Tangy Tibetan Shaptra with Sichuan Peppercorns and Ginger
A Spicy Stir-Fried Delight
A classic Tibetan stir-fried meat dish infused with the bold flavors of Sichuan peppercorns and fresh ginger.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Marinade
For the Stir-Fry
For the Sauce
For Garnishing
Preparation
Marinating the Beef
Combine Ingredients
In a mixing bowl, combine beef slices with soy sauce, rice wine vinegar, cornstarch, sesame oil, minced ginger, and crushed Sichuan peppercorns.
Mix Well
Mix well to coat the beef evenly.
Marinate
Cover and let marinate for at least 30 minutes or overnight for best results.
For more intense flavor, marinate the meat overnight in the refrigerator.
Preparing the Vegetables
Heat Oil
Heat 1 tbsp vegetable oil in a large pan or wok over medium heat.
Saute Onions
Add sliced onions and saute until translucent.
Stir-Fry Peppers
Toss in the red and green bell peppers, stir-frying for another 5 minutes until slightly tender.
Do not overcook the vegetables; they should remain crisp.
Cooking Process
Stir-Fry Beef
In the same pan, heat remaining oil over high heat, add marinated beef along with minced garlic and julienned ginger, stir-fry quickly until beef browns.
Combine Ingredients
Return vegetables to the pan with the beef, add chili paste, toss to combine flavors.
Add Sauce
Pour the soy sauce mixture over the beef and vegetables, stir until everything is well-coated and heated through.
Plating & Serving
Tangy Tibetan Shaptra with Sichuan Peppercorns and Ginger
Tangy Tibetan Shaptra with Sichuan Peppercorns and Ginger
Serve Hot
Serve the Shaptra hot on a large platter, ensuring an even mix of beef and vegetables with the sauce evenly distributed.