Entree: United States – Northern Mariana Islands (Pacific Island United States Territories) – Tinala' Katne (Dried Beef)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

- 2 lb (907 g) beef flank or top round, trimmed and sliced thin (about 1/8 in / 3 mm)
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) cane vinegar (or white vinegar)
- 6 cloves (approx. 30 g) garlic, crushed and minced
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) freshly grated ginger
- 2 tsp (4 g) coarsely ground black pepper
- 1 tsp (5 g) kosher salt
- 2 bay leaves (optional)
- 2 tbsp (30 ml) vegetable oil (for finishing/grilling)
- For the annatto (achiote) red rice:
  - 2 cups (400 g) jasmine rice, rinsed until water runs clear
  - 3 1/2 cups (830 ml) water or low-sodium chicken stock
  - 1 tbsp (15 ml) achiote/annatto oil or 1 tsp (2 g) annatto powder blended with 1 tbsp (15 ml) oil
  - 1/2 tsp (3 g) salt
- For the quick pickled cabbage slaw:
  - 4 cups (340 g) shredded green cabbage
  - 1 cup (120 g) shredded carrots
  - 1/4 cup (60 ml) cane vinegar
  - 2 tbsp (30 ml) lime juice (about 1–2 limes)
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (5 g) sugar
  - 1/2 tsp (3 g) salt
  - 1 small hot pepper (siling labuyo), thinly sliced, optional
- Garnishes: lime wedges, chopped scallions, and toasted sesame seeds (optional)

Instructions

Short Description:
Tinala' Katne is a Chamorro-style marinated and dried beef that is finished over heat and served as a main course with red (annatto) rice and a bright pickled cabbage slaw. The long marinade and drying concentrate savory, tangy, and slightly sweet flavors for a chewy, charred centerpiece.

Regional Notes:
This Northern Mariana Islands version follows local preservation methods: thin beef is marinated in soy sauce and cane vinegar with garlic, ginger, and black pepper, then dried (oven or dehydrator) and briefly grilled for char. Served with annatto (achiote) red rice and a vinegar-lime slaw, it differs from generic jerky by its tangy marinade and its role as a plated entree with starch and vegetable.

1. Prepare the marinade: In a large bowl, whisk together soy sauce, cane vinegar, minced garlic, brown sugar, grated ginger, black pepper, salt, and bay leaves (if using).
2. Marinate the beef: Place the thin beef slices in a single layer in a nonreactive dish or zip-top bag and pour the marinade over them, ensuring pieces are evenly coated. Refrigerate and marinate 8–24 hours for best flavor; turn or rearrange after 4–6 hours so marinade distributes.
3. Drain and pat dry: Remove beef from marinade and pat each slice dry with paper towels. Reserve marinade if you want to brush while grilling (bring it to a boil for 2 minutes first if used).
4. Dry the beef (oven method): Arrange the strips on wire racks set over rimmed baking sheets, leaving space between pieces for airflow. Preheat oven to 200°F (95°C). Place racks in the oven and prop the door open slightly with a wooden spoon for airflow. Dry 2–4 hours, flipping once, until strips are dry but still slightly pliable and not brittle. (Alternate: use a food dehydrator at 145°F/63°C for 4–8 hours per manufacturer instructions.)
5. While beef dries, make the annatto red rice: In a medium saucepan, heat the achiote/annatto oil over medium heat. Add drained rice and toast, stirring, 1–2 minutes to coat grains in oil. Add water or stock and 1/2 tsp salt; bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Let rest covered 5 minutes, then fluff with a fork.
6. Make the quick pickled slaw: In a bowl, whisk together vinegar, lime juice, oil, sugar, and salt until sugar dissolves. Toss with shredded cabbage, carrots, and sliced hot pepper if using. Let sit at least 20 minutes at room temperature (or refrigerate up to 2 hours) to pickle slightly.
7. Finish the dried beef: Preheat a grill or heavy skillet to medium-high. Lightly brush dried strips with 1–2 tsp of vegetable oil (and a little of the reserved boiled marinade if desired). Grill or sear briefly 30–90 seconds per side until warmed through and edges char slightly—do not overcook (the product is already dried). For a chewier finish, heat only until just charred; for crispier bites, cook a bit longer.
8. Rest and slice: Let grilled strips rest 2 minutes, then cut across the grain into 1–2 inch pieces.
9. Plate as an entree: Divide annatto rice among 4 plates, add a generous portion of sliced Tinala' Katne, and a mound of pickled slaw. Garnish with lime wedges, chopped scallions, and toasted sesame seeds if desired.
10. Serve: Offer extra lime and soy or vinegar on the side. Leftover dried beef keeps refrigerated for up to 5 days; reheat briefly on a grill or skillet.