Stir-fried Lamb with Scallions
葱爆羊肉
Beijing-style stir-fried lamb with scallions, featuring tender meat in aromatic soy-based sauce. A classic northern dish showcasing lamb's rich flavor enhanced by fragrant scallions and seasonings.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Main Ingredients
Meat Marinade
Stir-fry Ingredients
Instructions
Remove the membrane from lamb and cut into thin slices, cut green onions into rolling chunks, then use hands to separate into loose pieces.
Prepare a small bowl to marinate lamb, put lamb, 15g light soy sauce, 3g dark soy sauce, 5g cooking wine, 5g sesame oil, 1g pepper powder in the bowl.
Stir in one direction with chopsticks, after mixing well, marinate for 15 minutes.
Heat oil in a pan, when oil temperature is 60% hot, add the marinated lamb, stir-fry on high heat until done, remove and drain water and set aside.
Pour the remaining oil in the pan, after heating, add green onion slices and stir-fry.
Stir-fry a few times, when green onions slightly change color, pour in light soy sauce, pour cooking wine along the edge of the pan and stir-fry evenly.
Then pour in the previously stir-fried lamb, stir-fry evenly on high heat.
Pour black vinegar along the edge of the pan and stir-fry evenly then turn off heat, add sesame oil before serving then plate.
- This dish should be stir-fried over high heat throughout the process to bring out the aroma.
- If you buy sliced lamb, you can shorten the marinating time and reduce the seasonings appropriately.
- When the lamb is stir-fried for the first time, it will release liquid; be sure to drain the liquid completely.
- Be sure to heat the pan before adding oil, so the lamb won't stick to the pan easily.
- Since the lamb has already been marinated, you don't need to add salt when stir-frying. If you prefer a stronger taste, you can add a little; this is completely up to personal taste.