The recipe booklet I found this in calls it "Beef With Carrots and Pineapple", however since it's supposed to be served at a Luau I like this name better. The instructions and recipes for putting on your own Hawaiian feast are courtesy of Del Monte and I'd date the publication to the late 60's or early 70's. Come to think of it, maybe it was a handout from my Home Ec. class and that really makes it an antique.
The recipe offers the portions for serving 12, 25 or 50. Here's a reality portion check. When the recipe was published the estimate was for one pound of meat to serve 12 people. Today that's considered 4 servings at most.
It tastes a little like Pepper Steak especially since I forgot to get carrots so just added more green pepper. It's a colorful dish as pictured with green peppers, orange carrots and yellow pineapple.
Hawaiian Beef
1 lb. beef sirloin, cut into strips
2 T. vegetable oil
1/2 c. diced onion
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1 can (15 1/4 oz.) pineapple chunks in heavy syrup
1 c. beef bouillon
3/4 c. carrots, sliced
1/2 c. green pepper, diced
1/2 c. reserved pineapple syrup
2 T. cornstarch
2 T. soy sauce
Heat oil in a large frying pan over medium high heat. Quickly saute beef in hot oil. Remove from pan. Add onion, garlic, salt and pepper; cook 2 minutes.
Drain pineapple, reserving syrup. Add pineapple, bouillon, carrots and green pepper, cook 5 minutes. Return meat to frying pan and turn heat to medium.
Dissolve cornstarch in soy sauce and reserved pineapple syrup; add to meat and vegetables. Cook, stirring constantly, until thickened and translucent.
Note: The recipe is an older one so the pineapple can sizes have changed a little. I made the beef bouillon using one cube to a cup of boiling water.
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