READERS Tom Fuchigami of Palolo Valley and Roy Ota want a recipe for island-style chop steak. Chop up steak, veggies
for isle-style treat"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.
1/2 pound sirloin steak or other tender meat Aunty Patsy's
Ono Chop Steak
2 teaspoons cornstarch
1 teaspoon soy sauce
Salt and pepper
Oil
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
Sauce:
3 tablespoons soy sauce
3 tablespoons catsup
1/2 teaspoon Worcestershire sauce
1 teaspoon sugarThinly 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.
