Pipikaula
A salty, slightly sweet Hawaiian-style dried beef that's chewy and intensely flavorful. Pipikaula is broiled until the edges caramelize, then sliced thin and served with rice or poi. This island favorite brings big umami in every bite.
For 4 servings
- prep
Slice the flank steak.
Pat the flank steak dry with paper towels. With a sharp knife, cut the meat across the grain into 3 thick strips, each about 1.5 inches wide. Trim any excess fat or silverskin.
- mix
Make the marinade.
In a medium bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, red chili flakes, and water until the sugar dissolves.
- prep
Marinate the beef.
Place the beef strips in a shallow dish or a zip-top bag. Pour the marinade over the meat, turning to coat all sides evenly. Cover and refrigerate for 36 to 48 hours, turning the meat once or twice during that time.
TIPLong marination is key — it gives pipikaula its deep, salty-sweet flavor and characteristic deep red color. - prep
Tie and hang the beef to dry.
Remove the beef from the marinade and pat each strip very dry with paper towels. Tie a length of kitchen twine around one end of each strip. Hang the strips in a cool, airy spot with a tray underneath to catch any drips. Let the meat air-dry for 12 to 24 hours until the surface feels tacky and dry to the touch. Alternatively, lay the strips on a wire rack set over a baking sheet and refrigerate uncovered for 12 to 24 hours, turning once.
TIPA well-ventilated spot is essential. If hanging isn't practical, the fridge drying method works almost as well. - grill · ~10 min
Broil the pipikaula.
Position an oven rack 6 to 8 inches from the broiler element and preheat the broiler to high. Remove the twine and place the dried beef strips on a wire rack set over a foil-lined baking sheet. Broil for 4 to 5 minutes per side, until the edges char and caramelize and the surface glistens. Watch closely to prevent burning.
TIPThe sugar in the marinade can burn quickly. Keep the oven door slightly ajar and rotate the pan if hot spots develop. - rest · ~5 min
Rest and slice the meat.
Transfer the broiled strips to a cutting board and let rest for 5 minutes. Slice thinly against the grain into bite-sized pieces.
TIPSlicing against the grain ensures tenderness. The meat will still have a pleasantly chewy, jerky-like bite. - serve
Serve the pipikaula.
Arrange the sliced pipikaula on a platter or serve alongside steamed rice and a simple green salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef strips very dry before hanging or refrigerating to prevent spoilage during the air-drying stage.
- 2For the most tender bite, always slice the finished pipikaula across the grain, not with it.
- 3If you don't have a cool, airy spot, use the refrigerator drying method on a wire rack for consistent results.
- 4Watch the broiler closely — the brown sugar caramelizes quickly and can burn in seconds if left unattended.
- 5For deeper flavor, flip the beef strips once or twice during the 36- to 48-hour marination.
- 6Make a double batch; pipikaula keeps well in the refrigerator for up to two weeks in an airtight container.
Adapt it for your goals.
Spicy sesame
Add 1 tablespoon toasted sesame oil and 1 teaspoon gochugaru (Korean chili flakes) to the marinade for a smoky, nutty heat.
low sodiumLow-sodium
Use low-sodium soy sauce and reduce brown sugar to 2 tablespoons; the drying and broiling still deliver bold flavor.
chicken pipikaulaChicken pipikaula
Substitute boneless, skinless chicken thighs for flank steak; reduce marination time to 24 hours and dry only 8–12 hours for a tender, poultry-friendly version.
Why this is on our healthy list.
Rich in Lean Protein
Flank steak is a lean cut of beef, providing high-quality protein that supports muscle repair and satiety.
Contains Ginger for Digestion
Fresh ginger in the marinade is traditionally used to aid digestion and adds anti-inflammatory properties.
Moderate Sodium Control
While soy sauce adds saltiness, you can adjust the amount to manage sodium intake without sacrificing flavor.
Frequently asked questions
Flank steak is ideal for its lean, even grain, but skirt steak or top round can work; just trim excess fat and slice thinly against the grain.
