Entree: United States – Hawaii – Pipikaula (Traditional Hawaiian salted and dried beef, typically seasoned, dried, then thinly sliced and quickly grilled)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 2 lb (907 g) flank steak or skirt steak, trimmed
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 g) packed brown sugar
- 1 tbsp (18 g) coarse salt
- 2 tsp (4 g) coarsely cracked black pepper
- 3 cloves garlic, crushed (approx. 9 g)
- 1 tbsp (6 g) grated fresh ginger
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 ml) liquid smoke (optional for smoked flavor)
- 1 tbsp (15 ml) rice vinegar (optional, brightens flavor)
- 2 tbsp (30 ml) water (if needed to help marinade penetrate)
- Sesame seeds and thinly sliced green onions for garnish (optional)

Instructions

1. Trim excess fat from the steak and slice it lengthwise into strips about 1/4–1/2 inch (6–12 mm) thick, cutting against the grain if you prefer more tender finished slices. Place strips in a shallow dish or zip-top bag.
2. Whisk together soy sauce, brown sugar, coarse salt, cracked black pepper, crushed garlic, grated ginger, sesame oil, liquid smoke (if using), rice vinegar, and 2 tbsp (30 ml) water. Pour marinade over the beef strips, pressing to coat thoroughly. Marinate in the refrigerator at least 8 hours or overnight for best flavor.
3. Preheat oven to its lowest setting (130–170°F / 55–75°C). Line racks on a baking sheet with foil and place a wire rack on top. Arrange marinated beef strips in a single layer, leaving space between pieces. Reserve excess marinade.
4. Dry the beef in the oven 3–6 hours, turning once or twice, until pieces are dry to the touch but still pliable (time varies by thickness). For a smoky flavor, smoke the strips at low heat in a smoker until similarly dried. If using a dehydrator, follow manufacturer’s instructions.
5. Once dried, cool and slice thinly across the grain into serving pieces. To serve as pipikaula, briefly grill or sear slices on a hot skillet 30–60 seconds per side until caramelized and warmed through.
6. Garnish with sesame seeds and sliced green onions if desired and serve with poi, rice, or as part of a plate lunch. Store dried pipikaula in an airtight container in the refrigerator for up to 2 weeks.