American · Dinner
Hawaiian Plate Lunch
Hawaii's ultimate comfort spread, teriyaki beef, shoyu chicken, and macaroni salad served over two scoops of steamed white rice per person, family meal in the authentic plate lunch tradition.
$
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
892Calories
52gProtein
28gFat
108gCarbs
12gSugar
4gFiber
748mgSodium
112mgChol
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Instructions
1
Prep
Mince garlic and grate ginger. Whisk 30ml tamari, 1 tbsp brown sugar, 0.5 tbsp mirin, ginger, and 1 garlic clove; coat chicken, marinate 15 minutes. Whisk 1.5 tbsp tamari, 0.75 tbsp brown sugar, 0.5 tbsp mirin, sesame oil, and 1 garlic clove; coat sliced beef, marinate 15 minutes.
2
Prep
Grate carrot and dice celery. Cook and cool macaroni; mix with mayo, vinegar, carrot, celery, salt, and pepper. Refrigerate.
3
Grill
Heat griddle or skillet over high heat. Grill chicken skin-side down 5-6 minutes until caramelised. Flip, grill 5-6 minutes to 75°C/165°F. Rest, slice.
4
Sear
In the same hot pan over high heat, cook beef slices 1-2 minutes per side until caramelised. Transfer to a plate.
5
Plate
Divide rice into two bowls, about 1.5 scoops each. Top with sliced chicken, beef, and macaroni salad. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) boneless skin-on chicken thighs
- 200g (7 oz) sirloin steak
- 60ml (1/4 cup) tamari
- 1.75 tbsp brown sugar
- 1 tbsp mirin
- 0.5 tsp sesame oil
- 2 garlic cloves
- 0.5cm (0.2 in) fresh ginger
- 150g (5.3 oz) dried elbow macaroni
- 2.5 tbsp mayonnaise
- 0.75 tbsp apple cider vinegar
- 1 medium carrot
- 1.5 celery stalks
- 0.5 tsp salt
- 0.125 tsp white pepper
- 450g (15.9 oz) cooked white rice