Flash-Cooked Lamb with Leeks
Submitted by hoppershopper
Flash-cooked lamb stir-fry with julienned leeks, garlic, sesame oil, and a soy-ginger marinade. A fast, high-heat wok dish with tender marinated lamb slices.
YIELD
6 servingsPREP
40 minCOOK
30 minREADY
70 min“Flash-cooked” means exactly what it sounds like. Paper-thin slices of lamb leg hit a screaming hot wok and cook in seconds, staying tender and juicy instead of turning tough and chewy the way thicker cuts do over high heat.
The marinade of soy sauce, rice wine, ginger, sugar, and cornstarch does triple duty. It seasons the meat, tenderizes it, and creates a light coating that helps the stir-fry sauce cling. Thirty minutes in the fridge is all it needs.
Leeks cut into fine julienne strips are the perfect match for lamb. They’re milder and sweeter than onions, and a quick stir-fry in sesame oil keeps them just barely tender with a little snap left. Eight cloves of thinly sliced garlic go in with the leeks, adding a sharp, fragrant punch that mellows as it hits the hot oil.
The two-stage cooking is key here. The lamb cooks first and gets removed, then the leeks cook in a fresh hit of sesame oil. Everything comes together for a final toss. This keeps the lamb from overcooking while the leeks get their time in the wok.
Kitchen Tips
- Slice the lamb as thin as possible, about ⅙ inch thick. Partially freezing the meat for 20 minutes makes this much easier.
- Get the oil to about 400°F (200°C) before adding the lamb. If the wok isn’t hot enough, the meat will braise instead of sear.
- Clean the wok between cooking the lamb and the leeks. Leftover bits will burn and taste bitter.
- Use the white part of the leeks only. The green tops are too tough for a quick stir-fry.
Variations
- Swap leeks for scallions or Chinese chives for a sharper allium flavor.
- Add a teaspoon of chili flakes or Sichuan peppercorns with the garlic for a spicier version.
- Use beef flank steak in place of lamb, sliced the same way against the grain.
Ingredients
Directions
Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons.
Separate muscles of meat and remove any filmy skin.
Cut meat across grain into thin slices about 1/6” wide and 1 ½” long.
Place slices in bowl.
Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat.
Cover with plastic wrap and marinate 30 minutes in refrigerator.
Prepare sauce and set aside.
Heat wok or skillet.
Add ¼ cup corn oil and heat to about 400’F.
Add lamb slices and stir-fry over high heat, stirring continuously, until meat loses red color and separates.
Remove with slotted spoon and drain in colander.
Clean out skillet. Reheat skillet, add 1tablespoon corn oil and 1 tablespoon sesame oil.
Heat until very hot.
Add garlic and leeks and stir-fry over high heat about 1½ minutes, until leeks are just tender.
Add cooked lamb and stir-fry sauce and toss lightly to coat.
Transfer to serving platter.
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