Shapta Recipe

Shapta method

1. 1

   Toast peppercorns

   Toast Tibetan peppercorns in a dry skillet over medium heat until fragrant, then crush coarsely in a mortar and pestle.

2. 2

   Prepare beef

   Thinly slice the beef sirloin against the grain and set aside.

3. 3

   Prep aromatics

   Slice the red onion and mince the garlic; set aside for quick access.

4. 4

   Sear beef

   Heat 1 tablespoon oil in a wok over high heat. Add half the beef slices and sear quickly until browned. Remove and set aside.

5. 5

   Cook onions and garlic

   In the same wok, add the remaining oil, then add onion and garlic. Stir-fry until the onion is translucent and aromatic.

6. 6

   Flavor base with pepper and chili

   Add the crushed Tibetan peppercorns and red chilies; stir-fry for about 30 seconds to release aroma.

7. 7

   Combine beef with sauces

   Return the browned beef to the wok. Add soy sauce and oyster sauce; toss until the meat is well coated.

8. 8

   Add broth and sweetness

   Pour in beef broth and sprinkle sugar; simmer briefly so the sauce reduces slightly and glazes the beef.

9. 9

   Adjust and finish

   Taste and adjust with a touch more soy if desired; cook a few more seconds until beef is tender and glossy.

10. 10

    Finish with sesame

    Remove from heat and drizzle sesame oil over the shapta; toss to combine.

11. 11

    Prepare Tingmo

    Steam Tingmo buns in a steamer until puffed and tender, about 8-12 minutes.

12. 12

    Serve

    Plate the shapta and arrange Tingmo buns on the side. Garnish with extra peppercorns or sliced chilies if desired.