Thinly sliced sun-dried beef stir-fried with white radish, dried red chilies, and a whisper of Sichuan pepper, delivering earthy heat and satisfying chew.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Soak dried beef in warm water for 15 minutes, drain and slice thinly.
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2
Melt butter in a wok over medium-high heat. Add dried chilies and Sichuan pepper, fry 30 seconds.
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3
Add onion and garlic, stir-fry until fragrant, about 2 minutes.
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4
Add beef strips and cook for 5 minutes until edges are crispy.
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5
Add radish slices, toss well, and cook covered for 8-10 minutes until radish is tender.
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6
Season with salt and serve hot with red rice.
Did You Know?
Bhutanese traditionally dry meat on rooftops during winter, using the high-altitude sun and cold wind as natural preservatives.
Chef's Notes
Equipment Tips
- wok
- cutting board
- sharp knife
Garnishing
sliced green chilies
Accompaniments
The Story Behind Phaksha Paa
Drying meat has been essential in Bhutan for centuries due to the mountainous terrain and harsh winters. Phaksha Paa showcases the Bhutanese talent for transforming preserved ingredients into vibrant, flavorful dishes using chilies and local radish.
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