Pipikaula Poke Recipe | Hawaiian Dried Beef Poke
The first time I tasted pipikaula poke at a backyard party on Oahu, I expected raw fish and got something far better. Chewy, salty, smoky beef tossed with sweet Maui onion and seaweed, eaten with my fingers over a paper plate of rice. No raw fish anywhere. That is the thing people get wrong about this dish.
The beef is salted and dried, never served raw, which makes it the perfect poke for anyone nervous about ahi. I have made it dozens of times since, and by the end of this you will know exactly what pipikaula poke is, how to dry the beef at home, where to buy it if you would rather not, and how to season it so it tastes like a plate lunch counter in Hilo. Jump to recipe if you are ready to cook.
Pipikaula Poke Recipe
Equipment
- Mixing Bowls
- Dehydrator or oven with a wire rack and tray
- Sharp knife and cutting board
- Tongs
Ingredients
- 2 lbs flank steak or flanken cut short ribs
- 1/2 cup low sodium shoyu soy sauce
- 2 tbsp brown sugar
- 1 tbsp Hawaiian sea salt alaea or coarse sea salt
- 4 cloves garlic grated
- 1 inch fresh ginger grated
- 1 tbsp sesame oil
- 1 tsp red chili flakes
- 1 lb prepared pipikaula sliced thin against the grain
- 1/4 cup sweet Maui onion thinly sliced
- 2 green onions sliced
- 1/2 cup fresh ogo seaweed chopped (optional)
- 1 tbsp inamona roasted ground kukui nut (optional)
- 1 to 2 tbsp sesame oil
- 1 tbsp shoyu to taste
- 1 tsp toasted sesame seeds
- Chili flakes to taste
Instructions
- Whisk together all the pipikaula marinade ingredients. Add the beef, coat well, cover, and marinate in the fridge overnight.
- Remove the beef and pat off excess marinade. Dry in a dehydrator at 160 degrees Fahrenheit for 6 to 8 hours, or in a low oven with the door cracked open for 4 to 6 hours, until firm and leathery but still slightly pliable.
- Optional but recommended: sear or broil the dried beef briefly to crisp the edges, then let it cool.
- Slice the cooled pipikaula thin, cutting against the grain into bite size pieces.
- In a bowl, combine the sliced beef with onion, green onion, ogo, sesame oil, shoyu, sesame seeds, inamona, and chili flakes.
- Toss gently, taste, and adjust the salt and heat. Let it rest 15 minutes before serving at room temperature.
Notes
- Dry the beef until it bends without snapping. Brittle beef means you went too far.
- Taste before adding salt. Drying concentrates the seasoning already in the meat.
- Always slice against the grain so every piece stays tender, not stringy.
- Rest the finished poke for 15 minutes so the oil and onion mellow into the beef.
- A quick broil after drying adds a charred edge that makes the whole bowl taste like Helena’s.
How to Make Pipikaula Poke (Step by Step)
Step 1: Marinate and Dry the Pipikaula
Start with flank steak or flanken cut short ribs. Whisk together shoyu, a little brown sugar, grated garlic, ginger, sesame oil, Hawaiian salt, and chili flakes, then marinate the beef overnight in the fridge. This is where the bold umami base is built.
The next day, dry it. A dehydrator at 160 degrees Fahrenheit for six to eight hours is the easy route. No dehydrator? Set your oven to its lowest setting, prop the door open a crack, lay the beef on a rack over a tray, and let it dry for four to six hours until firm but still slightly pliable. You want it leathery, not brittle. For extra flavor, give it a quick sear or broil afterward to crisp the edges.
Step 2: Slice the Beef
Let the beef rest until cool, then slice against the grain into thin strips or small bite size pieces. Cutting against the grain keeps every piece chewable instead of stringy. This is the step most rushed cooks skip, and it changes everything.
Step 3: Toss with Poke Seasonings
In a bowl, combine the sliced pipikaula with thin sliced sweet Maui onion, chopped green onion, and ogo seaweed. Add sesame oil, a touch more shoyu if needed, toasted sesame seeds, and inamona if you have it. Toss gently, taste, and adjust. Let it sit fifteen minutes so the flavors marry before serving.
Never thought a beef-based poke could taste this incredible! This Pipikaula Poke Recipe delivered the perfect balance of smoky, savory, and fresh island flavors definitely making it again.
The Pipikaula Poke Recipe was such a unique and delicious surprise! The smoky beef, fresh seasonings, and authentic Hawaiian flavors came together perfectly in every bite.
This Pipikaula Poke Recipe brought something completely different to the table! The chewy, flavorful beef and classic poke seasonings created an unforgettable dish that everyone loved.
I served this Pipikaula Poke Recipe at a family gathering, and it disappeared in minutes! The bold Hawaiian flavors and tender dried beef made it a standout dish.
The Pipikaula Poke Recipe was a refreshing change from traditional poke bowls! The smoky dried beef added so much character, and the flavors tasted wonderfully authentic.
What I loved most about this Pipikaula Poke Recipe was how simple ingredients created such big flavor! Every bite had the perfect mix of savory beef, fresh onion, and island-style goodness.
The Pipikaula Poke Recipe was packed with flavor and incredibly easy to follow. A delicious Hawaiian-inspired dish I’ll definitely make again!
The perfect recipe for a crowd! The smoky, savory flavor is top-tier, and it’s a brilliant way to enjoy authentic Hawaiian poke without the raw fish.
A fantastic and easy-to-follow recipe! Cutting the beef against the grain kept it perfectly tender, and the rich sesame-ogo seasoning is absolutely elite.
Absolutely loved this! The step-by-step drying guide was spot on, and the bold, smoky flavors tasted exactly like a genuine Hawaiian backyard party.