Entree: Bhutan – Central Culinary Region – Goep (Spicy Bhutanese shredded beef stir-fry flavored with chilies, garlic, and local cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) beef flank or brisket, trimmed and thinly sliced against the grain
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4–6 medium green chilies, sliced into rings (about 4 oz / 115 g)
- 4 cloves garlic, minced (about 0.7 oz / 20 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (6 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 oz (115 g) fresh Bhutanese cheese or farmer's cheese (datshi substitute), crumbled
- 2 tbsp (30 ml) water or beef broth
- 2 tbsp (30 ml) soy sauce (optional, for depth)
- 2 scallions, sliced for garnish (about 0.7 oz / 20 g)

Instructions

1. Pat the beef dry and thinly slice it against the grain. Heat vegetable oil and butter in a large skillet or wok over medium-high heat until shimmering.
2. Add the sliced onion and sauté until translucent and beginning to brown, about 5 minutes. Stir in garlic, ginger, turmeric, coriander, and cumin; cook for 1 minute until fragrant.
3. Add the sliced beef in a single layer and sear without moving for 1–2 minutes, then stir-fry until browned and nearly cooked through, about 4–6 minutes depending on thickness.
4. Stir in the sliced chilies, salt, pepper, and soy sauce if using. Add 2 tablespoons water or broth, reduce heat to medium, and toss to combine so the spices coat the meat.
5. When the beef is fully cooked, reduce heat to low and fold in the crumbled cheese until it softens and creates a slightly creamy coating, about 1–2 minutes. Taste and adjust seasoning.
6. Garnish with sliced scallions and serve hot with steamed rice, red rice, or a flatbread typical to the region.