High-Altitude Yak Meat Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A hearty Tibetan yak meat stew rich with root vegetables and aromatic spices, slow-cooked for tender depth of flavor. This Asian-inspired beef recipe, ready in about 90 minutes, pairs yak meat, cubed, vegetable oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb yak meat, cubed
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 medium carrots, peeled and chopped
• 1 cup daikon radish, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 4 cups water
• 2 tbsp soy sauce
• 1 tsp Tibetan chili powder or mild chili flakes
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 lb cubed yak meat and brown on all sides for 5-6 minutes until a deep crust forms.
2. Step 2: Add 1 diced medium onion, 3 minced garlic cloves, and 1 tablespoon grated ginger to the pot, stirring and sautéing for 3 minutes until fragrant and softened.
3. Step 3: Stir in 2 chopped medium carrots, 1 cup cubed daikon radish, and 2 cubed medium potatoes, coating vegetables in the aromatic base.
4. Step 4: Pour in 4 cups water, 2 tablespoons soy sauce, 1 teaspoon Tibetan chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer gently for 1 hour or until yak meat is tender and root vegetables are soft, stirring occasionally.
6. Step 6: Adjust seasoning as needed and serve hot with steamed rice or Tibetan bread.