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
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Ingredients
- header Beef Luau
- 2 pound 2 lbs. fresh luau leaves, stems removed and stemless leaves coarsely chopped(you may sub with frozen luau leaves)
- 2 pound beef chuck, cut into 2″ cubes(short ribs or stew meat also works)
- 2 tablespoon vegetable oil
- 1 pound yellow onion, sliced 1/2 inch
- Hawaiian Salt, to taste
- header 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
Notes
Optional Ingredients for Lomi Tomato
- 2 dry opae (dry shrimp), chopped
- 1 clove garlic chopped
- 2 cups water
- 2 cloves garlic
- 5 fresh chilies (Hawaiian or Thai Chili Peppers work best)
- Pinch of salt
- Vinegar, to taste
- Combine water, garlic, chilies and salt and bring to a boil.
- Boil until all ingredients are soft and mushy, then remove from heat and puree.
- Adjust seasoning if needed, then add vinegar to taste.
YOUR OWN NOTES
