Entree: Bhutan – Shakam Paa (Stir-fried dried beef with chilies, aromatics, and simple seasonings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 8 oz (225 g) dried beef (shakam), trimmed and cut into 1/8–1/4-inch (3–6 mm) strips
- 2 tbsp (30 ml) vegetable oil
- 2 medium shallots, thinly sliced (about 3 oz / 85 g)
- 3 cloves garlic, minced
- 1 inch (25 g) fresh ginger, peeled and julienned
- 6–8 dried red chilies, stems removed and torn into pieces (or 2 tbsp / 30 ml crushed dried chili flakes)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) rice vinegar
- 1/2 tsp (2 g) sugar
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) toasted sesame oil (optional)
- Salt to taste
- Fresh cilantro leaves for garnish

Instructions

1. If the dried beef is very tough, briefly rinse and soak in warm water for 10–15 minutes to soften slightly, then drain and pat dry. Cut into thin strips if not already sliced.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced shallots and stir-fry 2–3 minutes until softened and beginning to brown.
3. Add the garlic, ginger, and dried red chilies. Stir-fry 1 minute until fragrant, taking care not to burn the garlic.
4. Add the dried beef strips and increase heat to high. Stir-fry 3–5 minutes until the beef warms through and begins to crisp at the edges.
5. Stir together the soy sauce, rice vinegar, sugar, and water, then pour over the beef. Toss quickly to coat and allow the liquid to reduce slightly, 1–2 minutes.
6. Drizzle with toasted sesame oil if using, taste and adjust salt as needed. Remove from heat.
7. Transfer to a serving plate, garnish with fresh cilantro leaves, and serve immediately with steamed red or white rice.