Main Ingredients:
Lamb: 400g.
Additional Ingredients:
Scallions: 2 stalks, about 150g.
Seasonings:
Beijing-style sauce: as needed; Ginger slices: a little; Garlic slices: a little; Seasonings: as needed.
Flavor: Scallion; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking Beijing-Style Lamb Stir-Fry with Scallions
Cut the lamb into thin slices, marinate with a little cooking wine, pepper (not suitable for young children), and season with Beijing-style sauce.
Diagonally cut the scallions into sections (commonly known as “horse ear” scallions), wash another section of the scallion white, loosen it according to cooking requirements (use a cooking knife and cutting board), and cut it into thin strips.
Heat the oil in a wok (because it’s high heat, use slightly more oil than usual stir-frying, if there is a large amount of meat, stir-fry in 2 batches, never compromise on safety), heat to 90% hot, add ginger slices, garlic slices, and stir-fry slightly.
Add the scallion sections, stir-fry until slightly yellow, then add the marinated lamb, stir-fry quickly over high heat (be careful!! Flames may rise high), cook until the meat slices are just firm, then immediately remove from heat, sprinkle with scallion white strips.
