Recipe Cuisine: Chinese
Theme: Soul Spicy
Xinjiang Lamb Stir-Fry
By: Nicole H
Ingredients
- LAMB:
- 450g lamb leg steak, sliced thin
- 1 Tbls soy sauce
- 1 Tbls Shaoxing wine, Chinese cooking wine
- 1/2 tsp salt
- 1/4 cup corn flour
- SPICES:
- 2 Tbls cumin powder
- 2 Teaspoons Korean chilli flakes
- 1 tsp sugar
- 1/4 tsp Sichuan pepper, ground
- STIR-FRY
- 1 cup dried chilli peppers
- 1 onion, sliced into wedges
- 1 Tbls ginger, grated
- 4 cloves garlic, crushed
- 4 Tbls vegetable oil
- 1 cup cilantro leaves, chopped
- TO SERVE:
- Steamed rice
- smashed cucumber salad, or other salad or veggies.
Product used in recipe
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- In a medium bowl add the soy, Shaoxing wine, salt and the lamb and mix well. Leave to marinate for 15 minutes whilst preparing the rest of the ingredients.
- Mix the cumin, sugar and Sichuan pepper in a small bowl and set aside.
- Drain the excess liquid from the marinade and coat the lamb with the corn flour
- Heat 3 tablespoons of oil in a wok or pan over medium/high heat. In a single layer spread half of the lamb on the bottom of the wok and fry for a minute until the bottom starts to crisp, toss and cook for a further minute, transfer to a bowl and repeat with the remaining lamb.
- Heat the remaining tablespoon of oil in the wok and add the dried chilli's, ginger and garlic. Toss for a minute, then add the onion. Cook until the onion just starts to soften.
- Add the lamb back to the wok and toss through. Sprinkle the spice mix through the lamb mixture and toss well. Fry for a further minute and remove from the heat.
- Toss through the cilantro and serve with rice and side dishes of your choosing.
- NOTE: The chilli's are there for flavour, they are not meant to be eaten.
