Pipikaula (Hawaiian Beef Jerky)

by Apr 20, 2017

My friend, Mary Ann, is almost Hawaiian, even though she is a haole and lives in the snow when she’s not surfing. I thank her for this recipe, Pipikaula (Hawaiian slang = “beef rope”), a popular appetizer or welcome addition to a rice bowl dinner.


Pipikaula (Hawaiian Beef Jerky)


  • 1 ½ –2 pounds flank steak, trimmed of fat and silver skin
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 2 inches freshly grated ginger approx. 2 tablespoons
  • 2 cloves garlic peeled and finely minced
  • ¼ teaspoon dried red chile flakes


  1. Cut the flank steak in half lengthwise and set in a rectangular dish. Combine the soy, sugar, ginger, salt, garlic, and chile flakes and pour over steak. Cover and chill, turning occasionally, for 6 hours. Do your best not to pierce the meat.

  2. Preheat oven to lowest setting, around 200° F. Lift meat from marinade and place on a wire rack set in a rimmed sheet pan. Bake until meat is firm and dry and no longer has a raw texture in the thickest part (cut to test), 10–12 hours. Cool meat and slice thinly across the grain to serve. Keep airtight in refrigerator for up to a week.

Recipe Notes / Tips

  • Double duty:  Add an extra steak (flank or otherwise) to the marinade and pull it at 3 hours and cook it for dinner (cast iron pan or outdoor grill).  Let the other flank steak continue to soak up the marinade and become pipikaula.  


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