Monday, March 10, 2008

Kongpo Shaptak (Kongpo-style Browned Beef)

Serves: 4


  • 1 pound top round beef
  • 2 tablespoons oil
  • 1 large red onion, chopped roughly
  • One half teaspoon paprika
  • 2 cloves garlic, chopped
  • I (1-inch) piece ginger,
  • chopped one quarter teaspoon ground emmo (sichuan pepper, available at large grocery stores)
  • 1 tomato, chopped roughly
  • One and one half tablespoons churu (blue cheese), crumbled
  • 1 cup water
  • 2 jalapeno chilies, sliced thinly on diagonal

Cut the beef into thin slices about one eighth inch thick and one and one half to 2 inches square.

Heat the pan over high heat and add the oil. Fry the onion until brown with the paprika, garlic, ginger and emmo. Add the beef and stir-fry until cooked through. Add the tomato and the cheese, and cook until the cheese melts. Add the water and stir in the chilies, cooking for a few minutes more. Serve with bread or rice.

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