Entree: Bhutan – Central Culinary Region – Shakam Paa (Shredded sun-dried beef quickly braised and stir-fried with chilies and root vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 25 min

Total 55 min

Ingredients

- 12 oz (340 g) sun-dried beef (shakam), trimmed and cut into 1–2 in (2.5–5 cm) pieces
- 2 tbsp (30 ml) mustard oil
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, finely chopped
- 6 dried red chilies, stems removed and torn into pieces (about 12 g)
- 8 oz (225 g) daikon or white radish, peeled and cut into 1/2 in (1 cm) pieces
- 2 scallions, thinly sliced (about 20 g)
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2 g) ground Sichuan peppercorns or black pepper
- 1/2 cup (120 ml) water (for braising)
- 1 tbsp (15 ml) soy sauce or light rock salt to taste
- 1 tbsp (15 ml) toasted sesame oil (optional)
- 1 tbsp (9 g) toasted sesame seeds (optional)

Instructions

1. Rinse the dried beef under cold water to remove surface salt. Place in a pot, cover with water, bring to a simmer and cook gently 20–30 minutes until slightly softened; drain and reserve 1/2 cup (120 ml) of the cooking liquid.
2. When cool enough to handle, shred or thinly slice the beef into bite-sized pieces (total usable weight should remain about 12 oz/340 g).
3. Heat the mustard oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the dried chili pieces and toast 20–30 seconds until fragrant, being careful not to burn.
4. Add the sliced onion, garlic, and ginger and stir-fry 2–3 minutes until the onion softens and becomes translucent.
5. Add the shredded beef, turmeric, and pepper; stir to combine and fry 2–3 minutes to brown the meat slightly.
6. Add the radish pieces and 1/2 cup (120 ml) reserved cooking liquid (or water); reduce heat to medium, cover, and simmer 6–8 minutes until the radish is tender and flavors meld.
7. Uncover, add soy sauce or adjust salt to taste, and increase heat to cook off excess liquid until the mixture is glossy and slightly dry, about 2–3 minutes.
8. Stir in scallions and sesame oil (if using). Sprinkle with toasted sesame seeds and serve hot with steamed rice or buckwheat flatbread.