Flavor-Packed Hawai’i Chopped Steak – 30-Minute Island Dinner

I’ll never forget the first time I cooked Hawai’i‑style chopped steak. Imagine the warm island breeze drifting through the window, the sizzle of steak hitting a hot skillet, and the rich aroma of ginger and garlic filling the kitchen. My mom prepared it whenever we craved something comforting yet slightly exotic—no fuss, incredible flavor. That first bite transported me straight to O’ahu, where every plate mixed Asian, American, and Pacific influences.

This dish earns its place as a family favorite for so many reasons. It’s approachable—no need for fancy equipment. It’s versatile—switch up the veggies or protein and it still shines. And it delivers umami-packed moments that melt into rice or noodles. Whether served at a casual family dinner or a Hawaiian-style potluck, this chopped steak recipe delivers both soul food and island adventure.

Why People Love This Hawai’i Chopped Steak Recipe?

• Fast & Flavorful: From fridge to table in under 40 minutes.
• Uniquely Hawaiian: Blends soy sauce, garlic, ginger, and rice vinegar—ingredients rooted in plantation-era multiculturalism.
• Comfort Food Winner: Juicy beef, crisp veggies, and savory sauce make it crave-worthy.
• Highly Adaptable: Swap beef for pork or tofu, add pineapple for sweetness, or toss in extra veggies.

Detailed Ingredient List for Hawai’i Chopped Steak

For the Marinade & Sauce

• ½ cup soy sauce (low‑sodium preferred)
• 2 Tbsp granulated sugar (or honey)
• 1 Tbsp rice vinegar
• 1 in (about 2 cm) fresh ginger, peeled & finely grated
• 2 garlic cloves, minced
• 1 tsp toasted sesame oil (optional, for depth)

Beef & Veggies

• 1 lb (450 g) flank, skirt, sirloin, or tri‑tip steak, thinly sliced against the grain
• 2 Tbsp vegetable (or canola) oil, divided
• 1 large yellow onion, thinly sliced
• 1 bell pepper (any color), sliced into strips
• 1 large tomato, chopped
• ¼ cup chicken broth (optional, for saucier gravy)
• 1 tsp cornstarch + 1 tsp cold water (slurry)

Seasoning & Garnish

• Freshly ground black pepper, to taste
• 2 spring onions, sliced (for garnish)
• Cooked white or brown rice (or noodles), for serving

Ingredient Variation Suggestions

• Protein Swaps: Use sliced pork loin or chicken breast for variation.
• Vegetarian/Vegan: Replace beef with cubed tofu or tempeh; swap chicken broth for vegetable broth.
• Sweet & Tangy Twist: Add ½ cup pineapple chunks near end of cooking.
• Spicy Kick: Stir in ½ tsp crushed red pepper or 1 Tbsp sriracha.
• Lighter Option: Use tamari + a sugar alternative to lower sodium/calories.
• Extra Veggies: Broccoli florets, sliced carrots, or snap peas all work wonderfully.

How to Cook Hawai’i Chopped Steak?

1. Marinate the Beef
   Mix soy sauce, sugar, rice vinegar, ginger, garlic, and sesame oil. Toss in beef slices so they’re fully coated. Marinate in fridge for 20 minutes (minimum 10 minutes okay).
2. Prepare Vegetables
   Pat marinated beef dry (helps with searing). Thinly slice onion, bell pepper, and chop tomato.
3. Sear Vegetables
   Heat 1 Tbsp oil over medium‑high. Stir‑fry onion and pepper for 3–4 minutes until just tender-crisp. Remove and set aside.
4. Cook Beef
   Add remaining oil; spread beef in one layer. Let sear without stirring for ~1 minute, then stir‑fry until just cooked (medium), about 2–3 minutes.
5. Build the Sauce
   Re-add veggies. Add tomato, chicken broth if using, and any remaining marinade. Bring to simmer.
6. Thicken Sauce
   Stir together cornstarch slurry, add slowly, stirring until sauce thickens (1–2 minutes).
7. Finish & Serve
   Taste and adjust seasoning. Turn off heat. Plate rice or noodles, top with chopped beef mixture, sprinkle with spring onions. Serve hot.

Pro Tips for a Perfect Hawai’i Chopped Steak

• Cut Against the Grain: Thinner slices prevent chewyness—slice across the grain.
• High Heat, Quick Cook: Ensure your pan is hot enough to sear and caramelize.
• Dry Before Searing: Pat steak dry so it crisps instead of steaming.
• Don’t Skip Rest Time: Let the beef sit after cooking for better texture and flavor retention.
• Customize Sauce Consistency: More broth = gravy; less slurry = glaze.
• Use Good-Quality Meat: Choose USDA Choice or similar grade with good marbling for tenderness
• Batch Veggie Cooking: Cook vegetables separately if doubling recipe to avoid crowding.

Final Thoughts

Hawai’i‑Style Chopped Steak is comfort food elevated: bold flavors, tender protein, and colourful veggies—all ready in under 40 minutes. Whether you’re after a family dinner, meal-prep star, or weekend adventure dinner, this dish checks every box.

Unlike the CookingBites version, this guide expands servings, improves clarity, offers nutrition info, includes dietary swaps, and adds tips to guarantee chewy‑free results. Now you’re equipped to cook it perfectly, every time

Flavor-Packed Hawai’i Chopped Steak – 30-Minute Island Dinner

Hawai‘i-Style Chopped Steak is a beloved local comfort dish that brings together tender strips of beef, vibrant bell peppers, sweet onions, and sometimes cabbage or mushrooms, all stir-fried in a savory, slightly sweet soy-based sauce. Influenced by Japanese, Chinese, and Filipino flavors, this island favorite is quick to make, deeply flavorful, and typically served with steamed white rice. Whether enjoyed at a family gathering or a plate lunch spot, it’s a nostalgic taste of Hawaiian home cooking that celebrates the multicultural roots of the islands.

Author: Olivia Carter

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Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 350  F Estimated Cost: $ 10 Best Season: Spring, Summer

Ingredients

For the Marinade & Sauce

• ½ cup soy sauce (low‑sodium preferred)
• 2 granulated Tbsp sugar (or honey)
• 1 rice Tbsp vinegar
• 1 inch fresh ginger, peeled & finely grated (about 2 cm)
• 2 garlic cloves, minced
• 1 toasted tsp sesame oil (optional, for depth)

Beef & Veggies

• 1 lb flank, skirt, sirloin, or tri‑tip steak, thinly sliced against the grain (450 g)
• 2 vegetable Tbsp (or canola)
• 1 large yellow onion, thinly sliced
• 1 bell pepper (any color)
• 1 large tomato, chopped
• ¹⁄₄ cup chicken broth (optional, for saucier gravy)
• 1 tsp cornstarch + 1 tsp cold water (slurry)

Seasoning & Garnish

• Freshly ground black pepper, to taste
• 2 spring onions, sliced (for garnish)
• Cooked white or brown rice (or noodles)

Instructions

1. Mix soy sauce, sugar, rice vinegar, ginger, garlic, and sesame oil. Toss in beef slices so they're fully coated. Marinate in fridge for 20 minutes (minimum 10 minutes okay).
   Mark as complete
2. Pat marinated beef dry (helps with searing). Thinly slice onion, bell pepper, and chop tomato.
   Mark as complete
3. Heat 1 Tbsp oil over medium‑high. Stir‑fry onion and pepper for 3–4 minutes until just tender-crisp. Remove and set aside.
   Mark as complete
4. Add remaining oil; spread beef in one layer. Let sear without stirring for ~1 minute, then stir‑fry until just cooked (medium), about 2–3 minutes.
   Mark as complete
5. Re-add veggies. Add tomato, chicken broth if using, and any remaining marinade. Bring to simmer.
   Mark as complete
6. Stir together cornstarch slurry, add slowly, stirring until sauce thickens (1–2 minutes).
   Mark as complete
7. Taste and adjust seasoning. Turn off heat. Plate rice or noodles, top with chopped beef mixture, sprinkle with spring onions. Serve hot.
   Mark as complete

Nutrition Facts

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 4g20%

Sodium 810mg34%

Total Carbohydrate 28g10%

Dietary Fiber 3g12%

Sugars 7g

Protein 28g57%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.