Ingredients

Protein & Base

• 1.5 lbs yak meat (or bison/beef), thinly sliced
• 2 tbsp yak butter (or grass-fed butter)
• 1 large shallot, finely sliced
• 1 tbsp fresh ginger, grated

Signature Flavor Profile

• 6 cloves black garlic, mashed into paste
• 1 tbsp fermented chili paste (or sambal)
• 1 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp Sichuan peppercorns, crushed
• 1 tbsp dark soy sauce
• 1 tbsp pomegranate molasses
• 1 tsp raw honey

Aromatics & Finish

• 1 cup wild mushrooms (chanterelle or shiitake)
• ½ cup fire-roasted cherry tomatoes
• 1 tbsp chili oil
• Fresh cilantro & microgreens
• Himalayan pink salt (to taste)

Instructions

1. Preheat & Infuse Base

Preheat your Platinum Jumbo Skillet over low to medium heat.
Add yak butter and allow it to melt gently. Stir in shallots and ginger, letting them soften and release aroma without browning aggressively.

2. Build the Flavor Core

Add black garlic paste and fermented chili paste.
Slowly stir to create a rich, dark base—this is where the dish develops its signature depth.

3. Sear the Protein

Increase heat slightly. Add sliced yak (or substitute).
Sear briefly while stirring—avoid overcooking. The compact base of the skillet distributes heat evenly, preserving tenderness.

4. Layer Spices & Glaze

Sprinkle paprika, coriander, cumin, and Sichuan pepper.
Add soy sauce, pomegranate molasses, and honey.
Toss thoroughly until the meat is coated in a glossy, aromatic glaze.

5. Dome Infusion Technique

Add mushrooms and roasted tomatoes.
Cover with the Dome Cover and reduce heat to low.
Allow to cook for 8–10 minutes, letting natural steam circulate and intensify flavors without drying the protein.

6. Final Finish

Remove dome cover. Drizzle chili oil and adjust seasoning with Himalayan salt.
Let the sauce tighten slightly for a lacquered finish.