I have been asked by several people for a Tibetan Food recipe called Beef Shapta. Unfortunately information on Beef Shapta is scanty but with what I have gathered I have put together this Recipe for Tibetan Beef Shapta. However, with very little to work from, and never having eaten this dish before, it is possible that some changes may have to be made. Hopefully, those of you who have eaten this dish will let me know how close my recipe is to what they remember. Regardless of this, my version of Tibetan Beef Shapta is well worth trying in its own right. I was unable to obtain Tibetan Yak cheese so I have substituted a fairly mild blue cheese.

beef-shapta-recipe

Ingredients for Tibetan Food – Beef Shapta

450gm Good quality Beef for frying, very thinly cut into 3cm squares
1 Tbsp Soy Sauce


1 Large Onion, roughly chopped
1 Tsp Dried Red Chillies, finely ground
1 Tsp Kopan Masala Garam Masala may be substituted
2.5cm Fresh Ginger, finely chopped
4 Garlic cloves, peeled and finely chopped
1 Tsp Szechuan Peppercorns, roughly ground
1 Tomato, roughly chopped
1 Tbsp Tomato Paste
2 Tbsp Blue Cheese
4 Red Chillies, finely sliced
2 Tbsp Vegetable oil
1 Cup Beef stock or water

Method


1. Place the beef in a glass mixing bowl and add the soy sauce. Mix well and leave for 1 hour.

2. Add the vegetable oil to a large wok and place over a high heat. When the oil is hot, add the ginger, garlic, ground chili, Szechuan pepper, tomato paste and Kopan Masala. Fry until the onion is slightly browned.

3. Add the beef and continue frying until the meat is cooked.

4. Add the chopped tomato and the blue cheese. Continue cooking until the cheese has melted.

5. Add the beef stock or water and the sliced chillies and cook for a further 2 minutes.

6. Remove from the heat and serve.

2 Responses to “Tibetan Food – Beef Shapta”

  1. My wife is of Tibetan decent and her parents refugees from the 1959 Coup. She just made Shapta last night. Its kind of a regional thing. Like Indian curry, depends on the region. Her family’s Shapta is made with Spinach, medicinal spice, beef (tradionally Yak, but try to get that state side), brewed soy, shallots. Served with Tibetan flat bread. Simple hearty dish. Her’s doesn’t have any cheese. But for cheese’s I seen used low salt goat cheese as suitable substitute to yak cheese.

  2. In a recent trip to Tibet, I had Shapta, which was delicious. My meal looked quite different than yours and was composed of yak, green peppers, and onions in a spicy sauce. I don’t know what the spices were, but the “hot” level was modest. I don’t know if this helps. I’d like to make it but have no clue on how to prepare it.

Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

© 2011 Cook Asian Food Suffusion theme by Sayontan Sinha