Hawaiian Roast Beef Recipes

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.

Steps:

• combine and press the garlic, rosemary, salt pepper and mustard into the roast.
• Line roasting pan w/ sliced onion.
• Place seasoned roast fat side up.
• mix pineapple, orange juice, wine, tomato paste and sugar and pour over roast.
• (optional) place in fridge for an hour to marinate.
• Bake at 325f - 165c covered for 90 minute.
• Uncover and roast for additional 30 minutes at 350f - 180c.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
• Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
• Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
• Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
• Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
• Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish.
• Mix the salad dressing and some hot sauce together in a small bowl. Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese.
• In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce. Drizzle or brush the butter mixture over the sandwiches. Cover with foil.
• Bake until the cheese melts, 10 to 12 minutes. Uncover and cook until lightly browned, about another 2 minutes. Serve hot.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat; cook the onion in the hot oil until softened, about 5 minutes. Crumble the ground beef into the skillet and cook and stir until completely browned, 5 to 7 minutes. Drain.
• Stir the kidney beans with liquid, pineapple with juice, ketchup, brown sugar, cornstarch, mustard, and salt together in a large bowl. Add the ground beef and onions to the mixture and stir to coat. Pour into a large casserole dish.
• Bake in the preheated oven until completely heated through, about 45 minutes.

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.

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.

Steps:

• In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• Season with salt and pepper and remove from pan.
• Pour off fat drippings.
• Add soy sauce, pineapple, juice, ginger, and onion; mix well.
• Return meat to pan.
• Cover and simmer for 2 1/2 to 3 hours, or until done.
• (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
• during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
• When meat is done, remove and keep warm.
• Skim fat from liquid.
• Mix cornstarch in water.
• Add mixture slowly to liquid in pan.
• Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• Taste sauce and correct seasoning, if necessary, with salt and pepper.
• Slice meat, and serve sauce separately.