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Pipikaula (Hawaiian Beef Jerky)
Ingredients
  • 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
Instructions

  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.