Braised Lamb Strips
A classic Beijing-style dish featuring golden-brown lamb strips in a glossy, lightly oiled sauce. The lamb is first simmered, then steamed, and finally arranged and finished with a starch-thickened glaze. The result is tender, fall-apart meat with a rich, savory flavor.
Ingredients
Lamb (preferably tenderloin, deboned and trimmed of fascia, soaked to remove blood)
300g
Sesame oil (used in parts)
30g
Wet starch (diluted for thickening)
18g
Cooking wine
3g
Soy sauce (used in parts)
30g
MSG
2g
Star anise
a pinch
Scallion segments
1g
Ginger slices
1g
Original meat broth
120g
Instructions
1
Pre-treatment and Boiling
Remove the bones and fascia from the lamb, trim it neatly, and soak it in clean water. Once the blood has been drawn out, wash it clean, place it in a pot of boiling water, cook it through, then remove and let cool.
2
Slicing and Arranging
Peel off the skin from the cooked lamb and slice it crosswise against the grain into strips 8-10 cm long and 0.3-0.5 cm thick. Arrange the strips neatly in a bowl with the smooth side facing up.
3
Preparing the Sauce
Heat 10g of sesame oil in a wok, add star anise, scallion segments, and ginger slices, and fry briefly. Then add the cooking wine, 10g of soy sauce, and 120g of the original meat broth.
4
Steaming
Once the broth comes to a boil, pour it over the bowl of lamb strips. Steam over high heat for 20-25 minutes, then use chopsticks to pick out the star anise, scallion segments, and ginger slices.
5
Thickening and Braising
Pour the lamb strips and the steaming broth back into the wok (do not break the strips apart). Bring to a boil over high heat, add 20g of soy sauce and the MSG, thicken with diluted wet starch, toss twice, drizzle with sesame oil, and serve.
