Shapta Recipe

Shapta, a fiery and flavorful Tibetan stir-fried meat dish, is the kind of meal that wakes up your taste buds and wraps you in warmth. Bursting with the bold flavors of garlic, onions, chilies, soy, and tender meat, Shapta is a true comfort food from the Himalayan highlands.

Served with steamed tingmo (Tibetan bread), rice, or thukpa noodles, it’s a popular home-style dish in Tibetan households — quick to make, full of personality, and endlessly adaptable.

Whether you're a spice lover or just looking to expand your culinary map, this dish is a perfect introduction to Tibetan cuisine.

🌟 What is Shapta?

“Shapta” (also spelled shabta or shaptra) literally translates to “meat” (sha) + “fried” (pta). It’s typically made with beef or pork, but you can use chicken or even tofu for a vegetarian twist. The dish is defined by its stir-fry method, use of bold spices, and its Tibetan roots — similar in style to Chinese or Himalayan stir-fries, but with its own punch.

🕒 Prep & Cook Time

1. Serves: 3–4

🛒 Ingredients

🔸 For the Stir-Fry:

1. 400g beef, pork, or chicken, thinly sliced (boneless)
2. 2 tbsp oil (vegetable, sunflower, or sesame)
3. 1 medium onion, sliced
4. 1–2 green chilies, slit or chopped
5. 1 red bell pepper, sliced
6. 1 green bell pepper, sliced
7. 1 tbsp garlic, finely chopped
8. 1 tbsp ginger, finely chopped
9. 2–3 dried red chilies (optional, for heat)
10. 2 tbsp soy sauce
11. 1 tbsp tomato ketchup or puree
12. ½ tsp black pepper
13. Salt to taste
14. Fresh coriander or spring onions for garnish

🧠 Optional Add-ins: Szechuan peppercorns, chili oil, or a dash of vinegar for tang.

👨‍🍳 How to Make Shapta

🔹 1. Prepare the Meat

1. Slice your meat thinly across the grain (easier to chew).
2. Optional: marinate with 1 tsp soy sauce, garlic, and pepper for 15 minutes for more flavor.

🔹 2. Heat & Sizzle

1. In a wok or skillet, heat oil on high flame.
2. Add dried red chilies, garlic, and ginger. Sauté until fragrant (30 seconds).

🔹 3. Cook the Meat

1. Add sliced meat and stir-fry over high heat until browned and cooked through.
2. This takes about 6–8 minutes depending on the meat type.
3. Remove and set aside if you want a crispier texture later.

🔹 4. Stir-Fry the Veggies

1. In the same pan, add onions and bell peppers.
2. Stir-fry for 3–4 minutes — keep them crisp-tender, not mushy.

🔹 5. Bring It All Together

1. Add cooked meat back into the pan.
2. Add soy sauce, tomato ketchup/puree, black pepper, and a pinch of salt.
3. Toss everything together for 2–3 minutes on high heat.
4. Taste and adjust seasoning or heat if needed.

🔹 6. Garnish & Serve

1. Garnish with chopped spring onions or coriander.
2. Serve hot with steamed rice, tingmo, roti, or even as a spicy side dish.

🔄 Variations & Substitutions

🗂️ Recipe Summary

1. Cuisine: Tibetan / Himalayan
2. Category: Main Course, Stir-Fry
3. Skill Level: Easy
4. Method: High-Heat Stir-Fry
5. Diet: Non-Vegetarian (Vegetarian-friendly with substitutions)

❤️ Final Thoughts: A Taste of the Himalayas

Shapta isn’t just a dish — it’s a reflection of Tibetan resilience, warmth, and spice. It’s fast, fiery, and full of soul. Whether you’re cooking up a weeknight dinner or exploring bold flavors from the mountains, this stir-fry won’t disappoint.

Ready in minutes, devoured in seconds — Shapta is Himalayan heat in a wok.

📸 Share Your Spice Game

Cooked Shapta at home? Tag your creation with #ShaptaVibes or #SpiceFromTibet. I’d love to see your take on this bold dish!

📌 Tags

#shapta #tibetancuisine #spicystirfry #beefshapta #chickenshapta #homemadetibetanfood #easyweeknightmeal #glutenfree