Name: Beef Shaptak (Beef Stir-Fry)
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 500 g (1 lb 2 oz) rump or sirloin steak or topside of beef, sliced into long, thin strips; 1 Chinese (napa) cabbage, about 500 g (1 lb 2 oz); 2 spring onions (scallions), washed and thinly sliced, including green tips; 1 red onion, thinly sliced; 2 dried red chillies; 3 tablespoons cooking oil; 1 tablespoon sesame oil; ½ teaspoon crushed Sichuan peppercorns (yerma); 4 cm (1½ inch) piece of ginger, washed but not peeled, thinly sliced; 1 tablespoon light soy sauce; 2 fresh green chillies, thinly sliced; 2 large garlic cloves, thinly sliced; 1½ teaspoons salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Shaptak means fried meat, and this dish is all about the meat. Traditionally, yak meat would be used, but beef makes a good substitute – and since we’re substituting already, do go for chicken if you prefer. Shaptak is widely enjoyed all over Tibet and there are many variations, so feel free to play around with the veg: we’ve gone for Chinese (napa) cabbage, but peppers (capsicums) make a great pairing too, and are more colourful. If you like celery, that has a good texture an