🇧🇹 Bhutanese Cuisine

Phaksha Paa

Dried Beef with Radish

Prep Time 30 min

Servings 4

Difficulty Medium

Calories 313 kcal

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.

Ingredients

300g dried beef strips
2 large white radishes, sliced
6 dried red chilies
2 tbsp butter
1 tsp Sichuan pepper
4 cloves garlic, sliced
1 medium onion, sliced
Salt to taste

Instructions

1 Soak dried beef in warm water for 15 minutes, drain and slice thinly.
2 Melt butter in a wok over medium-high heat. Add dried chilies and Sichuan pepper, fry 30 seconds.
3 Add onion and garlic, stir-fry until fragrant, about 2 minutes.
4 Add beef strips and cook for 5 minutes until edges are crispy.
5 Add radish slices, toss well, and cook covered for 8-10 minutes until radish is tender.
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.