Shapta

Step 1: On a separate board for raw meat, toss 16 oz yak meat or beef sirloin with 1 tbsp light soy sauce and 1 tsp cornflour. Leave in the fridge for 10 minutes while you prepare the vegetables.

Step 2: Heat a wok over a high heat until smoking, add half of 1 tbsp neutral oil and spread the meat in one layer. Sear for 1 minute without moving, then stir-fry for 30–60 seconds until browned outside. Lift out. Thin slices reach medium (145°F / 145 °F) almost at once; take them out at the first sign of no pink if you like them medium-rare (135°F).

Step 3: Add the remaining 1 tbsp neutral oil and stir-fry 1 onion over a high heat for 2 minutes until the edges catch.

Step 4: Add 3 garlic cloves, ⅓ oz fresh ginger, 3 green chillies, 1 tsp chilli flakes and ½ tsp ground Sichuan pepper (timur) and stir for 30 seconds until fragrant.

Step 5: Add 1 tomato, ½ tsp salt and 2 tbsp water and cook for 1–2 minutes until the tomato just softens into a light sauce.

Step 6: Return the meat with 2 spring onions and toss for 30 seconds to heat through. Don't cook it any longer: overcooking is the common mistake with lean yak or beef, and it turns tough and dry. Scatter with coriander and serve.