Entree: Northern Mariana Islands – Beef Tinala' Katne (Traditional Chamorro-style cured and dried beef, sliced and pan-fried until crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 7 hrs

Total 7 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) flank steak or sirloin, trimmed
- 2 tbsp (36 g) kosher salt
- 2 tsp (8 g) brown sugar
- 4 cloves (approx. 11/16 oz (20 g)) garlic, crushed
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) cane or white vinegar
- 1 tsp (5 g) cracked black pepper
- 1 tsp (2 g) ground annatto (achiote) or 1 tbsp (12 g) annatto paste for color
- 1 tbsp (15 ml) vegetable oil for frying
- 1/2 tsp (2.5 ml) liquid smoke (optional, for a smoked flavor)
- 1 bay leaf (optional)

Show original ingredient measurements

- 2 lb (900 g) flank steak or sirloin, trimmed
- 2 tbsp (36 g) kosher salt
- 2 tsp (8 g) brown sugar
- 4 cloves (approx. 20 g) garlic, crushed
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) cane or white vinegar
- 1 tsp (5 g) cracked black pepper
- 1 tsp (2 g) ground annatto (achiote) or 1 tbsp (12 g) annatto paste for color
- 1 tbsp (15 ml) vegetable oil for frying
- 1/2 tsp (2.5 ml) liquid smoke (optional, for a smoked flavor)
- 1 bay leaf (optional)

Instructions

1. Slice the beef across the grain into 1/4-inch (6 mm) thick strips or leave whole for curing and then slice thinly after drying. Place in a nonreactive dish.
2. In a small bowl mix kosher salt, brown sugar, crushed garlic, soy sauce, vinegar, cracked black pepper, annatto, and liquid smoke if using to make the cure.
3. Rub the cure evenly over the beef strips (or whole piece). Cover tightly and refrigerate for 12–24 hours to draw out moisture and allow flavor penetration. If using a whole piece, turn once during curing.
4. After curing, rinse the beef briefly under cold water to remove excess surface salt, then pat thoroughly dry with paper towels.
5. To dry traditionally: hang strips in a cool, well-ventilated place or use a low oven. For oven method, lay strips on a wire rack set over a baking sheet and dry at 175°F (80°C) for 3–6 hours until the meat is firm but not brittle. If you have a smoker, smoke gently at low heat until slightly firm.
6. When ready to serve, slice any whole dried pieces thinly against the grain. Heat vegetable oil in a skillet over medium-high heat.
7. Pan-fry the dried beef slices in batches for 1–3 minutes per side until browned and crisp at the edges. Drain on paper towels.
8. Serve hot with steamed rice and a squeeze of vinegar or fresh lime, or chop and add to rice and vegetables as a savory topping.