Beef Luau and Lomi Tomato

January 8, 2021 / By Foodland

Beef Luau and Lomi Tomato

"One of my favorite dishes to cook and perfect for sharing with family and friends. It's especially 'ono topped with our lomi tomato."
- Chef Keoni Chang, Chief Food Officer
Course Main Course
Cuisine Beef
Servings 4 Servings


  • Beef Luau
  • 2 pounds 2 lbs. fresh luau leaves, stems removed and stemless leaves coarsely chopped(you may sub with frozen luau leaves)
  • 2 pounds beef chuck, cut into 2″ cubes(short ribs or stew meat also works)
  • 2 tablespoons vegetable oil
  • 1 pound yellow onion, sliced 1/2 inch
  • Hawaiian Salt, to taste
  • Lomi Tomato(Optional)
  • 2 ripe tomatoes, diced into 1/4 inch pieces
  • 0.5 tennis ball sized sweet onion, finely minced
  • 0.25 cup green onions, finely sliced
  • 1 pinch Hawaiian salt


Beef Luau

  1. Heat a heavy-bottomed pot on the stove on high. Season the beef with Hawaiian salt.
  2. Add just enough oil to the pot to lightly coat the bottom. When the oil is hot enough to shimmer and gives off wisps of steam, add the beef in small batches to avoid overcrowding and brown well. Remove browned beef, add next batch and continue until all beef is browned.
  3. Pour out most of the rendered fat from the pot, leaving just enough to coat the bottom. Add onions, lower heat to medium and cook, stirring occasionally, until onions are sweet and translucent.
  4. Layer the luau leaves on top of onion. Add browned beef on top of the luau leaves to weigh them down, add water, cover. Bring up to a boil, then lower to very low, and simmer until the beef is very tender and the luau leaves are very soft. Taste and adjust with salt, chili pepper water and water if needed.

Note: Alternatively, you may pre-blanch and drain the luau leaves in a separate pot of salted water to speed up the cooking and help to wilt the greens so they fit in the pot with the beef more easily.


Lomi Tomato

  1. Combine ingredients, add in a few ice cubes to chill down and add to sauce.
  2. Serve.


Optional Ingredients for Lomi Tomato
  • 2 dry opae (dry shrimp), chopped
  • 1 clove garlic chopped
Chili Pepper Water (Optional)
  • 2 cups water
  • 2 cloves garlic
  • 5 fresh chilies (Hawaiian or Thai Chili Peppers work best)
  • Pinch of salt
  • Vinegar, to taste
  1. Combine water, garlic, chilies and salt and bring to a boil. 
  2. Boil until all ingredients are soft and mushy, then remove from heat and puree.
  3. Adjust seasoning if needed, then add vinegar to taste.
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