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I have long ago embraced my obsession with Hawaiian food, and I hope you find solace in it as I have. I imagine that even if you haven’t experienced firsthand the pleasure of sitting on a beach with a plate of teri beef and rice, watching the palm trees and gazing at the endless horizon, you can picture it pretty clearly. This dish is both quick and fun, with tons of island flavor. Use the puffed rice plates as alternative place settings, or just munch on them.
Yield: 12 skewers
1 pound beef (such as rib-eye; minute steak okay in a pinch)
1/4 cup Gefen Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup sugar
1/4 cup pineapple juice
1 tablespoon Gefen Canola Oil
1 tablespoon peeled, grated fresh ginger
1 tablespoon cleaned and thinly sliced scallions, plus more to garnish
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
wooden skewers
sesame seeds, to garnish
mini rice paper rounds (see tip)
Gefen Canola Oil, for frying
1 cup pineapple, cut in small cubes
1 tablespoon cleaned and chopped cilantro
1 tablespoon diced red onion
1/4 small red chili pepper (optional)
1 teaspoon lime or lemon juice
1 teaspoon Gefen Honey
1/2 teaspoon salt
Prepare beef: Cut beef into pieces that are 1/8-to-1/4-inch thick and one inch wide.
In a container or zip-top bag, combine soy sauce, sugar, pineapple juice, oil, ginger, scallions, and garlic. Add beef and marinate at least 30 minutes and up to overnight.
Soak skewers in water to prevent them from burning.
Thread beef onto skewers, keeping the meat in the center/top half of the skewers.
Fire up the grill or heat a grill pan over medium heat. Grease the grates/pan to prevent sticking, and cook about two minutes per side, until meat is cooked through and getting crispy.
Arrange on a large platter. Garnish with sesame seeds and scallions.
Prepare puffed rice plates: In a pan, heat one to two inches of oil. To check whether it is hot enough, flick a droplet of water into the pan. If it sizzles, the oil is ready.
Carefully place a rice paper round inside. The second it touches the oil it will puff out and expand into this wonderful shape. Remove with tongs immediately.
Continue until all rice paper rounds have been fried.
Prepare salsa: In a small bowl, mix together pineapple, cilantro, red onion, chili pepper (if using), lime juice, honey, and salt.
To serve: Stack the rice plates next to the beef sticks or use them as individual serving plates, with a skewer placed on top of each one. Serve with salsa.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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