Pipikaula
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
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.Trim any large, hard pieces of fat from the flank steak.
- c.Place the steak in the freezer for 30-45 minutes. It should be firm to the touch but not frozen solid. This is crucial for easy, even slicing.
- d.Using a sharp knife, slice the beef against the grain into long strips about 1/4-inch thick and 1 to 2 inches wide.
- 2
Step 2
- a.Marinate the Beef
- b.In a large non-reactive bowl or a large resealable plastic bag, combine the soy sauce, Hawaiian alaea salt, minced garlic, grated ginger, brown sugar, and red chili flakes. Whisk until the salt and sugar are mostly dissolved.
- c.Add the beef strips to the marinade. Use your hands to toss and massage the marinade into the meat, ensuring every strip is thoroughly coated.
- d.Cover the bowl or seal the bag, removing as much air as possible. Refrigerate for at least 8 hours, or preferably overnight (up to 24 hours) for the most intense flavor.
- 3
Step 3
- a.Dry the Beef in the Oven
- b.Preheat your oven to its lowest temperature, typically around 170°F (75°C). If your oven doesn't go this low, prop the door open slightly with a wooden spoon to allow heat and moisture to escape.
- c.Line two large baking sheets with aluminum foil for easy cleanup. Place wire cooling racks on top of the baking sheets.
- d.Remove the beef strips from the marinade, allowing excess liquid to drip off. Do not pat them dry. Arrange the strips in a single layer on the wire racks, making sure they do not touch or overlap to allow for proper air circulation.
- e.Place the baking sheets in the preheated oven. Dry for 3 to 4 hours, flipping the strips and rotating the pans halfway through.
- f.The pipikaula is ready when the surface is dry to the touch and the strips are leathery and firm, but still flexible when bent. They should not be brittle like jerky.
- 4
Step 4
- a.Finish and Serve
- b.Remove the dried beef from the oven and let it cool slightly.
- c.Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat until it shimmers.
- d.Working in batches to avoid overcrowding the pan, sear the beef strips for 30-60 seconds per side. You are looking for a quick sear to heat them through and create slightly crispy edges, not to cook them further.
- e.Transfer the seared strips to a paper towel-lined plate to drain any excess oil.
- f.Slice the strips into bite-sized pieces against the grain. Serve warm, traditionally with sweet Maui onions, poi, or rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing against the grain is essential for a tender, chewy texture. Look for the direction of the muscle fibers and cut across them.
- 2Don't skip the freezing step! It makes slicing thin, uniform strips of beef significantly easier.
- 3For a less salty version, use a low-sodium soy sauce and slightly reduce the amount of salt.
- 4Proper air circulation during drying is key. Ensure the beef strips are not touching on the wire racks.
- 5The final pan-fry is brief. Its purpose is to rehydrate the exterior slightly and add a delicious seared flavor and texture.
Adapt it for your goals.
Spicier Version
Add 1-2 teaspoons of sriracha or gochujang to the marinade for an extra layer of heat and flavor.
Sweeter FlavorSweeter Flavor
Increase the brown sugar to 1.5 tablespoons or add 1 tablespoon of honey to the marinade for a sweeter profile.
Dehydrator MethodDehydrator Method
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.
Sesame GingerSesame-Ginger
Add 1 tablespoon of toasted sesame oil and 1 tablespoon of sesame seeds to the marinade for a nutty, aromatic twist.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle growth, tissue repair, and maintaining overall body function.
Rich in Iron
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.
Contains B-Vitamins
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.
Frequently asked questions
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.