Course: Main Course, Pupu, Side Dish, Snack
Author: Alana Kysar


  • Bowl
  • Gallon-Size Ziplock Bag or Baking Dish
  • Wire Rack
  • Rimmed Baking Sheet
  • Aluminum Foil
  • Skillet
  • Airtight Container


  • ½ Cup Soy Sauce Shoyu
  • 2 Tbsp. Rice Vinegar
  • 1 tsp. Sesame Oil
  • 1 tsp. Hawaiian Salt 'Alaea
  • 3 Tbsp. Sugar
  • 1 tsp. Freshly Ground Black Pepper
  • 1 Garlic Clove Peeled and Finely Minced / Grated
  • 1 Hawaiian Chili Pepper Nīoi - Crushed
  • lbs. Flank Steak Cut Into 2-Inch-Wide Strips
  • Neutral Oil For Frying


  • In a bowl, whisk the soy sauce, rice vinegar, sesame oil, salt, sugar, black pepper, garlic, and chili pepper together.
  • Place the meat in a gallon-size ziplock bag or a baking dish and pour the marinade over.
  • Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight.
  • Preheat the oven to 175°F.
  • Set a wire rack on a rimmed baking sheet lined with aluminum foil and set the strips of meat on the rack.
  • Bake until the meat has a chewy texture, similar to a jerky, about 5 hours. Store in an airtight container in the refrigerator for up to a week.
  • To serve, set a skillet over medium heat and add a teaspoon of neutral oil. Fry until the meat is heated through, 2 to 3 minutes on each side.
  • Cut into small pieces and serve warm.