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Hawaiian Beef Teriyaki Recipe

Hawaiian Beef Teriyaki

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on April 20, 2012

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    After making this the first time I agree it was salty. I did find a very easy fix for this simply replace the 1/2 cup of water with freshly squeezed Orange Juice. : You will love it even more, it smooths out the salt and gives it even more of a sweet Hawaiian flavor. If you want you could use OJ from a carton but I tried it both ways and I really enjoy the flavor of the fresh squeezed over the carton. **EDIT** If you are having salt issues try using Tamari Soy sauce or REDUCED sodium soy sauce and reduce it to 1/2 a cup not 3/4 and add 1/4 cup of good honey.

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  • on December 24, 2011

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    Yum

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  • on July 08, 2011

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    What a salt *****! YUCK! I read all of the reviews first, and used lite soy sauce (less salt and orange juice instead of water, thinking the sweet would balance the salt. Wrong! The flavor had the potential of being good if not for all of the salt. Ruined two really nice steaks, and we ended up eating rice, pineapple and snow peas for dinner.

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  • on June 27, 2011

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    Hey pussyasdf1...Anyone who has been to Hawaii knows they love teri-beef. They even serve it at the McDonalds. You have every right to describe this as a Hawaiian dish...

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  • on March 21, 2011

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    Actually Hawaiians are descendents from Asia so sorry to say but you're wrong. Next time do some research before you make those kind of comments.

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  • on August 03, 2009

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    After reading other reviews I modified the way I made this recipe to keep it from being too salty. My family is a HUGE fan of over marinating, sometimes for over 24 hours! You do not need to marinate this for that long unless you really do like salty food. I only marindated the meat for 5 hours and it was great. I used a really big clove of garlic, doubled the brown sugar, and I even added a teaspoon of white sugar. I followed everything else according to the recipe. With that said this recipe turned out wonderful. I cook tons of recipes off of food network and they are always from scratch and my whole family LOVES them....they said this was the best they had ever had : Always modify to your tastes!!!

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  • on July 10, 2009

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    I have found out the hard way that to much of a good thing can be a disaster. I never marinade for more than a hour. The soy sauce is to salty for a long marinade

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  • on June 24, 2009

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    In rehearsal for a community production of "South Pacific", the cast was asked to bring pot luck dishes to a double Sunday rehearsal. As I was playing the part of Bloody Mary, I thought it would be great to make these Polynesian skewers. I made enough for 50 cast members and by the time I reached the buffet table, they were GONE. (Coincidentally, someone brought fried rice!

    Licking their fingers, they asked what the delicious meat was. In character, I kiddingly told them it was "wild boar from Bali Ha'i". Thank you, Paula, for making me an even bigger HIT!

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  • on February 15, 2009

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    I used a nicely marbled ribeye and ended up sauteeing it because my grill was out of propane. I followed the advice of some of the other reviewers and doubled the sugar, garlic, and ginger, but the steak ended up being too salty. Perhaps reverse the proportions of water to soy sauce...?

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  • on August 17, 2008

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    This quickly became a favorite of mine and my family and I thought was super easy to prepare. It took me only a few minutes to prepare a few servings of this for a party and I let it sit in the marinade for about 4-5 hours before we threw it on the grill. Fortunately, I saved a few skewers while grilling so i was able to eat some before my in-laws devoured it.

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