35 minutes
This mouth-watering stir-fry combines tender slices of lamb with a spicy Szechuan chili sauce and fresh vegetables. The fragrance of cumin adds a unique depth to this classic, but less well-known dish.
Lamb Loin, Sliced
0 oz
teaspoons
Szechuan Chili Paste
tablespoons
cups
tablespoons
tablespoons
teaspoons
Avocado Oil, Divided
tablespoons
Scallions, cut into 1 inch pieces
count
Garlic, Finely chopped
cloves
Ginger, 1 inch, finely chopped
pieces
Cumin Seeds
tablespoons
Bell Pepper, Sliced
0 oz
Cilantro, Chopped for garnish
sprigs
1. Marinate the Lamb
Mix the Szechuan chili paste, soy sauce, chicken broth, sugar, white pepper, and cornstarch in a bowl. Stir until the cornstarch is fully mixed in. This mixture will serve as both your marinade and sauce. Add the thinly sliced lamb to the marinade, making sure all the meat is coated. Let it sit for at least 10 minutes to allow the flavors to penetrate the meat.
2. Cook the Lamb
Heat half the avocado oil in a wok or large pan over high heat. Mix the lamb well and remove from the marinade (keep the marinade), and sauté it in the oil until just cooked, around 2-3 minutes. Transfer the cooked lamb to a plate.
3. Cook Veg
In the same pan, add the remaining avocado oil. Add the ginger, garlic, and white parts of the scallions, sauté until fragrant but not browned. Add the bell pepper and cumin seeds, stir-frying for another 2-3 minutes until the pepper is slightly softened.
4. Finishing Ingredients
Reduce the heat to medium, add the lamb back into the pan along with the reserved marinade. Stir everything together and allow it to come to a full boil. Keep stirring for at least 10-15 seconds until the sauce has thickened. Add the green parts of the scallions and adjust the seasoning if needed. Remember, adding salt should be the last resort, try to balance flavors with soy sauce, chili, vinegar, or lime juice first. Divide the stir-fry onto two plates, garnish with fresh cilantro, and serve immediately.
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