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SIRLOIN STEAK POLYNESIAN
an adopted recipe that i will alter due to the review.....original called for 1 cup of soy sauce....i will change it to 1/2 cup...
Provided by kimbearly
Categories Meat
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Marinade the steak, turning occasionally, in the soy sauce, lemon juice, apple juice, ginger, garlic and onion for about 2 hours or more.
- Remove the steaks, season with pepper and broil in oven.
- Baste the steak while broiling with the mixture of soy sauce, lemon and apple juice.
- NOTE: Steaks can be cooked on the grill too.
Nutrition Facts : Calories 1051.2, Fat 70.4, SaturatedFat 27.4, Cholesterol 300.9, Sodium 1946.2, Carbohydrate 9.9, Fiber 1.1, Sugar 4.1, Protein 89.5
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.
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.
More about "polynesian steak strips food"
HAWAIIAN STEAK FAJITAS WITH GRILLED PINEAPPLE SALSA
From eatingwell.com
Ratings 1Calories 378 per serving
- Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
- Place the steak and vegetables in the grill basket; grill, stirring once or twice, until the vegetables are soft and charred, 8 to 10 minutes. Oil the other side of the grill rack; place pineapple on the rack and grill, turning once, until slightly charred, about 2 minutes per side.
- Transfer the steak and vegetables to a large bowl and toss with teriyaki sauce. Dice the pineapple and combine in a small bowl with pico de gallo (or salsa).
PIPIKAULA - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.5/5 (65)Estimated Reading Time 7 minsServings 2Total Time 6 hrs 10 mins
- In a big resealable plastic bag, combine the short ribs and marinade ingredients (the soy sauce, sugar, garlic, and ginger). Seal the bag and marinate overnight in the refrigerator.
- Next day, turn the oven to 170F. Bake the marinated short rib pieces in a single layer for 6 hours. You want to bake it until it's nearly (but not completely) dried. Aim for 75% dry. After this step, you can store the pipikaula in the fridge for up to three days before serving.
- Once you’re ready to eat, bring the pipikaula to room temperature. Pan fry over medium-high heat for about 1-2 minutes on each side, until it’s the exterior is crisp. Serve with rice ^_^
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