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A classic Hawaiian pupu, this savory dried beef is marinated in shoyu and spices, then slowly dried until chewy and intensely flavorful. A final pan-fry gives it an irresistible crispy edge.
For 4 servings
Prepare the Beef
Marinate the Beef
Dry the Beef in the Oven
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A classic Hawaiian pupu, this savory dried beef is marinated in shoyu and spices, then slowly dried until chewy and intensely flavorful. A final pan-fry gives it an irresistible crispy edge.
This hawaiian recipe takes 210 minutes to prepare and yields 4 servings. At 381.76 calories per serving with 49.95g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Finish and Serve
Add 1-2 teaspoons of sriracha or gochujang to the marinade for an extra layer of heat and flavor.
Increase the brown sugar to 1.5 tablespoons or add 1 tablespoon of honey to the marinade for a sweeter profile.
Instead of the oven, arrange the marinated strips on dehydrator trays and dry at 155-160°F (68-71°C) for 4-6 hours, or until they reach the desired texture. Proceed with the pan-frying step as directed.
Add 1 tablespoon of toasted sesame oil and 1 tablespoon of sesame seeds to the marinade for a nutty, aromatic twist.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle growth, tissue repair, and maintaining overall body function.
This recipe provides a significant amount of heme iron, which is easily absorbed by the body. Iron is crucial for creating red blood cells that transport oxygen, helping to prevent fatigue and anemia.
Beef is a natural source of B-vitamins, particularly B12 and B6. These vitamins are vital for energy metabolism, brain function, and the formation of red blood cells.
A single serving of Pipikaula, which is approximately 90 grams, contains around 350 calories. This can vary based on the leanness of the beef and the amount of oil absorbed during frying.
Pipikaula can be part of a healthy diet in moderation. It is an excellent source of high-quality protein and iron. However, it is also high in sodium due to the soy sauce and salt marinade, so it should be consumed mindfully, especially by those monitoring their sodium intake.
The main difference is texture and the final preparation step. Beef jerky is typically dried until it is hard and brittle. Pipikaula is dried until it is leathery but still pliable and chewy. It is also finished with a quick pan-fry, which gives it a unique crispy-edged, tender-centered texture that jerky lacks.
Yes, a food dehydrator is an excellent tool for making Pipikaula. Arrange the marinated strips on the trays and dry at 155-160°F (68-71°C) for 4-6 hours. Once dried to the correct chewy texture, finish with the pan-frying step.
Traditionally, Pipikaula is served as a 'pupu' (appetizer) alongside sliced sweet Maui onions and poi. It also pairs wonderfully with a simple bowl of steamed white rice or as a protein-packed snack on its own.
Allow the Pipikaula to cool completely, then store it in an airtight container in the refrigerator for up to one week. You can enjoy it cold or briefly reheat it in a pan.