Hawaiian · beginner
Hawaiian Guava Glazed Beef Flank Skillet
Tender thin-sliced beef quickly seared and tossed in a sweet and tangy guava shoyu glaze inspired by local Hawaiian plate lunch flavors.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk together the guava nectar, soy sauce, minced garlic, grated ginger, and crushed red pepper flakes in a bowl until combined.
- 02
Heat one tablespoon of vegetable oil in a large skillet over high heat until smoking hot.
- 03
Add half of the beef slices in a single layer and sear without moving for 1 to 2 minutes until browned, then flip and sear 1 minute more before transferring to a plate.
- 04
Repeat step 3 with the remaining oil and beef slice portion.
- 05
Lower heat to medium, return all seared beef and accumulated juices to the skillet, and pour in the guava shoyu mixture.
- 06
Simmer for 3 to 4 minutes, stirring constantly, until the sauce thickens into a glossy glaze coating the beef.
- 07
Remove from heat, garnish with chopped scallions, and serve hot alongside steamed rice.
A LITTLE KITCHEN KNOW-HOW
High-Heat Searing
Cooking meat rapidly over maximum heat to lock in natural juices while developing deep surface caramelization.
Notes from the kitchen
- Slice the flank steak while slightly frozen to achieve paper-thin, even slices easily.
- Avoid overcrowding the skillet during searing so the meat browns quickly without steaming.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.