Hawaiian Chopped Steak

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Even though the dish is called Hawaiian chopped steak, we won’t use expensive steak cuts. It doesn’t make sense. Behind the sweetness, soy sauce, and other flavor components, you just won’t feel the difference between the steak and the cheaper parts of the carcass.

Take a shoulder (chuck or blade) part or a sirloin. We marinate the meat in soy sauce, which makes it softer. Roast it with garlic and ginger, infusing it with bright flavors. Then we quickly stir-fry the vegetables, making sure they are lightly browned but still crispy. Finally, mix everything together in a sweet and sour sauce. Thanks to the starch in the sauce, it will make the dish glossy and appetizing.

Ingredients

• 500 g of beef (shoulder (blade or chuck part) or sirloin, you can use more expensive steak cuts, but I do not see the point)
• 2 onions
• 4 garlic cloves
• 30-40 grams of ginger root (5-7 cm long piece)
• 1 red bell pepper
• 1-2 stalks of celery (optional)

For the sauce:

• 1 tsp. cornstarch (with a sprinkle)
• 1 tsp. white wine vinegar
• 1 tsp. water

For the marinade:

• 30 ml of soy sauce
• 30 g sugar (~2 tbsp.)

Step by step Directions

Marinate the meat first.

Cut off the excess veins from the beef and cut into thin strips about 1 cm wide.

Place the sliced beef in a bowl and add 30 ml of soy sauce and 30 g of sugar. Stir to combine. Leave to marinate for 20-60 minutes. More is better.

Prepare the sauce. Add 1 tbsp. water and 1 tsp. white wine vinegar to 1 tsp. cornstarch. Stir until smooth.

Prepare the aromatic component. Peel and finely chop 4 cloves of garlic.

Peel the ginger, first cut into thin slices and then slice into julienne strips. Place the sliced garlic and ginger in a bowl.

Next are the vegetables. Peel and slice two onions in half rings. I prefer to do this from pole to pole, that is, so that the knife is perpendicular to the cut ends.

Place red bell peppers with the end part on a board. Cut a plate about 3 cm wide. And continue to cut in slices, being careful not to touch the membranes. Slice the slices into long slices about 1 cm thick.

Also slice the celery stalk into long slices (I don’t use it this time).

When the meat has marinaded, drain off the excess marinade. You can add it to the sauce for a richer flavor.

Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped garlic and ginger, and almost immediately add the meat. Cook for 2-3 minutes, stirring. Even though we drained most of the liquid, there will be enough for the meat to stew rather than fry. I like it this way. If you want to roast beef exactly – do it in small portions, dividing the meat into 3 parts.

Add a little more oil and pour the onions into the pan. Cook for 1-2 minutes, stirring constantly, until golden.

Add the bell peppers and celery (if using) and cook for 1-2 minutes more.

Return beef to skillet, stir in vegetables and pour into sauce. Cook stirring for 1-2 minutes more. Serve with boiled rice.