Beijing Scallion Stir-fried Lamb
Tender lamb slices quickly seared with fragrant scallions in a savory soy glaze. This classic Beijing dish showcases the art of high-heat wok cooking.
Ingredients
15 items- Lamb leg or tenderloin 300 g
- Scallions 2 stalks
- Ginger 1 piece (10 g)
- Garlic 3 cloves
- Dried chili peppers 2-3
- Light soy sauce 2 tbsp (30 ml)
- Dark soy sauce 1 tsp (5 ml)
- Cooking wine 1 tbsp (15 ml)
- Sugar 1 tsp (5 g)
- White pepper a pinch (1 g)
- Rice vinegar 1 tsp (5 ml)
- Cornstarch 1 tsp (5 g)
- Salt to taste
- Cooking oil 3 tbsp (45 ml)
- Sesame oil 1 tsp (5 ml)
Nutrition
Steps （8 steps）
Rinse lamb and pat dry. Freeze for 20 minutes until partially frozen, then slice against the grain into 2 mm thin pieces. Freezing makes slicing easier and ensures tenderness.
Place lamb slices in a bowl. Add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp cornstarch, and a pinch of white pepper. Mix vigorously until sticky. Drizzle 1 tsp oil and mix again. Marinate for 15 minutes.
Cut scallions diagonally into 4 cm pieces; mince ginger; slice garlic; section dried chilies. In a small bowl, combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp rice vinegar, and a pinch of salt. Stir to dissolve.
Heat a wok over medium heat, add 2 tbsp oil. Turn to high heat until oil shimmers (about 180°C). Add lamb slices and quickly spread them out. Stir-fry for about 30 seconds until the lamb changes color and is just cooked. Immediately remove and drain.
Leave a thin layer of oil in the wok. Add ginger, garlic, and dried chilies (if using). Stir-fry over medium heat for 15 seconds until fragrant. Add scallions and turn to high heat, stir-fry for about 10 seconds until fragrant and edges slightly charred.
Return the lamb to the wok. Pour in the prepared sauce. Stir-fry over high heat for 10 seconds, tossing constantly, until all ingredients are evenly coated.
Optional: for a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water. Drizzle along the wok edge and stir for 5 seconds until the sauce glazes.
Turn off the heat. Drizzle 1 tsp sesame oil and toss well. Immediately transfer to a preheated plate. Serve piping hot to enjoy the tender lamb and aromatic scallions.
Tips
Key tips: ① Partially freezing the lamb makes thin slicing effortless and keeps the meat tender during high-heat cooking. ② Maintain maximum heat throughout the stir-frying process. ③ Prepare the sauce beforehand to ensure a smooth workflow. ④ Sear the scallions before combining to bring out their natural sweetness.
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