By Request

By Catherine Kekoa Enomoto

Wednesday, February 26, 1997

Chop up steak, veggies
for isle-style treat

READERS Tom Fuchigami of Palolo Valley and Roy Ota want a recipe for island-style chop steak.

"Ever since that Dutch Girl restaurant went out of business on Liliha six or seven years ago," Ota said, "I have been trying to find Hawaiian chop steak. It's a beef stir-fry served at places like the (former) King's Cave and Kelly's (Restaurant & Pastry Shop).

"You won't find it at any upscale restaurant," he added. "It has thinly sliced beef and vegetables like bell pepper, maybe bean sprouts, definitely round onions, chopped carrots and celery."

Here's a recipe courtesy of Patsy Kawaoka, as she contributed it to the "HGEA-AFSCME Cooks III" cookbook. She wrote, "In the '50s when I first started working, I used to frequent a tiny little diner on Beretania and Pensacola streets that served the best chop steak. After repeated testing, I've perfected the sauce as close to that of the restaurant as I remember."

"HGEA-AFSCME Cooks III" (published by Hawaii Government Employees Association, 1995, $8) is available by calling 543-0014.

Aunty Patsy's
Ono Chop Steak

1/2 pound sirloin steak or other tender meat
2 teaspoons cornstarch
1 teaspoon soy sauce
Salt and pepper
1 large clove garlic, crushed
1 large onion, sliced
2 stalks celery, cut diagonally
1 bell pepper, sliced
2 medium tomatoes, cut into 1/2-inch wedges

3 tablespoons soy sauce
3 tablespoons catsup
1/2 teaspoon Worcestershire sauce
1 teaspoon sugar

Thinly slice steak into 1/2-inch-wide strips. Season with soy sauce, cornstarch, salt, and pepper to taste; set aside. Mix together sauce ingredients in a bowl and set aside.

Heat oil in skillet and brown garlic; discard garlic. Stir-fry beef until just pink. Add onions, celery and bell pepper; cook for 2 to 3 minutes. Add sauce and mix well. Stir in tomatoes gently, cover pan and cook about 1 to 2 minutes. Makes 4 servings.

Approximate nutritional analysis per serving, using 1 teaspoon total oil and no added salt: 205 calories, 11 grams total fat, 4 grams saturated fat, 40 milligrams cholesterol, 970 milligrams sodium. Per serving, using 1 tablespoon total oil and no added salt: 225 calories, 13 grams total fat, 4 grams saturated fat, 40 milligrams cholesterol, 970 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.

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