📝 About This Recipe
Olarig is a soul-warming delicacy from the high altitudes of Tibet, offering a bold and rustic take on raw beef that is both primal and sophisticated. This dish features lean, hand-minced beef combined with the numbing heat of Sichuan peppercorns and the earthy warmth of Tibetan 'Emma' spice. It is a celebratory dish traditionally enjoyed during the Losar festival, prized for its ability to provide energy and heat in the thin mountain air.
🥗 Ingredients
The Beef
- 500 grams Lean Beef Tenderloin or Top Round (high-quality, pasture-raised, and very fresh)
The Spice Paste
- 1 tablespoon Tibetan Peppercorns (Emma) or Sichuan Peppercorns (toasted and finely ground)
- 2 teaspoons Dried Red Chili Flakes (adjust for desired heat level)
- 1 tablespoon Fresh Ginger (peeled and grated into a fine paste)
- 3 cloves Garlic (minced into a paste with a pinch of salt)
- 1 teaspoon Salt (preferably Himalayan pink salt)
Aromatics and Binding
- 3 pieces Scallions (white and light green parts only, finely minced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Toasted Sesame Oil (for a nutty depth)
- 1 teaspoon Light Soy Sauce (optional, for umami balance)
For Garnish
- 2 pieces Radish (thinly sliced into matchsticks for crunch)
- 1 teaspoon Toasted Sesame Seeds (for texture)
👨🍳 Instructions
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1
Place the beef in the freezer for 20-30 minutes before starting. This firms up the muscle fibers, making it much easier to achieve a clean, precise mince.
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2
While the beef chills, toast the Emma or Sichuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant. Grind them into a fine powder using a mortar and pestle.
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3
In a small bowl, combine the ground peppercorns, chili flakes, grated ginger, garlic paste, and salt. Mix thoroughly to create a concentrated spice base.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, trim away any silver skin, fat, or gristle. The meat must be perfectly lean.
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5
Slice the beef against the grain into thin 1/8-inch sheets, then into matchsticks, and finally into a very fine dice.
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6
Using a heavy knife or a cleaver, lightly pulse-chop the diced beef. You want a texture that is minced but still has 'bite'—avoid turning it into a paste.
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7
Transfer the minced beef to a chilled stainless steel or glass mixing bowl.
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8
Add the prepared spice paste to the beef. Using a spoon or gloved hands, fold the spices into the meat until the color is uniform.
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9
Drizzle in the toasted sesame oil and soy sauce, then add the minced scallions and half of the cilantro.
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10
Mix gently but thoroughly for about 1 minute. The friction and salt will slightly change the texture of the beef, making it velvety.
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11
Taste a small amount and adjust salt or chili if necessary. The flavor should be bold, numbing, and savory.
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12
To serve, mold the Olarig into a mound on a chilled plate or use a ring mold for a more contemporary presentation.
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13
Garnish with the remaining cilantro, radish matchsticks, and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Always source your beef from a trusted butcher and inform them you are eating it raw; freshness is paramount for safety and flavor. Avoid using a food processor for the meat; the heat from the blades can discolor the beef and destroy the delicate texture. If you cannot find Tibetan Emma, high-quality Sichuan peppercorns provide the essential 'ma' (numbing) sensation that defines this dish. Keep all your equipment—bowl, knife, and plates—chilled throughout the process to maintain the beef's vibrant red color. Serve immediately after mixing; the salt will eventually draw moisture out of the meat if left to sit for too long.
🍽️ Serving Suggestions
Serve with warm, freshly baked Tibetan Tingmo (steamed buns) to scoop up the savory meat. Pair with a cup of traditional butter tea (Po Cha) for an authentic Himalayan experience. Accompany with a side of pickled labu (daikon radish) to provide a bright, acidic contrast to the rich beef. A crisp, cold lager or a dry Riesling cuts through the spice and fat beautifully. For a complete meal, serve alongside a hot bowl of Thukpa (noodle soup).