Regular Spicy Beef Plate

Loco Moco Plate

Hamburger Steak Plate

BBQ Short Ribs Plate

BBQ Beef Plate

Regular Portuguese Sausage & Eggs with Rice Plate

Regular Spam & Eggs with Rice Plate

Regular Pork Lau Lau & Kalua Combo Plate

Regular Pork Lau Lau Plate

Kalua Pork Plate

2 BBQ chicken, 1 BBQ beef, 1 BBQ short ribs and 2 eggs.

Low Carb BBQ Plate

3 BBQ chicken, 2 BBQ beef, 2 BBQ short ribs and 3 eggs.

Super Low Carb Plate

1/2 Meat & 1/2 Seafood Combo

1/2 & 1/2 Combo

Breaded shrimp, fish fillet and scallops.

Seafood Platter

Hawaiian BBQ beef, chicken and short ribs.

BBQ Mix Combo

Breaded shrimp, fish fillet and choice of Hawaiian BBQ beef, chicken or short ribs.

Seafood & BBQ Combo

Slice the flank steak thinly against the grain into 1/2-inch strips. In a medium bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 3 tsp minced garlic, 1 tsp grated ginger, 1 tbs brown sugar, 1 tbs gochujang (or sambal), 1 tsp crushed red pepper flakes and 1 tsp ground black pepper. Stir until sugar dissolves. Add the sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (don't exceed 4 hours for texture).

Prepare and marinate the beef

While the beef marinates, thinly slice the yellow onion and green bell pepper. Slice scallions on the diagonal and roughly chop cilantro if using. Measure out 2 tsp vegetable oil and toast 1 tsp sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant; set seeds aside.

Prep vegetables

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tsp vegetable oil, then add sliced onion and bell pepper. Sear and stir for 3–4 minutes until softened with some charred edges but still slightly crisp. Transfer vegetables to a plate and keep warm.

Cook vegetables

Increase heat to high. Wipe the pan if it has too much moisture, then add a light drizzle of oil if needed. Add the marinated beef in a single layer (work in batches if necessary to avoid steaming). Sear for 1–2 minutes per side until browned and just cooked through. Avoid overcooking; beef should remain tender.

Sear the marinated beef

Return the cooked vegetables to the pan with the beef. Stir to combine and heat through for 30–60 seconds.

Combine beef and vegetables

In a small bowl, whisk 1 tsp cornstarch into 1 tbs beef broth or water until smooth. Pour into the pan with the beef and vegetables and stir over high heat for 30–60 seconds until sauce thickens slightly and glazes the meat. Taste and adjust heat by adding more crushed red pepper or a squeeze of lime if desired.

Finish sauce and thicken

Divide steamed jasmine rice among plates (approximately 4 oz rice per serving). Spoon the spicy beef and vegetables over or beside the rice. Sprinkle with toasted sesame seeds, sliced scallions, and cilantro if using. Serve with lime wedges and pickled radish or kimchi on the side.

Plate and garnish

flank steak (or skirt steak), trimmed and cut into 1/2-inch slices against the grain

soy sauce (use low-sodium if preferred)

rice vinegar

sesame oil

minced garlic (about 3 cloves)

fresh ginger, grated

brown sugar

gochujang (Korean red chili paste) or sambal oelek for heat

crushed red pepper flakes

ground black pepper

vegetable oil (for cooking)

yellow onion, thinly sliced

green bell pepper or poblano, thinly sliced

scallions (green onions), thinly sliced diagonally

fresh cilantro leaves (optional)

sesame seeds, toasted

beef broth or water

cornstarch

lime wedges (optional, to serve)

steamed jasmine rice (to serve)

pickled radish or kimchi (optional side)

Rinse the rice in a fine mesh sieve under cold running water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2.25 cups water, and 1/4 tsp salt in a medium saucepan. Cover and bring to a boil over high heat.

When boiling, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.

In a large bowl, whisk together 1 large egg, 2 tbsp milk, 1 tsp Worcestershire, 1 tsp soy sauce, 1 tsp kosher salt, and 1/2 tsp black pepper.

Add 1 lb ground beef, 1/2 cup finely chopped onion, and 1/4 cup Panko breadcrumbs to the bowl. Gently mix with your hands or a spoon until just combined; avoid overworking to keep patties tender.

Divide the mixture into four equal portions (about 4 oz each) and gently form into slightly flattened rounds about 3.5–4 inches wide and 3/4 inch thick. Make a slight depression in the center of each patty with your thumb to reduce doming while cooking.

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When shimmering, add the patties (do not overcrowd; cook in batches if needed).

Cook patties 3–4 minutes per side for medium (adjust time 2–3 min for rare, 4–5+ min for medium-well). After flipping, press gently to ensure good contact with pan and sear. Remove cooked patties to a plate and tent with foil to keep warm.

Wipe out the skillet used for the patties, leaving any browned bits. Melt 2 tbsp butter over medium heat.

Whisk in 2 tbsp flour and cook, stirring constantly, 1–2 minutes until the roux is golden and fragrant but not burned.

Gradually whisk in 2 cups beef stock, scraping up browned bits from the pan. Bring to a gentle simmer, stirring, until the gravy thickens, 3–5 minutes.

Stir in 1 tbsp soy sauce, 1 tsp Worcestershire, 1 tsp ketchup (optional), 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning. If gravy is too thick, thin with up to 1/4 cup water or stock.

Return the cooked patties to the skillet and spoon gravy over them to heat through for 1 minute, then remove again to keep ready for plating.

In a separate nonstick skillet, melt 1 tbsp butter over medium-low heat until foamy.

Crack eggs one at a time into the pan, spacing so they don't crowd. Cook gently 2–3 minutes for sunny-side up with set whites and runny yolks. For slightly set yolks, cover the pan for the last 30–45 seconds.

Season each egg with a pinch of salt and a grind of black pepper. Remove from pan and keep warm.

Divide the steamed rice among four plates, forming a slightly heaped mound on each plate (about 1/2 cup rice per serving if making 4 servings from 2 cups uncooked rice).

Place one beef patty on top of each rice mound. Spoon a generous amount of brown gravy over each patty (and onto the rice).

Top each patty with a fried egg. Spoon extra gravy around the plate as desired.

Garnish with sliced green onions, a sprinkle of toasted sesame seeds, and pickled ginger or furikake if using. Serve immediately.

ground beef (80/20)

finely chopped yellow onion

Panko breadcrumbs

whole milk

large egg

Worcestershire sauce

soy sauce

kosher salt

freshly ground black pepper

vegetable oil (for frying)

short-grain white rice (or sushi rice)

water

salt

unsalted butter

all-purpose flour

beef stock or low-sodium beef broth

ketchup (optional, for balance)

large eggs

green onions, thinly sliced

toasted sesame seeds

pickled ginger or furikake (optional)

Place the ground beef in a large bowl. Add finely grated/minced onion, panko breadcrumbs, milk, egg, Worcestershire sauce, kosher salt, and black pepper. Use your hands or a spoon to combine gently until just mixed—do not overwork. Divide mixture into 4 portions (for smaller meal-sized steaks) or 2 portions (for larger steaks). Form each portion into a compact oval or round patty about 3/4" thick, pressing a slight indentation in the center to keep shape while cooking.

Mix patties

Heat a large skillet over medium-high heat and add vegetable oil. When the oil shimmers, add the patties (do not crowd). Sear 3–4 minutes on the first side without moving until a brown crust forms. Flip and reduce heat to medium. Add 1 tablespoon butter to the pan and spoon the melted butter over the steaks as they cook another 3–4 minutes or to desired doneness (internal temperature 160°F / 71°C for well done). Remove steaks to a plate and tent with foil while you make the gravy.

Sear and finish

In the same skillet used for the steaks, lower heat to medium and add 1 tablespoon unsalted butter. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes translucent and lightly golden, about 6–8 minutes. Scrape up browned bits from the bottom of the pan; these will add flavor to the gravy.

Sweat onions

Sprinkle the flour over the softened onions and stir to coat; cook 1–1.5 minutes to remove raw flour taste. Slowly pour in the beef stock while whisking or stirring vigorously to avoid lumps. Add Worcestershire sauce and soy sauce. Bring to a gentle simmer and cook 3–5 minutes until the gravy thickens to a pourable consistency. Taste and adjust seasoning with salt and pepper. If gravy becomes too thick, add a splash of stock or water to reach desired thickness.

Make roux and simmer

Return the seared hamburger steaks to the pan with the gravy for 1–2 minutes to reheat and meld flavors. Spoon gravy over steaks before plating.

Finish

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes. Drain thoroughly.

Cook potatoes

Return drained potatoes to the warm pot off the heat for 1 minute to dry. Add 2 tablespoons butter, warmed milk, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning and milk for desired texture.

Mash

If using frozen vegetables, place them in a small saucepan with 1–2 tablespoons water and bring to a simmer for 2–3 minutes until heated through, then drain. If using fresh, blanch in boiling salted water 2–3 minutes then shock in ice water and drain. Return vegetables to the pan, add 1 teaspoon butter, and toss over low heat until glazed. Season with 1/4 teaspoon salt and a pinch of black pepper.

Divide mashed potatoes and seasonal vegetables between plates. Place a hamburger steak beside the potatoes and spoon generous onion gravy over the steak and a little onto the potatoes. Garnish with chopped fresh parsley if desired and serve immediately.

yellow onion (finely grated or minced)

panko breadcrumbs

vegetable oil (for searing)

unsalted butter (optional, for finishing)

yellow onion (thinly sliced)

beef stock (low-sodium)

soy sauce (low-sodium)

Yukon Gold or russet potatoes (peeled, cut into 1" cubes)

whole milk (warmed)

frozen peas and carrots (or fresh, blanched)

chopped fresh parsley

Pat the short ribs dry with paper towels. Trim excess silver skin if present. Season both sides generously with the kosher salt and freshly ground black pepper and set on a tray.

Prep the ribs

In a bowl combine vegetable oil, soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, smoked paprika, onion powder and hot sauce (if using). Whisk until sugar dissolves and mixture is uniform.

Make the marinade

Place the seasoned short ribs in a shallow dish or zip-top bag and pour the marinade over them, turning to coat thoroughly. Marinate in the refrigerator for 2–6 hours (overnight if time allows) for deeper flavor. Remove from fridge 30 minutes before cooking to come toward room temperature.

Marinate

Preheat oven to 300°F (150°C). Heat a large ovenproof skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil; when shimmering, sear the short ribs 2–3 minutes per side until well browned (work in batches if needed).

Preheat and sear

After searing, reduce heat to medium, add remaining tablespoon oil if needed. Deglaze the pan with 1/4 cup water or beef stock, scraping up browned bits. Cover the pan tightly with a lid or foil and transfer to the preheated oven. Braise until ribs are fork-tender, about 2 to 2.5 hours (times vary by thickness). Check once midway and add a few tablespoons of water or stock if pan looks dry.

Braise in oven

Remove ribs from oven and let rest in pan for 10 minutes. If using flanken-style (thin cross-cut) ribs, they will be ready to serve; if English-cut, slice between bones into portions.

Rest and slice

While ribs finish braising, make the finishing BBQ sauce. In a small saucepan combine ketchup, brown sugar, apple cider vinegar, soy sauce, Dijon mustard and minced chipotle (if using). Bring to a gentle simmer over medium-low heat, stir occasionally until slightly thickened, about 6–8 minutes. Taste and adjust sweetness or acidity. Keep warm.

Place the braised ribs on a sheet pan lined with foil. Brush both sides with the warm BBQ sauce. To caramelize the glaze, set oven to broil (or use a hot grill) and broil for 2–3 minutes until sauce is bubbling and slightly charred—watch closely to prevent burning. Remove from oven.

Finish with sauce

Prepare sides while ribs braise: reheat or prepare buttery mashed potatoes and grill or roast vegetables/corn. Season vegetables with salt and pepper and a drizzle of oil.

Place a generous scoop (about 3/4 to 1 cup) of mashed potatoes on the plate. Arrange 2–3 pieces of glazed short rib leaning against the potatoes. Add 1 cup of grilled corn or roasted vegetables to the side. Spoon any pan juices or extra BBQ sauce over the ribs and potatoes. Garnish with chopped fresh parsley and optional lemon wedge to brighten flavors.

Assemble plate

beef short ribs (flanken style or English cut)

black pepper, freshly ground

vegetable oil

brown sugar, packed

apple cider vinegar

garlic, minced

smoked paprika

onion powder

hot sauce (optional)

ketchup

Dijon mustard

chipotle in adobo, minced (optional)

buttery mashed potatoes

grilled corn (cut into rounds) or roasted vegetables

fresh parsley, chopped

lemon wedges (optional)

Remove the steak from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Bring to room temperature

Season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasonings gently into the meat.

Season

In a small bowl, whisk together 3 tbs barbecue sauce, 1 tbs olive oil, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp minced garlic, 1 tsp smoked paprika and 1 tbs brown sugar. Reserve 3/4 of this mixture for basting/finishing and use the remaining 1/4 to lightly coat the steak before cooking.

Make marinade/brush

Preheat a grill or grill pan to medium-high (about 450°F / 230°C). Oil the grates or pan lightly. Place the steak on the hot surface and cook 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) for a 1-inch steak. During the last 2 minutes of cooking, brush with reserved barbecue mixture and flip once more to set a glaze.

Cook (grill method)

Position an oven rack 6 inches from the broiler. Preheat broiler on high. Place the seasoned steak on a foil-lined baking sheet. Broil 4–6 minutes per side for medium-rare, brushing with the reserved barbecue mixture in the last 2 minutes. Watch closely to avoid burning.

Alternative cook (oven broil)

Transfer the cooked steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch slices. Keep warm.

For mashed: Cut potatoes into 1–2-inch chunks and place in a pot; cover with cold water and 1/2 tsp salt. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain, return to pot, add 2 tbs butter and 1 cup warm milk; mash until smooth. Season with 1/2 tsp salt and 1/4–1/2 tsp black pepper to taste. For baked: Prick whole potatoes with a fork and bake at 425°F (220°C) 45–60 minutes until tender, then split and top with butter.

Potatoes (mashed or baked option)

While the steak rests, place 1 cup frozen corn in a small saucepan with 1 tbs water and a pinch of salt. Heat over medium, stirring, 3–4 minutes until warmed through. Stir in 1 tbs butter and adjust seasoning with salt and 1/4 tsp black pepper. Sprinkle chopped parsley if using.

Corn

Warm the extra barbecue sauce (1/4 cup) gently in a small saucepan or microwave for 20 seconds. Drizzle some sauce over the sliced steak or serve on the side.

Plate: Arrange a portion of mashed or baked potato and warmed corn on each plate. Fan sliced steak over or beside the potatoes, spoon any resting juices and a little warmed barbecue sauce over the meat. Garnish with chopped parsley and serve with lemon wedges if desired.

beef top sirloin steak (1–1.25-inch thick) or flank/skirt steak

store-bought or homemade barbecue sauce

olive oil

minced garlic

medium russet potatoes (for mashed or baked)

frozen corn kernels

salt (for potatoes and corn)

freshly ground black pepper (for sides)

chopped fresh parsley (optional, garnish)

extra barbecue sauce (for serving)

If rice is not already warm, reheat 3 cups of cooked white rice in a microwave-safe bowl covered with a damp paper towel for 1–2 minutes until steaming. Alternatively, warm on the stovetop in a covered pan with a tablespoon of water over low heat, stirring occasionally to prevent sticking.

Warm rice

While rice warms, thinly slice 1/2 yellow onion and 1/2 green bell pepper. Slice the scallions thinly on a bias for garnish. Have soy sauce and hot sauce measured and ready if using.

Prep aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the Portuguese sausage pieces in a single layer, cut-side down if halved. Cook without moving 3–4 minutes until well browned.

Flip the sausage and reduce heat to medium. Add the sliced onion and bell pepper around the sausages. Continue to cook, stirring the vegetables occasionally, until the sausage is cooked through and vegetables are softened, about 4–5 minutes more. If the pan becomes dry, add a teaspoon of water.

When sausage is done, transfer the sausage and vegetables to one side of the skillet (or to a plate) and keep the pan over medium heat to prepare the eggs.

Add 1 tablespoon butter to the skillet and let it melt, swirling to coat the bottom. Crack 4 large eggs into the pan spaced apart. For sunny-side-up eggs, cover the pan with a lid and cook 2–3 minutes until whites are set but yolks still runny; for over-easy, cook 2 minutes then flip gently and cook 30–45 seconds more. Season eggs with a pinch of salt and a light sprinkle of freshly ground black pepper.

Divide the warm rice evenly between 2 plates (about 1.5 cups rice per plate). If desired, drizzle 1/2 teaspoon soy sauce over each portion of rice and fluff with a fork to distribute.

Arrange the cooked Portuguese sausage and sautéed onions and peppers alongside or on top of the rice.

Carefully place two fried eggs over each plate (over the sausage or rice as preferred). Spoon any pan juices from the sausage and vegetables over the rice for extra flavor.

Garnish with 1 tablespoon sliced scallions per plate and serve hot with hot sauce on the side if desired.

Regular Spicy Beef Plate

Loco Moco Plate

Hamburger Steak Plate

Bbq Short Ribs Plate

Bbq Beef Plate

Regular Portuguese Sausage & Eggs With Rice Plate

Regular Spam & Eggs With Rice Plate