Instant-Boiled Lamb (Shuan Yang Rou)
A classic Beijing winter dish featuring paper-thin lamb slices briefly boiled in clear broth, then dipped in savory sesame sauce. Warm, flavorful, and comforting.
Ingredients
12 items- Lamb slices 500g
- Scallions 2 stems
- Ginger 1 piece
- Goji berries 10g
- Red dates 5
- Sesame paste 4 tbsp
- Chinese chive flowers 2 tbsp
- Fermented bean curd 2 pieces
- Light soy sauce 1 tbsp
- Black rice vinegar 1 tbsp
- Sugar 1 tsp
- Sesame oil 1 tsp
Nutrition
Steps （5 steps）
Bring 2L water to boil with scallions, ginger, goji berries, and red dates. Reduce heat and simmer 10 minutes.
Mix sesame paste with warm water until smooth. Add chive flowers, mashed bean curd, soy sauce, vinegar, sugar, and sesame oil. Stir well.
Arrange lamb slices on a plate. If frozen, thaw slightly until flexible for easy handling.
Return broth to a rolling boil. Using chopsticks, pick a lamb slice and swish in broth for 10-15 seconds until it changes color and curls.
Dip cooked lamb into sauce and enjoy. Serve with pickled garlic, cabbage hearts, or vermicelli for extra flavor.
Tips
Slice lamb as thin as possible for quick cooking. Keep broth at gentle boil to avoid splashing. Adjust sauce with chili or garlic per preference.
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