Island Fresh Beef

Island Fresh Beef Information

• Hawaii Beef Industry Council
  Mr. Alan Winters, Chairman
  64-957 Mamalahoa Highway
  Kamuela, HI  96743
  Phone: (808) 885-5599, Fax (808) 887-1607

• Hawaii Cattlemen's Council
  Mr. George Wood, President
  64-957 Mamalahoa Highway
  Kamuela, HI  96743
  Phone: (808) 885-5599, Fax (808) 887-1607

• Ms. Chandra Jose, Executive Director
  64-957 Mamalahoa Highway
  Kamuela, HI  96743
  Phone: (808) 885-5599, Fax (808) 887-1607
  Email: hicattle@hawaii.rr.com

Island Fresh Beef Availability

*'X' indicates beef is available

Island Fresh Beef Recipes (return to Recipe Index)

• Beef with Green Peppers & Tomatoes
• Country-Style Beef Stew
• Daikon with Beef
• Featherville Meatloaf Supreme
• Grilled Beef Flank Steak Summer Roll with Green Papaya Salad
• Hawaiian Beef Stew

Beef with Green Peppers & Tomatoes (return to top) (printable version)

1 lb. Island Fresh Flank Steak, sliced very thin
1 tablespoon Shoyu
6 tablespoons Vegetable Oil
1 tablespoon Cooking Sherry
4 teaspoons Cornstarch
½ teaspoon Sugar
¼ teaspoon Island Fresh Ginger, minced
2 medium Island Fresh Green Peppers, cut into lengthwise strips
1 stalk Island Fresh Celery, sliced diagonally
2 small Island Fresh Onions, quartered
2 medium Island Fresh Tomatoes, cut into wedges

Combine flank steak, shoyu, 1 tablespoon vegetable oil, sherry, cornstarch, sugar and ginger in a medium bowl and set aside.  Heat 2 tablespoons vegetable oil in a skillet or wok.  Cook the green peppers, celery, and onions, stirring until vegetables are tender crips and set aside.  Heat 3 tablespoon vegetable oil in the same skillet until hot.  Add meat and stir-fry until browned.  Stir in the vegetables and tomatoes.  Cook until tomatoes are heated through.  Serve hot.

Yield: 4 servings

Country-Style Beef Stew (return to top) (printable version)

1½ lbs. Bottom Round of Beef
Salt and Pepper
3 Garlic Cloves, crushed
¼ cup Vegetable Oil
½ cup All-purpose Flour
2 tablespoons Tomato Paste
1 cup Chicken Stock
1 cup Water
1½ cups Diced Carrots
1 cup sliced Island Fresh String Beans
½ cup chopped Celery
1 cup diced Turnip
3 large Island Fresh Tomatoes, diced
1 Bay Leaf
¼ cup thinly sliced Island Fresh Ginger
2 tablespoons Fish Sauce

Cut the beef into 2-inch pieces and season with salt and pepper.  Rub pieces on all sides with the crushed garlic.  In a large soup pot, heat the oil over medium heat.  When the oil is hot, brown the meat until well colored, then add the flour and sauté for a few minutes more.  Add the tomato paste and cook for 1 minute.  Add the stock and water, mix gently with the meat, and bring to a boil.  Add the carrots, beans, celery, turnip, tomatoes, bay leaf, ginger and fish sauce.  Return to a boil, lower heat, and simmer for about 1½ hours.  Serve over steamed rice.

Daikon with Beef (return to top) (printable version)

1 lb. Island Fresh Flank Steak
3-4 lbs. Island Fresh Daikon
Salt to taste
Oil for frying
Water

Meat Marinade:
1 tablespoon Soy Sauce
1 tablespoon Cornstarch
½ teaspoon Island Fresh Ginger, grated
1 tablespoon Salad Oil
1 tablespoon Mirin

Gravy:
1 cup Chicken Broth or Water
1 tablespoon Soy Sauce
1 tablespoon Cornstarch
½ teaspoon Sugar
½ teaspoon Salt
2 tablespoons Oyster Sauce

Cut flank steak into 3 or 4 lengthwise strips, depending on size; diagonally slice each strip ¼-inch.  Marinate meat 20-30 minutes.  Peel daikon and cut approx. in 2-inch lengths; slice lengthwise ¼-inch.

Heat oil in wok or pan and sauté daikon until crisp-tender.  Add 1 tablespoon water to prevent burning.  Salt to taste and remove.  Saute meat in 1 tablespoon oil over high heat; add Daikon together with gravy ingredients cooking until thickened and heated through.

Yield: 4 servings

Featherville Meat Loaf Supreme (return to top) (printable version)

Recipe from: Meadow Gold Dairies

3 slices Soft Bread
1 cup Island Fresh Homogenized Milk
1 Island Fresh Egg, raw
1 lb. Island Fresh Ground Beef
¼ lb. Island Fresh Ground Pork
¼ lb. Island Fresh Ground Veal
¼ cup Island Fresh Round Onions, minced
½ teaspoon Salt
1 tablespoon Worcestershire Sauce
¼ teaspoon Pepper
¼ teaspoon Dry Mustard
¼ teaspoon Sage
¼ teaspoon Garlic Salt
¼ teaspoon Celery Salt
8 oz. Island Fresh Small Curd Cottage Cheese
4 Island Fresh Eggs, hard boiled & sliced

Tear bread into large mixing bowl.  Add Homogenized Milk and raw eggs, meat and seasonings.  Mix thoroughly.  Divide mixture in half.  With one half of mixture, form lightly into loaf pan.  Make a shallow indentation.  Spoon over cottage cheese and sliced boiled eggs.  Use other half of meat mixture to cover cottage cheese.  Bake for one hour at 350° F. 

Yield: 6 servings

Grilled Beef Flank Steak Summer Roll with Green Papaya Salad(return to top) (printable version)

10 oz. Flank Steak, grilled, cut into julienne
5 pcs. Island Fresh Green Papaya, seeded, julienne
1 oz Cilantro
2 bunches Green Onions, julienne
5 pcs. Tomato, julienne
10 pcs. Rice Paper

Papaya Salad Dressing:
10 oz. Salt
2 oz. Chili Pepper
8 oz. Sugar
1 oz. Island Fresh Ginger, minced
2 oz. Fresh Chili
8 oz. Onions, minced
2 Qts. 8 oz. White Vinegar
2 Qts. 8 oz. Peanut Oil

To prepare dressing: Combine all ingredients.  Toss green papaya, tomatoes, green onions and cilantro with dressing.  Arrange on chilled plate.  To finish plate: Combine salad with beef and roll in soaked rice paper.  Garnish with cilantro and green onions  Serve immediately.  If you must store them, do so at room temperature covered with a damp cloth

Yield: 10 servings

Hawaiian Beef Stew (return to top) (printable version)

1 lb. Stewing Island Fresh Beef (Round)
2 tablespoons Salad Oil
2 tablespoons Soy Sauce
2 cups Water
1 tablespoon Salt
¼ teaspoon Pepper
2 Bay Leaves
1 medium Island Fresh Onion, wedged
1 cup chopped Island Fresh Celery
2 Carrots, cubed
2 Potatoes, cut in chunks
1 cup Poi
3 Tomatoes, wedged

Brown beef in hot oil.  Add seasons, onions and celery; simmer over low heat for 1 ½ hours.  Skim off fat.  Add carrots and potatoes; simmer 30 minutes.  Add poi and tomatoes; cook additional 20 minutes over low heat. 

Yield: 6 servings