Old Beijing Barbecue
Tender lamb seared with cumin and chili, smoky and aromatic – an authentic Beijing street-food favorite.
Ingredients
13 items- Lamb (leg or loin) 300g
- Scallions 2 stalks
- Cilantro 1 bunch
- Ginger 1 small piece
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- Sesame oil 1 tbsp
- Salt 1/2 tsp
- Ground cumin 1 tsp
- Chili powder 1 tsp
- White sesame seeds 1 tbsp
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Slice the lamb thinly (about 3mm). Place in a bowl, add light soy sauce, Shaoxing wine, julienned ginger, sugar, salt and sesame oil. Mix well and marinate for 15 minutes.
Slice scallions diagonally, cut cilantro into 5cm segments. Prepare ground cumin, chili powder and toasted white sesame seeds.
Place a cast-iron griddle or heavy pan over high heat until smoking (about 2 minutes). Add vegetable oil and swirl to coat the bottom evenly.
Spread the marinated lamb slices in a single layer on the hot griddle. Sear over high heat for about 30 seconds until the bottom browns, then flip and cook another 20 seconds until edges are slightly charred.
Add the sliced scallions and stir-fry quickly for about 20 seconds, until they are slightly softened but still crunchy.
Sprinkle ground cumin, chili powder and white sesame seeds evenly over the meat. Stir-fry for 10 seconds to coat well.
Add the cilantro segments and stir-fry for 5 seconds until just wilted. Remove from heat immediately, using residual heat to mix.
Transfer the barbecue to a preheated plate. Serve with a dipping sauce of minced garlic, vinegar, light soy sauce and sesame oil.
Tips
Slice lamb very thin for quick cooking; ensure the griddle is blazing hot to seal in juices; wrap in lettuce leaves for a refreshing bite; double cumin and chili if you like it spicy.
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