Shapta Recipe
Shapta is a Tibetan beef stir-fry dish typically made with thinly sliced beef sirloin and flavored with various spices and sauces. This version often includes the unique flavor of toasted Tibetan peppercorns and is served alongside steamed buns called Tingmo, offering a contrast of textures. Here's how to make it at home.
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Ingredients
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Shapta — Main ingredients
Tingmo side
Method
Shapta method
Toast peppercorns
Toast Tibetan peppercorns in a dry skillet over medium heat until fragrant, then crush coarsely in a mortar and pestle.
Prepare beef
Thinly slice the beef sirloin against the grain and set aside.
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.
Flavor base with pepper and chili
Add the crushed Tibetan peppercorns and red chilies; stir-fry for about 30 seconds to release aroma.
Combine beef with sauces
Return the browned beef to the wok. Add soy sauce and oyster sauce; toss until the meat is well coated.
Add broth and sweetness
Pour in beef broth and sprinkle sugar; simmer briefly so the sauce reduces slightly and glazes the beef.
Adjust and finish
Taste and adjust with a touch more soy if desired; cook a few more seconds until beef is tender and glossy.
Finish with sesame
Remove from heat and drizzle sesame oil over the shapta; toss to combine.
Prepare Tingmo
Steam Tingmo buns in a steamer until puffed and tender, about 8-12 minutes.
Serve
Plate the shapta and arrange Tingmo buns on the side. Garnish with extra peppercorns or sliced chilies if desired.