Stir-Fried Lamb with Scallions


Preparation info

  • Makes


    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

In Beijing, this classic would be made with strong-tasting mutton. I use a fillet from a lamb leg. Ask your butcher to trim 8 ounces of lamb in a single piece. Scallions in Beijing are large and meaty and at their best are about the size of leeks. Do not use leeks in their stead, however, because leeks tend to have a garlic taste, while scallions taste like onions.


  • 1 lamb fillet, 8 ounces


Cut the lamb across the grain into precise slices 2 inches long by inches wide and inch thick. Place the slices in a bowl, add all of the marinade ingredients, and toss to coat well. Let the lamb rest in the refrigerator for 1 hour.

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

Heat a wok over high heat for 1 minute. Add 1 tablespoon of the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the scallions and Stir-fry for 30 seconds, or until they wilt. Turn off the heat, remove the scallions to a dish, and set aside.

Wipe the wok and spatula with paper towels. Heat the wok over high heat for 1 minute. Add the remaining tablespoons peanut oil and, using the spatula, coat the wok with the oil. When a wisp of white smoke appears, add the garlic and ginger and stir for about 40 seconds, or until the garlic browns. Add the lamb and its marinade and spread the slices in a single layer. Cook for 1 minute, or until the edges lose their redness. Turn the slices over.

Drizzle in the wine, adding it along the edge of the wok, and mix well. Add the reserved scallions and mix thoroughly. Make a well in the center of the mixture, stir the sauce, and pour it into the well. Stir to mix for about 1½ minutes, or until the sauce thickens and turns dark brown. Add the sesame oil and mix well.

Turn off the heat. Transfer to a heated platter and serve with the baked breads.