Teriyaki beef came to Hawaii with Japanese immigrants and found a second home in the drive-in plate lunch, where a scoop of rice, a scoop of mac salad, and a pile of glossy teriyaki beef became the standard order. Local versions lean sweeter and richer than their Japanese counterparts, using more shoyu and sugar.
What makes it great is the fast sear over high heat, which leaves the beef juicy inside with caramelized, candied edges. It is quick enough for a weekday and satisfying enough to anchor an entire plate.

