Main Course · Dinner · Asian · Tibetan ·

Tangy Tibetan Shaptra with Sichuan Peppercorns and Ginger

Name: Tangy Tibetan Shaptra with Sichuan Peppercorns and Ginger
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g beef sirloin, thinly sliced; 2 tbsp soy sauce; 1 tbsp rice wine vinegar; 2 tsp cornstarch; 1 tbsp sesame oil; 1 tbsp ginger, minced; 1 tsp Sichuan peppercorns, crushed; 3 tbsp vegetable oil; 1 large onion, thinly sliced; 1 red bell pepper, julienned; 1 green bell pepper, julienned; 3 cloves garlic, minced; 1 tbsp ginger, julienned; 2 tsp chili paste; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tsp rice vinegar; 2 green onions, sliced; 1 tsp sesame seeds

A classic Tibetan stir-fried meat dish infused with the bold flavors of Sichuan peppercorns and fresh ginger.

4.6(153 reviews)

·By Ethan Brooks·August 16, 2025

Tangy Tibetan Shaptra with Sichuan Peppercorns and Ginger — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Marinade

For the Stir-Fry

For the Sauce

For Garnishing

Nutrition

Per serving

Calories: 460 kcal
Protein: 29.1 g
Carbs: 13.7 g
Fat: 32.7 g
Fiber: 2.3 g

Whole recipe

Total

Calories: 1838 kcal
Protein: 116.4 g
Carbs: 54.6 g
Fat: 130.6 g
Fiber: 9.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g beef sirloin thinly sliced	1110	106	0	73.5	0
2 tbsp soy sauce	20	2	2	0	0
1 tbsp rice wine vinegar	3	0	0.1	0	0
2 tsp cornstarch	20	0	5	0	0
1 tbsp sesame oil	120	0	0	14	0
1 tbsp ginger minced	5	0	1	0	0.2
1 tsp Sichuan peppercorns crushed	5	0.2	1	0.3	0.4
3 tbsp vegetable oil	360	0	0	40.5	0
1 large onion thinly sliced	60	1.7	14	0.1	2
1 red bell pepper julienned	37	1.2	9	0.4	2.5
1 green bell pepper julienned	25	0.8	6	0.2	2
3 cloves garlic minced	13	0.6	3	0.1	0.2
1 tbsp ginger julienned	5	0	1	0	0.2
2 tsp chili paste	10	0.5	1.5	0	0.5
2 tbsp soy sauce	20	2	2	0	0
1 tbsp oyster sauce	9	0.2	2	0	0
1 tsp sugar	16	0	4	0	0
1 tsp rice vinegar	2	0	0.1	0	0
2 green onions sliced	10	0.6	2.2	0.1	0.8
1 tsp sesame seeds	18	0.6	0.7	1.5	0.3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Beef

1
Combine Ingredients
In a mixing bowl, combine beef slices with soy sauce, rice wine vinegar, cornstarch, sesame oil, minced ginger, and crushed Sichuan peppercorns.
2
Mix Well
Mix well to coat the beef evenly.
3
Marinate
Cover and let marinate for at least 30 minutes or overnight for best results.
Tip: For more intense flavor, marinate the meat overnight in the refrigerator.

Preparing the Vegetables

1
Heat Oil
Heat 1 tbsp vegetable oil in a large pan or wok over medium heat.
2
Saute Onions
Add sliced onions and saute until translucent.
3
Stir-Fry Peppers
Toss in the red and green bell peppers, stir-frying for another 5 minutes until slightly tender.
Tip: Do not overcook the vegetables; they should remain crisp.

How to Make Tangy Tibetan Shaptra with Sichuan Peppercorns and Ginger

Total time: 1 h 33 min · Yields 4 servings

1
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.
2
Combine Ingredients
Return vegetables to the pan with the beef, add chili paste, toss to combine flavors.
3
Add Sauce
Pour the soy sauce mixture over the beef and vegetables, stir until everything is well-coated and heated through.