Lamb Stir Fry
- 12 oz of lamb meat sliced thinly
- 1.5 tsp of soy sauce
- 2 tsp of Chinese cooking wine
- 3/8 tsp of baking soda
- 3/8 tsp of salt or to taste
- 1 tbsp of vegetable oil
- 1 tsp of cornstarch
- black pepper to taste
- 1/2 tsp of toasted cumin powder
- 2 tbsp of cooking oil
- 1/2 of a red bell pepper
- 1/2 of a green bell pepper
- 10 pieces of hot dry chilies You can adjust the heat to your own level
- 1 medium size onion
- 10 cloves of garlic
- 1/2 tsp of salt for the vegetables
- 1/2 tsp of sugar
- 1 tsp of toasted cumin powder
You will need some lamb meat. Remember I made a lamb stew not so long ago? This is the meat That I got from the lamp leg. Honestly, A tender cut will do better in stir fries, such as chop and rump. But today I will show you how to take a tough cut to make a tender stir fry. Lamb leg usually has multiple muscle groups. Each of them, the grains are running different directions. What we need to do is separate the muscle group and remove the silver skin. Some of the membrane you can just rip it off. Some stubborn ones you need to peel it off with a knife. When it is nice and cleaned, slice the meat against the grain thinly. It takes a little time but it gives you a really good result.
- Marinating is very important in this recipe because this is a tough cut of meat and you need to give it more love to ensure it comes out tender. To that, we will add 3/8 tsp of salt, 1/2 tsp of toasted and finely ground cumin, Some black pepper to taste. 1 tsp of cornstarch, just a tinny bit to wrap the surface of the meat so it has a thin layer of shell to prevent the moisture to evaporate while cooking. 1.5 tsp of soy sauce, 2 tsp of Chinese cooking wine, 3/8 tsp of baking soda, and 1 tbsp of vegetable oil. Oil is also to heap keeping the moisture of the meat. Mix them well.
- Besides the meat, I also prepared half of a red bell pepper, half of a green bell pepper, 1 medium size onion that I sliced, 10 cloves of garlic that I roughly chopped, and some hot dry chilies. Just cut few chilies open to release the flavor. You can definitely adjust the heat level to your own preference.
- Ok, let’s start cooking. Heat your wok to smoking hot, add some oil along with the lamb slices. Spread it a little bit, let it cook for 10 seconds. The thing about using a cast iron wok is that you need to wait until it allows you to flip. Once the surface gets formed up a little bit, you can flip without any problem. If you do it too early, it will stick to the wok. Keep cooking it until the meat is done. Take it out. I like to tilt the wok a little bit. If there is any excess grease, will be left in the wok.
- In the same wok, add a little more oil along with some dry hot chilies and all the vegetables we prepared before. Stir until the onion gets a bit soft. Add some salt and sugar to taste. Keep cooking them for another minute. Introduce the lamb back to the wok. Mix everything again. Before you serve, dump in a tsp of toasted cumin powder. It goes so good with the lamb meat. Enjoy!