Description
A punchy, street-food style stir-fry featuring smoky cumin and tender lamb, perfect for home cooks.
Ingredients
Scale
- 500 g lamb shoulder or leg, sliced thin
- 15 ml soy sauce
- 15 ml Shaoxing wine (or 5 ml rice vinegar)
- 10 g cornstarch
- 1/8 tsp baking soda (optional)
- 45 ml vegetable oil (30 ml for searing and 15 ml for stir-frying)
- 10 g whole cumin seeds, toasted and crushed
- 1/2 tsp Sichuan peppercorns (optional)
- 10–15 g dried red chiles or 2–3 fresh long chiles
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 15 g ginger, grated
- Salt and white pepper to taste
Instructions
- Slice lamb against the grain and marinate with soy sauce, Shaoxing wine, cornstarch, baking soda (if using), and 10 ml oil for 10-15 minutes.
- Toast cumin seeds in a dry skillet for 1-2 minutes until fragrant, then crush to a coarse powder.
- Prep vegetables and aromatics: slice onion and bell pepper, mince garlic, and grate ginger.
- Heat skillet over high heat, sear half the lamb for 20-30 seconds each side, then remove and repeat with remaining lamb.
- Add more oil, stir-fry dried chiles and Sichuan peppercorns for 10-15 seconds, then add garlic and ginger. Stir-fry with onion and bell pepper until crisp-tender.
- Return the lamb to the skillet, add crushed cumin, soy sauce, salt, and white pepper. Stir-fry for 30-60 seconds until heated through, then serve immediately.
Notes
For a milder dish, reduce chiles and omit Sichuan peppercorns. Make-ahead by marinating lamb up to 6 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 95mg