Mr. G's Hawaii-Style Teriyaki and more... 

  Mr. G’s Beef Teriyaki on a Stick 

24 ounces        Center cut Sirloin steak or roast – cut into thin slices “cross grain” if possible and ¼ inch thick.  Then cut slices into 1 to 1 ½ inches wide strips. 

8 ounces          Mr. G’s Pineapple Plum Teriyaki Sauce 

25                    Bamboo Skewers – Brochettes – Brochetas:  large diameter, 12 inches long. 

Preparation

Place the sliced meat in a new plastic 1 gallon zip lock bag.  Add the Mr. G’s Pineapple Plum Teriyaki Sauce, zip close and gently work the bag with your hands to move and coat the meat.  Place the bag in a bowl or container just in case the bag does leak and put in the refrigerator to marinate over night or for a minimum of four hours.  For the best results you should gently work the bag at least twice during the marinating process.  Soak the Bamboo Skewers in water for a minimum of two hours before cooking.Thread marinated meat on to soaked bamboo skewers. 

Cooking

1. On the BBQ grill place a piece of aluminum foil wide enough to protect the exposed end of the skewers so they will not burn.
2. Place the skewers with the meat on the hot BBQ grills and the exposed bamboo over the aluminum foil.
3. Cook over a medium heat until done to your taste.  Turning the meat over to cook both sides and basting with Mr. G’s Teriyaki Sauce.

Serve:

• Serve the Beef Teriyaki on a Stick with steamed rice and your favorite salad.
• Hawaii Style:  Serve with steamed rice and two scoops of macaroni salad.

Recommendation:  Don't use aluminum utensils, bowls, cooking pots or pans.  Mr. G’s teriyaki sauce contains pineapple juice and rice vinegar which could react with the aluminum.

"One of my family’s favorite dishes to have at a luau with other Hawaiian food.

Makes a fantastic dish to take to a party or serve at your Island Luau."

Mr. G

 

 

  Mr. G’s Beef Teriyaki and Broccoli 

½ pound   Center cut sirloin steak – cut into thin strips 1 to 2 inches long

 ¾ cup     Mr. G’s Pineapple Plum Teriyaki Sauce

 2   Broccoli – washed and cut off the individual blossoms at the main stem.  Set aside. Main Stem - trim off and discard skin, then cut into thin strips. 

1 cup     Round onion – peel, trim off, discard top and roots. Cut into ½ inch cubes. 

3 tablespoons              Extra Virgin Olive Oil 

1 tablespoon                Cornstarch 

½ cup                          Water 

Preparation

1. Place the sliced meat in a clean bowl and add ½ cup Mr. G’s Pineapple Plum Teriyaki Sauce.
2. Mix thoroughly and completely coat the meat; place in a refrigerator for at least 30 minutes.
3. Cut all vegetables and place in the refrigerator until time to cook. 

Cooking

1. Heat a large wok or non-stick frying pan over a medium high heat
2. Add the olive oil
3. Add the onions and stir.  Cook until the onions become translucent.
4. Add the meat a little at a time stirring until just brown on both sides. 
5. Repeat until all of the meat has been added. 
6. Save any remaining marinade and add to the unused ¼ cup Teriyaki Sauce.
7. Add all of the broccoli to pan and stir constantly until tender but still crunchy.
8. Add the remaining Mr. G’s Pineapple Plum Teriyaki Sauce and cook for one minute.  (Add ¼ cup or less of water if you want more gravy.)
9. In a bowl thoroughly mix the cornstarch and water.  Drizzle over the cooking ingredients stirring constantly for 30 seconds to mix and coat.
10. Turn off the heat and continue to stir for at least one minute.

 Serve

Serve immediately with steamed rice.  Makes four servings. 

Recommendation:  Don't use aluminum utensils, bowls, cooking pots or pans.  Mr. G’s teriyaki sauce contains pineapple juice and rice vinegar which could react with the aluminum.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  Mr. G’s Beef Teriyaki with Green Beans 

¾ pound        Center cut sirloin steak – cut into thin strips 1 to 2 inches long                * Chicken or pork can be substituted.

 1 cup              Mr. G’s Pineapple Plum Teriyaki Sauce 

4 cups              Fresh green beans – washed and cut in half or thirds 

½ cup              Round onion – peel, trim off, discard top and roots. Cut into ½ inch cubes. 

1 cup               Celery - washed and sliced thin 

3 tablespoons              Extra Virgin Olive Oil 

1 tablespoon                Cornstarch 

½ cup                          Water 

Preparation

1. Place the sliced meat in a clean bowl and add Mr. G’s Pineapple Plum Teriyaki Sauce.
2. Mix thoroughly and completely coat the meat; place in a refrigerator for at least 30 minutes.
3. Cut all vegetables and place in the refrigerator until time to cook. 

Cooking

1. Heat a large wok or non-stick frying pan over a medium high heat
2. Add the olive oil
3. Add the onions and stir.  Then immediately add the celery and stir.  Cook until they become translucent.  (The reason for cook the onions and celery together is so they will absorb the flavor of the meat and teriyaki sauce.)
4. Add the meat a little at a time stirring until they just sear on both sides. 
5. Repeat until all of the meat has been added. 
6. Save remaining the teriyaki sauce.
7. Add the green beans to pan and stir constantly until tender but still crunchy.
8. Add the remaining Mr. G’s Pineapple Plum Teriyaki Sauce and bring to a medium boil.  (Add ¼ cup water if you want more gravy.)
9. In a bowl thoroughly mix the cornstarch and water.  Drizzle over the cooking ingredients and stir to coat.
10. Turn off the heat and continue to stir for at least one minute.

 Serve

1. Serve immediately with steamed rice.  Add a dash of sesame seeeds if desired. Makes four servings.

Recommendation:  Don't use aluminum utensils, bowls, cooking pots or pans.  Mr. G’s teriyaki sauce contains pineapple juice and rice vinegar which could react with the aluminum.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mr. G.'s Chicken Teriyaki

Place 4 skinless chicken breasts in crock pot. Pour a whole bottle of Mr. G's Pineapple Plum Teriyaki and a small can of crushed or chunk pineapple with juice over the chicken. Cook 4-5 hours on high. 6-8 hours on low.

 

Serve breasts whole with vegetables or shred and serve on salad or rice.

MAIKA'I  

Hawaiian translation: GOOD!

 

  Mr. G's Beef Teriyaki Hamburger 

24 ounces        Ground Chuck

 8 ounces          Mr. G’s Pineapple Plum Teriyaki Sauce 

Combine all ingredients in a clean bowl and gently work in the sauce until it is mixed in the meat.  If you knead the mixture too much, it will become tough and chewy.

This will make five 6 ounce patties for grilling. 

Absolutely the best tasting Teriyaki hamburgers or Teriyaki hamburger steaks with steamed rice and fresh vegetables you've ever tasted.

NOKAOI

Hawaiian Translation:

THE VERY BEST!

  Mr. G’s  Home Style Beef Teriyaki and Tomato 

16 ounces                Center cut sirloin steak – cut into thin strips 1 inch wide and 1 ½ inches long. 

4 ounces                  Mr. G’s Pineapple Plum Teriyaki Sauce 

1 teaspoon               Cornstarch 

2 tablespoons            Extra Virgin Olive Oil 

½ cup                      Round onion – peel, trim off, discard top and roots. Cut into ½ inch cubes.

 4 medium size           Ripe Tomatoes – washed and cut each into four wedges.

 3                             Green Bell Peppers - washed and cut in half, remove seeds and stem.  Cut Bell Peppers into 1 inch wide and 1 ½ inch long strips. 

1 cup                          Celery - washed and sliced diagonally into ½ inch wide and 1 ½ inch long strips. 

2 stalks                       Green Onions – Washed, ½ inch of roots and top removed, outer most leaf removed.  Slice diagonally into 1 inch lengths.

2 ounces                     Mr. G’s Pineapple Plum Teriyaki Sauce

1 teaspoon                   Cornstarch 

2 tablespoons                Water 

3 tablespoons              Extra Virgin Olive oil 

Preparation

In a clean medium size glass bowl, add the 4 oz. of Teriyaki Sauce and 1 teaspoon cornstarch.  Mix thoroughly.  Add 2 tablespoons olive oil and stir again.

Add sliced meat.  Mix thoroughly and completely coat the meat; place in a refrigerator for at least 30 minutes.

Cut all vegetables and place in the refrigerator until time to cook. 

 

Cooking

1. Heat a large wok or non-stick frying pan over a medium high heat
2. Add the 3 tablespoons of olive oil
3. Add the round onions and stir.  Cook until the onions become translucent.
4. Add the meat a little at a time stirring until they just sear on both sides. 
5. Repeat until all of the meat has been added. 
6. Add the celery and green bell peppers to pan.  Stir constantly until tender but still crunchy.  Cooking time about one minute.
7. Add the 2 ounces of Mr. G’s Pineapple Plum Teriyaki Sauce and tomato wedges. Cook for 30 seconds.
8. In a bowl thoroughly mix the cornstarch and water.  Drizzle over the cooking ingredients and stir to coat.
9. Add the green onions.
10. Turn off the heat and continue to stir for at least one minute or until the gravy turns from a cream color to clear brown.

 Serve

Serve immediately with steamed rice.  Makes four servings.

Recommendation:  Don't use aluminum utensils, bowls, cooking pots or pans.  Mr. G’s teriyaki sauce contains pineapple juice and rice vinegar which could react with the aluminum.

"My Mother and Aunties made great tasting beef tomato. 

 We had this dish as least once a month for an evening dinner.  Here is my version."

Mr. G