Zhì Zǐ Kǎo Ròu (Beijing Griddle BBQ)
A classic Beijing dish where lamb slices are grilled on a hot iron plate, smoky and succulent, often enjoyed with flatbread.
Ingredients
12 items- Lamb 300g
- Scallions 2 stalks
- Cilantro small bunch
- Ginger small piece
- Cooking wine 1 tbsp
- Soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Cumin powder 1 tbsp
- Chili powder 1 tsp
- Salt 1/2 tsp
- White sesame seeds to taste
- Vegetable oil 2 tbsp
Nutrition
Steps （6 steps）
Slice lamb into thin pieces, diagonally slice scallions, cut cilantro into sections, and mince ginger. Place lamb in a bowl.
Add cooking wine, soy sauce, dark soy sauce, minced ginger, and a pinch of sugar. Massage with hands and marinate for 20 minutes.
Heat a griddle or a heavy pan over high heat until smoking. Pour in oil, then add the lamb slices when the oil is hot. Quickly spread them out.
Stir-fry over high heat until the lamb changes color (1-2 min). Add cumin powder, chili powder, and salt. Toss well to coat.
Add scallion shreds and cilantro sections. Stir-fry quickly for about 30 seconds until scallions soften and cilantro wilts a bit. Turn off heat.
Transfer to a plate and sprinkle with white sesame seeds. Serve immediately.
Tips
Adding a little oil during marinating helps lock in moisture, making the lamb tender. Make sure the griddle is very hot to prevent sticking and seal in juices.
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