Can I make this dish spicier?
Yes, you can increase the amount of chili garlic sauce or add a pinch of red pepper flakes with the garlic and ginger.
LUNCH
Tibetan Phing Sha: Glass Noodle and Potato Stir-fry with Beef
This hearty Tibetan Phing Sha recipe features tender beef, slippery glass noodles, and soft potatoes stir-fried in a savory sauce. It's a comforting and flavorful dish perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Soak the glass noodles in hot water for 10 minutes, then drain and set aside.
02
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and stir-fry for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
03
Add the sliced onion to the same skillet and cook for 3 minutes until softened. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
04
Stir in the cubed potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
05
Return the beef to the skillet. Add the soy sauce, chili garlic sauce, and beef broth. Bring the mixture to a simmer.
06
Add the drained glass noodles to the skillet, tossing gently to combine all ingredients. Cook for 3-5 minutes, or until the noodles are tender and have absorbed most of the liquid.
07
Remove from heat, garnish with fresh chopped cilantro, and serve immediately.
About This Recipe
This hearty Tibetan Phing Sha recipe features tender beef, slippery glass noodles, and soft potatoes stir-fried in a savory sauce. It's a comforting and flavorful dish perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the beef in 1 tablespoon of soy sauce and 1 teaspoon of cornstarch for 15 minutes before stir-frying. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the simmering sauce in step 5.
Easy Substitutions
Chicken or pork can be used instead of beef. Sweet potatoes can replace regular potatoes for a slightly different flavor profile. For a vegetarian version, use firm tofu or mushrooms and vegetable broth.
Storage & Reheating
Store leftover Phing Sha in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the noodles.
Serving Suggestions
Serve Tibetan Phing Sha hot as a standalone lunch or light dinner. It pairs well with a side of steamed greens or a simple cucumber salad. For an authentic experience, enjoy it with a cup of traditional Tibetan butter tea.
Common Mistakes
Overcooking the glass noodles can make them mushy; soak them just until pliable. Not slicing the beef thinly enough can result in tough meat; slice against the grain for tenderness. Undercooking the potatoes will leave them hard; ensure they are tender before adding the noodles. Over-salting can occur if not careful with soy sauce; taste and adjust seasoning as you go. Not draining the noodles properly can make the dish watery.
Frequently Asked Questions
What kind of glass noodles should I use?
Look for mung bean vermicelli or sweet potato glass noodles, which are commonly used in Asian stir-fries and have a good chewy texture.
Can I prepare this dish ahead of time?
While best served fresh, you can prepare the beef and vegetables ahead of time and store them separately. Cook the noodles and combine everything just before serving for optimal texture.
Is this dish gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce and check that your beef broth is also gluten-free.
MORE TO KNOW
Phing Sha is a staple in Tibetan cuisine, often enjoyed for its hearty and warming qualities. The combination of glass noodles, which become wonderfully translucent and chewy, with the earthy potatoes and savory beef, creates a satisfying texture and flavor experience. The chili garlic sauce adds a customizable kick, making it adaptable to various spice preferences. This dish is not only delicious but also provides a balanced meal with protein, carbohydrates, and vegetables.
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