Beef (or Venison) Tapa

Preparation info
  • Serves

    4 to 6

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About


    • 2 pounds flank steak (or venison)


    1. 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.
    2. 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.
    3. Remove the beef from the marinad