Entree: China – Ningxia – 宁夏炒羊肉 ➤ Níngxià chǎo yángròu (Stir-fried sliced lamb seasoned in Ningxia-style cumin and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 43 min

Ingredients

- 1 lb (454 g) lamb leg or shoulder, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) vegetable oil, divided
- 1 tbsp (8 g) cumin seeds, toasted and lightly crushed
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) crushed red pepper flakes or to taste
- 4 cloves garlic, thinly sliced
- 1 inch (3 cm) fresh ginger, julienned
- 2 medium white onions, thinly sliced
- 3 scallions, cut into 1-inch (2.5 cm) lengths
- 1 red bell pepper, thinly sliced (optional for color)
- 1/2 tsp (2.5 g) sugar
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Toss to coat and let marinate 15–20 minutes.
2. Heat a heavy wok or large skillet over high heat until smoking slightly. Add 1 tablespoon (15 ml) of vegetable oil and spread to coat.
3. Add the marinated lamb in a single layer and stir-fry quickly until just browned but not fully cooked, about 1–2 minutes. Remove lamb to a plate.
4. Wipe the wok if necessary, then add remaining 2 tablespoons (30 ml) oil. Add toasted cumin seeds and ground cumin; stir briefly until aromatic, about 10 seconds.
5. Add garlic and ginger and stir-fry 20–30 seconds until fragrant. Add the sliced onion and red bell pepper and stir-fry until the vegetables begin to soften, about 2 minutes.
6. Return the lamb to the wok, add crushed red pepper flakes, sugar, and scallions. Stir-fry together until lamb is cooked through and flavors are well combined, about 1–2 minutes. Taste and adjust salt if needed.
7. Remove from heat and transfer to a serving platter. Serve immediately with steamed rice or flatbread.

1. In a bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Toss to coat and let marinate 15–20 minutes.
2. Heat a heavy wok or large skillet over high heat until smoking slightly. Add 1 tablespoon of vegetable oil and spread to coat.
3. Add the marinated lamb in a single layer and stir-fry quickly until just browned but not fully cooked, about 1–2 minutes. Remove lamb to a plate.
4. Wipe the wok if necessary, then add remaining 2 tablespoons oil. Add toasted cumin seeds and ground cumin; stir briefly until aromatic, about 10 seconds.
5. Add garlic and ginger and stir-fry 20–30 seconds until fragrant. Add the sliced onion and red bell pepper and stir-fry until the vegetables begin to soften, about 2 minutes.
6. Return the lamb to the wok, add crushed red pepper flakes, sugar, and scallions. Stir-fry together until lamb is cooked through and flavors are well combined, about 1–2 minutes. Taste and adjust salt if needed.
7. Remove from heat and transfer to a serving platter. Serve immediately with steamed rice or flatbread.