Entree: China – Tibet – Shapta (Tibetan-style spicy stir-fried meat seasoned with chilies, aromatics, and soy)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (454 g) beef sirloin, thinly sliced
- 2 tbsp (30 ml) vegetable oil or yak butter
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 2 roma tomatoes, chopped — about 8 oz (225 g)
- 4 dried long red chilies, broken into pieces — about 8 g (0.3 oz)
- 2 cloves garlic, minced — about 6 g (0.2 oz)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) soy sauce
- 1/4 cup (60 ml) water or beef stock
- 1/2 tsp (1 g) ground Sichuan pepper or timur
- 2 scallions, sliced — about 1 oz (30 g)
- Salt to taste
- Fresh cilantro for garnish (optional)

Instructions

1. Pat the sliced beef dry and toss with 1 tbsp (15 ml) soy sauce and 1/4 tsp (0.5 g) ground Sichuan pepper; let sit 10 minutes.
2. Heat a large skillet or wok over high heat until very hot, add oil, then add dried chilies and fry briefly until fragrant (30–45 seconds) to toast; remove and set aside.
3. Add the onion to the hot pan and stir-fry 2–3 minutes until beginning to soften, then add ginger and garlic and stir 30–45 seconds more.
4. Add chopped tomatoes and remaining 1 tbsp (15 ml) soy sauce; cook 2–3 minutes until tomatoes begin to break down.
5. Return the toasted chilies to the pan, add the marinated beef in a single layer and stir-fry quickly 3–5 minutes until beef is browned but still tender.
6. Pour in 1/4 cup (60 ml) water or stock, simmer 1–2 minutes to meld flavors and adjust seasoning with salt and remaining ground Sichuan pepper.
7. Stir in scallions, remove from heat, garnish with cilantro if using, and serve immediately with steamed rice or tsampa.