Shap Tra is a Tibetan delicacies meal of stir-fried meat tossed with ginger herb and fresh red chili. Since it is delicious and so simple, every Tibetan household makes some variation of shaptra — stir-fried meat. Nomads would be most likely to have yak, while gardeners in central Tibet would consume more beef, goat and mutton, mainly since they had more accessibility to these farm animals. These days, shaptra is most typically made from yak, beef, pork, or mutton. In spite of the popular misunderstanding that Tibetans are mainly vegan, in fact they love to consume meat.
- Put the beef in a mixing bowl and include the soy sauce.
- Put together properly and leave behind for 1 hr.
- Include the veggie oil to a big wok and put over a high heat.
- As soon as the oil is hot, include the ginger, garlic, ground chili, Szechuan pepper, tomato paste plus Kopan Masala.
- Pan fry up until the onion is a little browned.
- Include the beef and keep on frying up until the meat is cooked.
- Include the sliced tomato and the blue cheese.
- Keep on cooking till the cheese has melted.
- Include the beef stock or water and the chopped chillies and cook for an additionally 2 mins.
- Take out from the heat and serve.