Yak Meat Stew

Ingredients

• Yak meat (or beef) 600g, cubed
• Potatoes 400g, cut into large chunks
• Carrots 200g, cut into chunks
• Onion 1, quartered
• Ginger 20g, sliced
• Garlic 5 cloves
• Dried chili 3
• Sichuan peppercorns 1 tsp
• Star anise 2
• Soy sauce 20ml
• Salt to taste
• Cilantro for garnish

Cooking Steps

1. 1. Cut yak meat into 4cm square pieces. Blanch in boiling water for 5 minutes to remove blood. Drain and rinse.
2. 2. Heat oil in a heavy pan. Fry the yak meat cubes on all sides until browned. This takes approximately 8 minutes.
3. 3. Add ginger, garlic, onion, dried chili pepper, star anise, and Sichuan peppercorns. Sauté for 2 minutes until fragrant.
4. 4. Add soy sauce and enough water to cover the meat. Bring to a boil, then reduce to a simmer.
5. 5. Cover and cook for 90 minutes. Add potato and carrot cubes and continue cooking for 30 minutes.
6. 6. Season with salt, garnish with coriander, and serve in a deep bowl with rice or naan.

Cultural Tips

Stewed yak meat is a staple food among Tibetan communities in Qinghai. Traditionally, it is cooked in large pots over yak dung fire, burning slowly and evenly. The stew is often cooked in large batches and shared with neighbors and family, embodying the communal spirit of highland life.