Appetizer: United States – Hawaii – Pipikaula

Serving Size: 6

Approximate Time

Prep 20 min

Cook 6 hrs

Total 6 hrs 20 min

Ingredients

- 2 lb (900 g) beef top round or flank steak, trimmed, sliced 1/8–1/4 in (3–6 mm) thick
- 1 cup (240 ml) shoyu (soy sauce)
- 1/3 cup (67 g) packed brown sugar
- 4 cloves garlic, crushed
- 2 tbsp (30 ml) grated fresh ginger
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) Hawaiian sea salt or coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp (15 ml) toasted sesame seeds (optional, for garnish)
- Vegetable oil or spray for grilling (optional)

Instructions

Short Description:
Pipikaula is Hawaiian-style marinated and dried beef — savory, garlicky strips that are often finished briefly over coals for a faint char. Served as a snack or shareable starter.

Regional Notes:
This Hawaiian variation uses shoyu (Japanese-style soy sauce), brown sugar, garlic and ginger, reflecting local Japanese and Hawaiian pantry influences; traditionally the beef is salted and sun-dried, but this recipe adapts to oven or dehydrator drying and an optional quick grill for the light char typical in Hawaii.

1. Partially freeze the beef 30–45 minutes to make slicing easier. Slice the meat 1/8–1/4 in (3–6 mm) thick against the grain for more tender strips or with the grain for chewier pipikaula-style strips.
2. In a bowl, whisk together shoyu, brown sugar, crushed garlic, grated ginger, sesame oil, Worcestershire sauce, rice vinegar, sea salt, black pepper, and crushed red pepper flakes (if using) until the sugar dissolves.
3. Place sliced beef in a large zip-top bag or nonreactive container and pour the marinade over the meat, pressing out excess air. Seal and refrigerate 12–24 hours, turning the bag or stirring the meat once or twice so all pieces marinate evenly.
4. Remove the beef from the marinade and pat strips dry with paper towels. (If you plan to use the marinade as a glaze, reserve it and bring it to a full boil for 3–5 minutes to kill bacteria; otherwise discard.)
5. For oven drying: Preheat oven to the lowest temperature setting, about 170–200°F (75–95°C). Arrange strips in a single layer on a wire rack set over a rimmed baking sheet. Prop the oven door slightly open with a wooden spoon to allow moisture to escape. Dry 3–6 hours, flipping once halfway, until the meat is dry to the touch but still pliable. For a dehydrator: Arrange strips on dehydrator trays and dry at 145°F (63°C) for 4–8 hours until pliable and dry.
6. Optional finish: For a traditional light-char flavor, briefly grill the dried strips over a hot charcoal or gas grill 30–90 seconds per side (watch carefully) or sear in a hot skillet with a little oil 30–60 seconds per side to develop a hint of smokiness.
7. Let pipikaula cool slightly, then slice into shorter bite-size pieces if desired. Arrange on a platter, garnish with sliced green onions and toasted sesame seeds, and serve warm or at room temperature as a shareable appetizer.