Pipi kaula is a Hawaiian dried beef dish that is often seasoned, dried, and then cooked until rich and savory. It is worth adding because it is a classic local-style food with real cultural recognition in Hawaii and adds another meat preparation to the archive beyond roasts, fried chicken, and stews.
If you enjoy this style of Pacific cooking, you may also want to try kalua pork, Guam red rice.
Ingredients
- 2 pounds flank steak or similar beef
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon ginger, minced
Instructions
- Slice the beef into strips.
- Mix the soy sauce, brown sugar, garlic, pepper, and ginger.
- Marinate the beef strips in the mixture.
- Dry the beef until firm using a low oven, dehydrator, or breezy protected area.
- Grill or pan-cook the dried beef briefly before serving.
Helpful Tips
- Thin strips dry more evenly than thick ones.
- Do not overdry the meat to the point where it becomes too hard to enjoy.
- A quick finish on the grill deepens the flavor.
FAQ
What is pipi kaula?
It is a Hawaiian-style dried beef dish known for its savory, concentrated flavor.
Does it have to be sun-dried?
No. Home cooks often use ovens or dehydrators for a practical version.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 248 kcal |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Protein | 30 g |
| Sodium | 760 mg |
| Cholesterol | 78 mg |
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