Beijing Scallion Lamb Stir-Fry

Name: Beijing Scallion Lamb Stir-Fry
Total time: 22 min
Ingredients: 250g lamb leg, thinly sliced against the grain; 3 stalks scallions, white parts cut into 2-inch sections; 3 pieces ginger, peeled and sliced; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons soy sauce; 2 tablespoons Chinese cooking wine (Shaoxing); 1 teaspoon cornstarch; 1 tablespoon sesame oil; 1 teaspoon granulated sugar; 2 tablespoons vegetable oil

A beloved northern Chinese classic featuring tender lamb slices wok-tossed with fragrant scallion whites until just cooked through. The quick cooking method yields incredibly juicy meat with a savory, slightly sweet sauce that pairs perfectly with steamed rice.

22 min

Medium

0 favorites

Story

This dish hails from Beijing and northern China where lamb is a staple. The secret is high heat and quick cooking—the lamb should still have a slight pink center for maximum tenderness.

Ingredients

lamb leg, thinly sliced against the grain 250g

scallions, white parts cut into 2-inch sections 3 stalks

ginger, peeled and sliced 3 pieces

salt 1/2 teaspoon

white pepper 1/4 teaspoon

soy sauce 2 tablespoons

Chinese cooking wine (Shaoxing) 2 tablespoons

cornstarch 1 teaspoon

sesame oil 1 tablespoon

granulated sugar 1 teaspoon

vegetable oil 2 tablespoons

Instructions

Season the lamb

Place the sliced lamb in a bowl. Add salt, white pepper, and 1 tablespoon of cooking wine. Toss to coat evenly. Let rest for 10 minutes at room temperature to allow the flavors to penetrate.

Prepare the aromatics

While the lamb marinates, cut the scallion whites into 2-inch sections. Slice the ginger. Mix the remaining cooking wine with soy sauce, sesame oil, and sugar in a small bowl to create your sauce.

Sear the lamb

Heat a wok or large skillet over high heat until smoking. Add vegetable oil and swirl to coat. Lay the lamb pieces in a single layer—work in batches if needed. Sear for 30 seconds without stirring until the edges turn golden. Flip and cook another 15 seconds. Remove and set aside.

Wok the aromatics

In the same wok, add the ginger slices and scallion sections. Stir-fry over high heat for 15 seconds until incredibly fragrant. The scallions should still retain some crunch.

Combine and finish

Return the lamb to the wok. Pour the prepared sauce over everything. Toss rapidly for 30-45 seconds until the sauce coats the lamb and everything is heated through. The lamb should be just cooked through with a glossy sheen. Serve immediately over steamed rice.