Beijing-Style Braised Lamb Strips
Beijing-Style Braised Lamb Strips is a classic Beijing dish, with lamb slowly braised until tender and flavorful, red-bright color, rich scallion aroma, perfect for winter nourishment.
Ingredients
12 items- Lamb leg or shoulder 500g
- Scallions 2
- Ginger 1 piece (20g)
- Star anise 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Sugar 1 tsp
- Salt to taste
- Water starch 2 tbsp
- Sesame oil 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Place lamb pieces in a pot of cold water, bring to a boil over high heat, skim off froth, cook for about 20 minutes until firm, then drain and rinse clean.
Cut the cooked lamb into strips about 5 cm long and 1 cm wide. Set aside.
Heat a wok with cooking oil over medium heat, add scallion sections, ginger slices and star anise, stir-fry until fragrant, about 30 seconds.
Add cooking wine, light soy sauce, dark soy sauce and sugar. Then add lamb strips, stir well to coat evenly.
Pour in enough water to just submerge the lamb. Bring to a boil over high heat, then reduce to low heat, cover and braise for 40 minutes.
Remove lid and turn to medium heat, stir constantly to reduce the sauce. When the sauce reduces, season with salt and add water starch to thicken until the sauce clings to the lamb.
Drizzle with sesame oil, quickly stir-fry a few times to glaze the strips, then turn off heat.
Transfer the braised lamb strips to a serving plate; garnish with chopped scallion or cilantro if desired.
Tips
Boil lamb in cold water to help remove gamey flavor. Braising time can be adjusted based on meat cut; the lamb should be fork-tender. The final starch slurry should be thin and glossy; too much will affect texture.
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