Charred Pipikaula with Sweet Onion and Chili Water

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 15 hours 5 minutes

Quick Ingredients

• 2 lb beef (boneless short rib or top round), cut into 1-inch-wide strips
• 1/2 cup shoyu (soy sauce)
• 2 tbsp packed brown sugar
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1 tsp black pepper; 1/2–1 tsp red pepper flakes (optional)
• 1 tbsp neutral oil (for searing)
• 1 small Maui or other sweet onion, thinly sliced
• Chili water: 1 cup water, 1/4 cup rice vinegar, 1 tsp sea salt, 2–3 small red chiles (sliced), 1 garlic clove (sliced), 1 tsp sugar (optional)

Do This

• 1) Slice beef into 1-inch-wide, 6–8-inch-long strips; freeze 20–30 minutes first for easy slicing.
• 2) Whisk shoyu, brown sugar, mirin, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes. Marinate beef 12 hours, refrigerated.
• 3) Make chili water by mixing water, rice vinegar, salt, sugar, chiles, and garlic; chill at least 1 hour. Soak onion slices in ice water 10 minutes; drain.
• 4) Dry: Oven 170°F (75°C) with door cracked or dehydrator 155°F (68°C). Pat beef dry and arrange on wire rack.
• 5) Dry until leathery but pliable, 2–3 hours, rotating pans halfway.
• 6) Sear in a very hot cast-iron skillet with 1 tbsp oil, 45–60 seconds per side, until charry edges. Rest, slice, plate with onion and chili water.

---

Why You’ll Love This Recipe

• Classic Hawaiian-style pipikaula: savory, just-sweet, and irresistibly chewy with charred edges.
• Approachable at home: dry in a low oven or dehydrator—no sun-drying required.
• Balanced plate: rich beef paired with crisp sweet onion and bright, spicy chili water.
• Great make-ahead: marinate overnight and sear to order in minutes.

Grocery List

• Produce: 1 small sweet onion (Maui if available), fresh ginger, garlic, small red chiles (Hawaiian or Thai), optional green onions for garnish
• Dairy: none
• Pantry: beef (boneless short rib or top round), shoyu (soy sauce), brown sugar, mirin, rice vinegar, toasted sesame oil, black pepper, red pepper flakes, sea salt, neutral oil (avocado or canola)

Full Ingredients

For the Beef and Marinade

• 2 lb beef, cut into 1-inch-wide strips (boneless short rib for richer, chewier results, or top round for leaner)
• 1/2 cup shoyu (soy sauce)
• 2 tbsp packed brown sugar
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger (about 1-inch piece)
• 1 tsp toasted sesame oil
• 1 tsp freshly ground black pepper
• 1/2–1 tsp crushed red pepper flakes (optional)
• 1 tbsp neutral oil (for searing; avocado or canola)

Chili Water

• 1 cup filtered water
• 1/4 cup rice vinegar
• 1 tsp Hawaiian sea salt or kosher salt
• 2–3 small red chiles (Hawaiian or Thai), thinly sliced
• 1 garlic clove, thinly sliced
• 1 tsp sugar (optional, balances heat)

To Serve

• 1 small Maui onion or other sweet onion, very thinly sliced and soaked in ice water 10 minutes, drained well
• Optional: chopped green onions or toasted sesame seeds for garnish

Step-by-Step Instructions

Step 1: Trim and slice the beef

For easiest slicing, place the beef in the freezer for 20–30 minutes to firm up. Trim excess surface fat, then slice the meat into long strips about 1 inch wide and 6–8 inches long, cutting with the grain so that the final serving slices (after searing) can be cut across the grain for tenderness.

Step 2: Make the marinade and marinate overnight

In a large bowl, whisk together the shoyu, brown sugar, mirin, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes (if using). Add the beef strips, turning to thoroughly coat. Transfer to a zip-top bag or nonreactive container, press out excess air, and refrigerate 12 hours, turning once halfway through.

Step 3: Make chili water and prepare the onion

In a jar, combine the water, rice vinegar, salt, sugar, sliced chiles, and garlic. Stir or shake until the salt dissolves; refrigerate at least 1 hour (it gets better after several hours and keeps up to 1 month). For the onion, slice very thinly and soak in ice water for 10 minutes to crisp and mellow the bite. Drain well and pat dry with paper towels.

Step 4: Set up to dry

Oven method: Preheat to 170°F (75°C). Line a rimmed baking sheet with foil and set a wire rack on top. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dehydrator method: Preheat to 155°F (68°C). Remove beef from the marinade, letting excess drip off. Pat the surface very dry with paper towels so it dries efficiently.

Step 5: Lightly dry the beef

Arrange the strips in a single layer on the wire rack or dehydrator trays. Dry until the pieces are darkened, leathery, and pliable—not brittle—about 2–3 hours in the oven (rotate the pan after 60 minutes) or 3–4 hours in a dehydrator. The strips should bend without cracking and feel about halfway between fresh steak and jerky.

Step 6: Quick-sear for charry edges

Heat a cast-iron skillet over medium-high until lightly smoking, 3–5 minutes. Add 1 tbsp neutral oil, then the dried beef strips in a single layer. Sear 45–60 seconds per side until sizzling with charred edges and a deep mahogany sheen. Work in batches to avoid overcrowding. Rest 3 minutes on a board.

Step 7: Slice and plate with onion and chili water

Slice the seared strips across the grain into biteable pieces. Pile onto a platter with a generous mound of the crisp sweet onion. Serve immediately with a small bowl or bottle of chili water on the side for dipping or sprinkling.

Pro Tips

• Dry, don’t dehydrate fully: stop when the meat is leathery and pliable so the centers stay chewy after searing.
• Vent the oven: keeping the door slightly ajar speeds drying and improves texture.
• Boil leftover marinade if you want a glaze: bring to a rolling boil for 3 minutes to sanitize, then brush lightly on the beef during the last 15 seconds of searing.
• Cut with the grain before drying, then across the grain to serve—this yields that classic chewy-but-tender bite.
• Use Maui onions if you can: they’re mild and sweet, the perfect counterpoint to savory beef and spicy chili water.

Variations

• Smoky pipikaula: After drying, smoke at 180°F (82°C) with a small handful of kiawe or mesquite for 30–45 minutes, then sear.
• Air fryer finish: After drying, air fry at 425°F (220°C) for 2–3 minutes to char edges (watch closely), then slice.
• Extra-ginger marinade: Double the ginger for a brighter, spicier profile that pairs beautifully with the sweet onion.

Storage & Make-Ahead

Marinate the beef up to 24 hours ahead. Chili water keeps refrigerated up to 1 month. Dried (but not yet seared) beef can be refrigerated up to 3 days or frozen up to 2 months; thaw overnight in the refrigerator. Leftover cooked pipikaula keeps 3–4 days refrigerated—reheat briefly in a hot skillet to re-crisp the edges.

Nutrition (per serving)

Approximate for 1/4 of recipe using lean top round: 450 calories; 46 g protein; 14 g fat; 18 g carbohydrates; 980 mg sodium. Using boneless short rib increases calories to about 650 and fat to about 34 g. Values will vary with cut of beef, drying loss, and how much marinade is retained.