Lamb and Scallions: A Hearty Beijing Winter Dish
A favorite dish of mine for the winter months is sautéed sliced lamb with scallions, aka 葱爆羊肉 cōng bào yángròu. I grew up eating this dish every winter in Beijing, as it's believed eating lamb when it's cold can warm the stomach and improve blood circulation.
So, here's my father's recipe for making some of the tastiest lamb with scallions you'll ever try.
Ingredients
400g of boneless lamb leg
200g of red onion
2 tbsp vinegar
2 tbsp soy sauce (divided in half)
1/2 tsp cornstarch
1/4 tsp salt
2 tbsp peanut or vegetable oil
1 bunch of scallions, finely shredded
3/4 tsp of black pepper
1 tsp oyster sauce
Method
1. To begin, cut the lamb into thin slices. Cut the scallion whites, and then chop the onion into thin slices.
2. In a large bowl, combine the lamb, pepper, cornstarch, and one tablespoon of soy sauce. Stir to combine and let everything marinate for about five to fifteen minutes.
3. In a wok or large saucepan over high heat, add the oil, scallions, and onions. Stir to coat the vegetables and start cooking.
4. Add in the lamb slices, oyster sauce, vinegar, salt, and the remaining tablespoon of soy sauce, and keep on stirring for about two to three minutes until the color changes and the lamb is cooked through.
5. And just like that, the delicious sautéed sliced lamb with scallions is good to go!
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