Beef (or Venison) Tapa

Name: Beef (or Venison) Tapa
Yield: Serves 4 to 6
Cuisine: Philippines
Ingredients: 2 tablespoons minced garlic; 2 pounds flank steak (or venison); ½ cup soy sauce; ⅓ cup kalamansi or regular lime juice; 1 cup rice vinegar; 1½ cups Shaoxing [Chinese rice wine]; Canola oil, for pan-frying; ¼ cup sugar

Preparation info

Serves
4 to 6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Ingredients

2 pounds flank steak (or venison)

Asia
Philippines
Main course
South East Asia

Method

Place the steak in the freezer for about an hour to firm it up and make slicing easier. Slice with a sharp knife ¼-inch thick along the grain.
In a large nonreactive bowl, combine all the marinade ingredients. Add the meat and marinate in the refrigerator for at least 1 hour or overnight, turning the meat occasionally.
Remove the beef from the marinad