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Tender, thinly sliced beef glazed in a sweet and savory homemade teriyaki sauce. This Hawaiian classic is the heart of the beloved plate lunch, perfect served with two scoops of rice and a side of mac salad.
Prepare the Teriyaki Sauce
Slice and Sear the Beef
Thicken the Sauce
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Tender, thinly sliced beef glazed in a sweet and savory homemade teriyaki sauce. This Hawaiian classic is the heart of the beloved plate lunch, perfect served with two scoops of rice and a side of mac salad.
This hawaiian recipe takes 25 minutes to prepare and yields 4 servings. At 479.77 calories per serving with 41.53g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Substitute the beef with thinly sliced chicken thighs, pork loin, or firm tofu for a different take. Adjust cooking times as needed.
Stir-fry some broccoli florets, sliced bell peppers, or onions in the pan after searing the beef and before adding the sauce to make it a more complete one-pan meal.
Add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the teriyaki sauce for a bit of heat.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle growth, tissue repair, and maintaining overall body function.
This dish provides a significant amount of heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and transporting oxygen in the blood.
Fresh ginger and garlic are known for their potential anti-inflammatory and immune-boosting properties, adding a healthful boost to this flavorful dish.
A serving of just the teriyaki beef has approximately 450-550 calories. This does not include the traditional sides of rice and macaroni salad, which can add another 400-600 calories, making the total plate lunch around 850-1150 calories.
While delicious, it's typically an indulgent meal. The beef provides high-quality protein and iron, but the teriyaki sauce is high in sodium and sugar. To make it healthier, use low-sodium soy sauce, reduce the sugar, and serve it with brown rice and a green salad instead of macaroni salad.
Sirloin, flank steak, or ribeye are excellent choices because they are tender and flavorful. The key is to slice the beef very thinly against the grain to ensure it remains tender after cooking.
Yes, you can prepare the sauce (without the cornstarch slurry) up to 3 days in advance. Store it in an airtight container in the refrigerator. Whisk it well before using.
A Hawaiian plate lunch is a classic meal that typically consists of an entrée (like teriyaki beef, katsu chicken, or kalua pork), two scoops of white rice, and a scoop of creamy macaroni salad.