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Then add garlic and ground beef. Once beef just starts to brown pour out excess oil. Next add shoyu and patis. Continue to cook until completely browned all the way through. Then add watercress and stir to combine. Cook until the watercress begins to wilt. Add tofu and continue to cook just until tofu is heated through.

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Once browned, remove beef to a plate. Add more oil to the pot if needed. Add the onions and garlic, and saute for 3-5 minutes, till golden brown. Add the tomato paste. Saute another 2 minutes, till the tomato paste turns a darker, brick red color. Add in the can of whole peeled tomatoes, bay leaves, and ½ cup of water.

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Season and Coat Beef: Toss the cubed chuck roast with salt and pepper in a bowl, then add the flour and toss to coat. Shake off any excess. Sear: In a dutch oven over medium heat, heat the olive oil. Add the beef to the hot oil and brown it on all sites to create a crispy outer layer.

Ground Hawaiian Beef Cooking Made Healthy

This classic Hawaiian dish is similar to Japanese hambagu, a ground beef patty topped with a ketchup-based sauce, but loco moco is heartier, served atop a pile of white rice, smothered with caramelized onion gravy and topped with a fried egg People in Hawaii enjoy it for breakfast, lunch, dinner or any time in between This version is adapted from "Aloha Kitchen: Recipes From Hawai'i," by.

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Remove the beef patties from the refrigerator. In a large skillet, drizzle 1 tablespoon oil over medium high heat. Add the beef patties, in batches if needed to avoid overcrowding, and cook until browned, about 4 minutes on each side. Divide the steamed rice among four bowls. Top with each with a beef patty, the gravy, and fried egg.

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Divide the Ground Beef into four equal sections and shape each into a 5-inch patty. Season them with garlic powder, chili powder, and salt and pepper to taste. Preheat the grill and add the hamburger patties. Grill on each side for 5-7 minutes, or until no longer pink through the middle.

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Directions: In a large saucepan, sauté the ginger and garlic. Add the ground beef and cook until browned; drain fat. Stir in tomato sauce, soy sauce, salt, sugar, and pepper. Bring to a boil. Cut the celery and carrot into ½-inch pieces. Stir in vegetables and the 2 cups of water. Cover and simmer until vegetables are tender.

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Instructions. To make the teriyaki marinade, add shoyu, sugar, mirin, garlic, and ginger into a bowl and whisk together. Transfer the marinade to a sauce pan and heat just to warm up slightly until sugar is dissolved. Don't boil or overheat the marinade. Cut steak against the grain into thin slices.

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In a medium skillet, heat 1 tablespoon of olive oil with garlic, onions, and ground beef. Cook until beef is browned but not totally cooked through. Add all ingredients to the slow cooker and stir together. Cook on high for 4 hours, or on low for 8 hours. If you're serving over rice, prep it when there's about 30 minutes left on the slow.

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Ground beef: I like juicy patties, so go with 80 or 85% lean ground beef here.You can go leaner, but the patties might not be as tender and flavorful. Worcestershire sauce: This tangy condiment is the main seasoning in the beef patties (it also goes into the sauce). Beef broth: The super-savory flavor comes from beef broth. Pick up low-sodium beef broth, as there's also soy sauce in the gravy.

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Prepare the beef patty first. Mix together the ground beef, minced onion, panko, and soy sauce. Divide into four portions and form 4 patties (make them flatter or more round, up to you!) Pan fry the patties over medium heat until browned and cooked through, about 4-5 minutes. Remove the patties to a plate and set aside. Next, make the gravy.

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Gravy: Mix together the beef stock, shoyu, Worcestershire sauce, ketchup, and cornstarch. Whisk it until the cornstarch has come off of the bottom. Using the same pan, melt one tablespoon of the butter to caramelize the onions for about a minute then fry the mushrooms for another minute or two.

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Drain beef and set aside; discard drippings. In the same skillet, saute the onion, celery, green pepper and garlic in butter until vegetables are crisp-tender, about 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.

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To assemble the loco moco: Spoon a cup of rice onto each plate. Nestle the beef patties on the rice and pour a generous amount of the warm gravy over each one. Top the patties with the fried eggs and thinly sliced green onions! Add a scoop of macaroni salad or potato mac salad to make this a true Hawaiian lunch plate.

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While patties simmer, melt butter in a large non-stick skillet over medium-high heat. Crack each egg into pan as you would for fried eggs, season with remaining 1/2-teaspoon salt, sear 2 minutes, cover pan to cook whites through, one minute. Divide rice among four plates, top with beef patties, gravy, fried egg and scallion.

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In a skillet, add the beef and onion until the beef is fully cooked. Drain off any excess grease. Add in the garlic and cook for 1 minute. Add in ketchup, brown sugar, rice vinegar, soy sauce and pineapple juice. Mix well and cook for 3-4 minutes. Add in the pineapple chunks and bell peppers.