Sha Kam

Ingredients

• 10½ ozdried beefcut into long strips, rinsed and patted dry
• ⅔ ozdried red chiliesstems removed, split lengthwise, seeds shaken out for less heat
• 12⅓ ozPotatoespeeled, cut into long strips
• 1Onionthinly sliced
• 3 clovesGarlicfinely chopped
• 1 tbspGingerminced, for the marinade and the base (optional)
• 8¾ ozDaikon radishpeeled, cut into half-moons; alternative to the potatoes (optional)
• 2 tbspOilfor searing or added to the cooking liquid
• 1⅔ cupsWaterhot, as braising liquid
• Saltuse sparingly, the dried meat is already salted
• ½ cupara (grain liquor)as marinade and for deglazing (optional)
• 1 tbspButterstirred in at the end for gloss (optional)
• Ricesteamed, for serving (optional)

Method

1. Cut the dried beef into finger-length strips, rinse briefly under water, trim off any hard edges and pat dry.
2. If you like, toss the meat with ara, garlic and ginger and let it marinate for 30 minutes.
3. Peel the potatoes and cut them into long strips — or, instead, peel the daikon and cut it into half-moons. Stem the chilies and split them lengthwise, shaking out the seeds if you want less heat; slice the onion thinly.
4. Heat the oil in a pot and cook the onion until translucent, then add the garlic and ginger for a moment. Sear the meat over high heat and deglaze with the marinade. Without the marinade, simmer the meat instead with about half the hot water (roughly 200 ml) and salt, covered, for 15 minutes over medium heat.
5. Pour in the hot water — the full 400 ml if you seared the meat, the remaining 200 ml if you simmered it — then add the potato strips or the daikon, cover and braise for 10 to 15 minutes, until the vegetables are soft and the meat is chewy-tender.
6. Add the chilies, turn the heat down and let everything simmer uncovered until the sauce clings to the meat; add a splash of water if it gets too dry.
7. Season sparingly with salt — the dried meat brings plenty of its own. Stir in the butter at the end if you like, fold everything together gently and serve Sha Kam hot with steamed rice.
8. A glass of warm ara goes alongside.

Tips and variations

Potato strips and daikon half-moons are equally good choices — the daikon stays milder and juicier, while the potatoes thicken the sauce a little. Fresh green chilies work in place of the dried red ones; you can bind the sauce with a little cornstarch slurry, or round it off with a spoonful of butter for gloss. No dried beef on hand? Sear fresh beef hard and braise it for 2 to 4 hours in stock — sometimes with red wine, tomato paste and soy sauce — either on the stove or in the oven at 150 °C. Serve over steamed rice, with warm ara on the side.