Chinese · Dinner
Lamb With Scallions
Sliced lamb sirloin stir-fried over high heat with scallions, garlic and ginger in a Shaoxing wine and soy sauce coating. Quick wok technique keeps the meat tender while scallions stay bright and slightly crisp. Served over steamed rice as a weeknight Chinese main.
$7
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
486Calories
37.2gProtein
22.3gFat
34.1gCarbs
4.9gSugar
1.8gFiber
952mgSodium
128mgChol
7.4gSat Fat
610mgPotassium
52mgCalcium
4.1mgIron
2.3mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Toss lamb sirloin with cornstarch, half the Shaoxing wine, and white pepper in a bowl; rest 10 minutes at room temperature.
2
Heat vegetable oil in a wok over high heat until smoking, then add lamb in a single layer and sear 90 seconds without stirring until deeply browned.
3
Add garlic, ginger, and scallion whites; toss constantly over high heat for 45 seconds until fragrant and lamb is cooked through.
4
Pour remaining Shaoxing wine and soy sauce around the wok rim, add sugar, and toss 20 seconds over high heat until sauce clings glossy to the lamb.
5
Add scallion greens and sesame oil; toss 10 seconds off heat until greens brighten and just wilt.
6
Plate
Spoon lamb and scallions over cooked white rice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb sirloin
- 66 scallions, whites and greens separated
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh ginger
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine, divided
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp sesame oil
- 1 1/3 cup220g cooked white rice, to serve
