Beijing-Style Scallion Lamb Stir Fry

京葱爆羊肉

Beijing-Style Scallion Lamb Stir Fry — Northern Chinese SnackBeijing home cooking.

Ingredients

• boneless lamb leg, thinly sliced against the grain
• large scallions (‘jing cong’), cut into 5-cm batons
• Shaoxing wine
• white pepper, freshly ground
• neutral oil (e.g., peanut or canola)

Instructions

1. Toss lamb slices with Shaoxing wine and white pepper. Marinate 10 minutes at room temperature. (Meat fibers appear slightly moistened but not wet)
2. Heat wok over high heat until very hot. Add oil and swirl. Add lamb in single layer; sear 45 seconds without stirring until lightly browned. (Lamb develops golden-brown edges and releases clear juices)
3. Flip lamb and cook 30 seconds more. Transfer to a plate — do not wash wok. (Lamb is mostly opaque with slight pink center)
4. Reheat same wok over high heat. Add scallions; stir-fry 60 seconds until edges turn translucent and fragrance blooms. (Scallion edges soften but centers remain crisp and bright green)
5. Return lamb to wok. Toss continuously for 20 seconds until fully heated and evenly mixed. Serve immediately. (Lamb glistens with light oil sheen; scallions retain vivid green hue)