Smoked Beef with Greens
Fire-smoked, dried beef cooked with wild leafy greens and bamboo shoots — prepared across several eastern Arunachali tribes including the Wancho and Tangsa.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | smoked beef |
| 1 bunch | mustard greens |
| 1 tablespoon | mustard oil |
| 1 medium | onion, sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 cups | water |
| — | salt to taste |
| — | black pepper to taste |
Instructions
- 1 Wash and chop the mustard greens into bite-sized pieces.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add sliced onions and sauté until they turn translucent.
- 4 Add minced garlic and ginger, sauté for another minute until fragrant.
- 5 Add the smoked beef pieces and stir-fry for 3-4 minutes.
- 6 Add the chopped mustard greens to the pan and mix well.
- 7 Pour in the water and bring to a boil.
- 8 Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the beef is tender and the greens are cooked.
- 9 Season with salt and black pepper to taste.
- 10 Serve hot with steamed rice.
Tips
For a more authentic flavor, use locally sourced smoked beef from Arunachal Pradesh.