Shapta Recipe
Recipe information
Make Shapta in just 45m. Shapta is a traditional stir fry dish that originated in Tibet. It includes red onion, garlic, Tibetan peppercorn, and chili. Served with a side of Tingmo (steamed bun), this dish brings back memories of my favorite Tibetan restaurant 'Yang Ling' in Kathmandu.
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Ingredients
Shapta — Main ingredients
Tingmo side
Shapta method
1. Toast peppercorns
Toast Tibetan peppercorns in a dry skillet over medium heat until fragrant, then crush coarsely in a mortar and pestle.
2. Prepare beef
Thinly slice the beef sirloin against the grain and set aside.
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. 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. Flavor base with pepper and chili
Add the crushed Tibetan peppercorns and red chilies; stir-fry for about 30 seconds to release aroma.
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. Add broth and sweetness
Pour in beef broth and sprinkle sugar; simmer briefly so the sauce reduces slightly and glazes the beef.
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. Finish with sesame
Remove from heat and drizzle sesame oil over the shapta; toss to combine.
11. Prepare Tingmo
Steam Tingmo buns in a steamer until puffed and tender, about 8-12 minutes.
12. Serve
Plate the shapta and arrange Tingmo buns on the side. Garnish with extra peppercorns or sliced chilies if desired.
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