Smoky strips of dried beef stir-fried with an abundance of dried red chilies until the meat is crispy-edged and intensely flavorful.
Instructions
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1
Soak dried beef in warm water for 15 minutes. Drain and slice into thin strips.
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2
Heat oil in a wok over high heat. Add dried chilies and Sichuan pepper, stir 30 seconds.
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3
Add garlic and onion, stir-fry for 2 minutes.
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4
Add beef strips and stir-fry for 8-10 minutes until edges become crispy.
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5
Season with salt and toss well.
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6
Serve hot with red rice.
Did You Know?
The level of spiciness in Sikam Paa varies by household, but most Bhutanese families would consider ten dried chilies a moderate amount.
The Story Behind Sikam Paa
Sikam Paa represents the essence of Bhutanese mountain cooking: dried meat, fierce chilies, and simple technique. The dish evolved from the practical need to preserve protein at high altitudes and has remained a staple for generations of Bhutanese families.
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