它似蜜
Ta Si Mi is a famous Beijing Muslim dish featuring tender lamb in a sweet and sour sauce, with a glossy glaze that tastes like honey, leaving a lasting impression.
Ingredients
12 items- lamb loin 200g
- cooking wine 1 tbsp
- soy sauce 2 tbsp
- egg white 1
- cornstarch 1 tbsp
- sugar 3 tbsp
- rice vinegar 2 tbsp
- ginger juice 1 tbsp
- cornstarch slurry 1 tbsp
- sesame oil 1 tbsp
- vegetable oil as needed
- minced ginger 5g
Nutrition
Steps （5 steps）
Slice 200g lamb loin against the grain into 5cm long, 0.3cm thick slices. Mix with cooking wine, 1 tbsp soy sauce, egg white and cornstarch; marinate for 15 minutes.
In a small bowl, combine sugar, rice vinegar, remaining 1 tbsp soy sauce, ginger juice, cornstarch slurry and 2 tbsp water. Stir until smooth to make the sweet and sour sauce.
Heat enough vegetable oil in a wok to 120°C (medium-low heat). Add marinated lamb slices and quickly separate them; cook until just changing color, then drain oil immediately.
Pour off most oil, leaving about 1 tbsp. Sauté minced ginger over low heat until fragrant. Add the prepared sauce and cook over medium heat, stirring until thickened and bubbling.
Turn heat to high, add back the lamb slices and stir-fry quickly for about 20 seconds to coat evenly with sauce. Drizzle sesame oil, toss a few times, and serve immediately.
Tips
Slice lamb thinly against the grain and marinate well to keep it tender. Adjust sugar and vinegar ratio to taste. Use high heat when coating with sauce to maintain the texture.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.