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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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Stir in sliced mushrooms and sauté till soft. Add in beef stock along with worcestershire sauce and soy sauce and cook for 5 minutes. Thicken the sauce with cornstarch slurry. Mix 1 Tbsp cornstarch with 2 Tbsp water and slowly stir it into the gravy. Stir till the gravy thickens up.

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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.

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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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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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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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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.

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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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SLOW COOKER HAWAIIAN BEEF STEW: Prep the recipe according to Steps 1-2, above. Transfer the browned beef to the slow cooker, along with remaining ingredients, as described in Step 3. Slow cook on high for 4-5 hours or on low for 7-8 hours until the beef is fall-apart tender. Finish as directed in Step 4.

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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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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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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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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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White rice: Without rice, you won't have a base to this recipe, so don't leave this out. It's best with short-grain sticky rice. Cold water; Ground beef: High-quality beef like 80/20 Certified Angus Beef® brand beef will make for a juicy hamburger patty. Kosher salt and black pepper; Olive Oil; Flour: You'll use the flour to help thicken the gravy once you have the fat from the meat.